Dubai Chocolate Recipe: Perfect Results With These Exact Measurements!

Ingredients

• 4 cups Kadayif (shredded phyllo dough) (dried, loosely packed)
• 4 tablespoons Unsalted Butter (melted)
• 13 tablespoons Pistachio Butter (well‑stirred before measuring)
• 4 tablespoons Tahini (good quality, shaken before use)
• 10 ounces White Chocolate Melting Wafers (Ghirardelli brand, melt in microwave)
• 5 drops Food Coloring (Green) (fluorescent green for drizzle)
• 5 drops Food Coloring (Blue) (fluorescent blue for drizzle)
• 1 teaspoon Edible Gold Flakes (for decoration)
• 1 teaspoon Edible Silver Flakes (for decoration)
• 1 teaspoon Vodka (mixed with gold luster for glaze)
• 1 teaspoon Gold Luster Edible Paint (mix with vodka for glaze)
• 2 tablespoons Crushed Pistachios (for topping decorative bars)
• 1 sheet Parchment Paper (for catching drips)

Instructions

1. Toast Kadayif in Butter

   Melt 4 tbsp unsalted butter in a deep pan over medium heat. Add 4 cups dried kadayif, stirring constantly. Increase heat to medium‑high for 7‑8 seconds, then reduce back to medium. Continue stirring until the strands turn a golden color, being careful not to burn.

   Time: PT10M

2. Combine Filling Ingredients

   Transfer the toasted kadayif to a large mixing bowl. Add 13 tbsp pistachio butter and 4 tbsp tahini. Mix thoroughly until the mixture is uniform and glossy.

   Time: PT5M

3. Melt White Chocolate

   Place the 10‑oz white chocolate wafers in a microwave‑safe bowl. Microwave 30 seconds, stir, then 15‑second intervals until fully melted and smooth.

   Time: PT2M

4. Color Chocolate for Drizzle

   Divide the melted chocolate into two portions. Add 5 drops green food coloring to one and 5 drops blue to the other. Stir each until color is uniform.

   Time: PT2M

5. First Chocolate Layer in Molds

   Using a piping bag (or spoon), fill each chocolate mold with a thin layer of melted white chocolate, coating the sides as well. Tap molds gently on the counter to spread evenly. Place molds in the refrigerator for 5 minutes to set.

   Time: PT5M

6. Add Filling

   Remove molds from the fridge. Spoon the pistachio‑tahini filling into each mold, leaving a small gap at the top for the final chocolate layer. Run a knife around the edges to seal the filling against the sides.

   Time: PT5M

7. Second Chocolate Layer

   Re‑melt any remaining white chocolate (2 minutes). Pour a generous amount over each filled mold, ensuring the top and sides are fully covered. Return molds to the refrigerator for 1 hour to harden completely.

   Time: PT1H7M

8. Decorate Bars

   After the chocolate has set, remove bars from molds. Drizzle green and blue chocolate using a piping bag or spoon. Sprinkle edible gold flakes on some bars and silver flakes on others. For the large bar, brush a thin layer of gold luster mixed with a teaspoon of vodka, then add a final chocolate drizzle and crushed pistachios.

   Time: PT10M

9. Final Set and Serve

   Place the decorated bars back in the refrigerator for 5 minutes to ensure decorations adhere. Gently pop bars out of molds, break off any excess chocolate on the edges, and arrange on a serving plate.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

20g

Fat

15g

Fiber

1g