How to make the FAMOUS VIRAL Dubai Chocolate Bar

Ingredients

• 100 g Candy Melts (White) (for the outer design; melt in microwave)
• 50 g Candy Melts (Yellow) (bright yellow for zig‑zag design)
• 50 g Candy Melts (Pink) (pink accent for design)
• 3 Tbsp Unsalted Butter (about 42 g; for toasting kadifi)
• 100 g Kadifi (Shredded Phyllo Dough) (pre‑shredded, dried; toast until golden)
• 190 g Pistachio Paste (bright green, smooth; main filling flavor)
• 3 Tbsp Tahini (adds creaminess and depth to the pistachio filling)
• 400 g Milk Chocolate (use chips, bars, or couverture; will be tempered)

Instructions

1. Melt Candy Melts for Design

   Place each color of candy melts in a separate microwave‑safe bowl. Microwave in 20‑30 second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT2M

2. Create Colored Design in Mold

   Using a small spoon or brush, drizzle the melted white, yellow, and pink candy melts into the deep chocolate mold in a zig‑zag pattern. Swirl gently if desired.

   Time: PT2M

3. Set the Design

   Place the mold in the refrigerator and let the colored chocolate set until firm (about 5‑6 minutes).

   Time: PT6M

4. Toast Kadifi

   Heat a skillet over medium heat, add 3 Tbsp unsalted butter, then add 100 g shredded kadifi. Stir continuously until the strands turn lightly golden and fragrant, about 7 minutes.

   Time: PT7M

5. Prepare Pistachio‑Tahini Filling

   Transfer the toasted kadifi to a mixing bowl. Add 190 g pistachio paste and 3 Tbsp tahini. Mix until a uniform, glossy paste forms.

   Time: PT2M

6. Melt Chocolate for Shell

   Set up a double boiler: fill a pot with about 1 inch of water, bring to a gentle simmer, and place a heat‑proof bowl on top ensuring the bottom does not touch the water. Add 400 g milk chocolate, stirring until melted and the temperature reaches 105 °F (40 °C).

   Time: PT10M

   Temperature: 105°F

7. Temper Chocolate

   Remove the bowl from heat. Add a third of the melted chocolate back into the bowl (seed chocolate) and stir until the temperature drops to 80 °F (26 °C). Return the bowl to low heat and raise the temperature to 86 °F (30 °C). The chocolate is now tempered and will set shiny.

   Time: PT5M

   Temperature: 86°F

8. First Chocolate Layer

   Pour a thin layer of tempered chocolate into the prepared mold, covering the bottom and sides. Tap the mold gently to release air bubbles.

   Time: PT2M

9. Chill First Layer

   Return the mold to the refrigerator for about 6 minutes, until the chocolate firms.

   Time: PT6M

10. Add Filling

    Spoon the pistachio‑tahini/kadifi mixture into the center of each chocolate shell, spreading evenly but leaving a margin for the top chocolate layer.

    Time: PT3M

11. Top Chocolate Layer

    Cover the filling with the remaining tempered chocolate, smoothing the surface with a spatula.

    Time: PT2M

12. Final Chill

    Place the completed bars back in the refrigerator for 20‑30 minutes until fully set and glossy.

    Time: PT30M

13. Unmold and Serve

    Gently flex the mold to release each bar. Slice or break into portions and enjoy.

    Time: PT1M

Nutrition Facts

Calories

496

Protein

6 g

Carbohydrates

50 g

Fat

30 g

Fiber

3 g