Dubai Chocolate Bar Recipe

Ingredients

• 300 g Milk Chocolate (use good quality milk chocolate, broken into pieces)
• 100 g White Chocolate (for optional colorful splashes)
• 2 drops Gel Food Coloring (any color you like)
• 100 g Kifi (Shredded Pastry) (small pieces, can be bought frozen or fresh)
• 2 Tbsp Unsalted Butter (about 30 g, melted)
• 120 g Pistachio Paste (smooth, no added oil or sugar; blend pistachios if homemade)
• 1 pinch Sea Salt (enhances flavor of the filling)

Instructions

1. Optional White‑Chocolate Decoration

   Melt the white chocolate in a heat‑proof bowl over a gentle simmer, then stir in a few drops of gel food coloring until fully blended.

   Time: PT5M

2. Prepare Kifi

   Chop the kifi into small, bite‑size pieces so they will mix evenly with the filling.

   Time: PT5M

3. Toast Kifi

   Heat 2 Tbsp unsalted butter in a medium frying pan over medium heat. Add the chopped kifi and stir constantly until the pieces turn a light golden‑brown and become crispy.

   Time: PT5M

   Temperature: Medium heat

4. Combine Filling

   Transfer the toasted kifi to a bowl, add pistachio paste and a pinch of sea salt, then stir until the mixture is smooth and holds together when pressed.

   Time: PT5M

5. Temper Milk Chocolate

   Divide the milk chocolate into two parts: 2/3 and 1/3. Place the 2/3 portion in a heat‑proof bowl over a double boiler, stirring until fully melted (40‑45 °C). Remove from heat and add the remaining 1/3, stirring continuously until the temperature drops to 26‑27 °C. Return briefly to the double boiler and heat gently until it reaches 30‑32 °C.

   Time: PT15M

   Temperature: 40‑45°C, then 26‑27°C, then 30‑32°C

6. Coat Molds

   Using a spoon or small brush, pour a thin layer of tempered chocolate into each silicone mold, ensuring the entire interior is covered. Tap the molds gently to release air bubbles.

   Time: PT5M

7. Chill Shells

   Place the coated molds in the refrigerator for a few minutes until the chocolate hardens.

   Time: PT5M

   Temperature: Refrigerator

8. Add Filling

   Spoon the pistachio‑kifi filling into each chilled shell, pressing gently to fill the cavity without over‑packing.

   Time: PT5M

9. Seal with Chocolate

   Pour the remaining tempered chocolate over the filling, smoothing the surface with a spatula or the back of a spoon so the bar is completely sealed.

   Time: PT5M

10. Final Chill

    Return the molds to the refrigerator for another 5‑7 minutes until the top layer sets completely.

    Time: PT5M

    Temperature: Refrigerator

11. Unmold and Serve

    Pop the finished Dubai chocolate bars out of the silicone molds, arrange on a serving plate, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g