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

Ingredient Substitutions

• Instead of Kadayif (shredded phyllo dough): Frozen shredded phyllo
• Instead of Unsalted Butter: Margarine
• Instead of Pistachio Butter: Almond butter, Cashew butter
• Instead of Tahini: Sesame paste
• Instead of White Chocolate Melting Wafers: White chocolate chips
• Instead of Food Coloring (Green): Natural matcha powder (green)
• Instead of Food Coloring (Blue): Natural butterfly pea powder (blue)
• Instead of Edible Gold Flakes: Edible gold leaf
• Instead of Edible Silver Flakes: Edible silver leaf
• Instead of Vodka: Water (will reduce shine)
• Instead of Gold Luster Edible Paint: Edible metallic spray
• Instead of Crushed Pistachios: Chopped almonds
• Instead of Parchment Paper: Silicone baking mat

Equipment Needed

• Deep Pan
• Mixing Bowl
• Silicone Spatula
• Measuring Spoons
• Piping Bag (optional)
• Brush (optional)
• Scraper/Knife
• Chocolate Molds
• Microwave‑Safe Bowl
• Refrigerator

Critical Steps — Do Not Skip

• Toasting the kadayif without burning it.
• Fully melting white chocolate without scorching.
• Chilling each chocolate layer long enough to set before adding the next.
• Ensuring the filling does not overflow the mold.
• Applying edible gold/silver flakes after the final chocolate layer has set.

Chef Tips from the Video

• Use a silicone brush for an even chocolate coating on the sides of the molds.
• Collect drips on parchment paper; they can be re‑melted for extra chocolate.
• For a more intense gold shimmer, apply the gold luster after the final chocolate layer has set and then give it a quick flash in the fridge.

Troubleshooting

Storage

Refrigerator: Store bars in an airtight container for up to 1 week.

Freezer: Freeze bars in a sealed bag for up to 2 months; thaw in fridge before serving.

Room temperature: Best enjoyed within 2 days at room temperature, kept out of direct sunlight.

Make-Ahead Tips

• Prepare the pistachio‑tahini filling up to 2 days ahead and store refrigerated.
• Melt chocolate in batches and keep it warm in a thermos for quick layering.
• Bars can be fully assembled and refrigerated; add gold/silver flakes just before serving.

Frequently Asked Questions