Making a Giant vs Tiny Dubai Chocolate Challenge

Ingredients

• 2 bars Milk Chocolate Bar (high‑quality couverture, each about 8 oz, chopped into small pieces)
• 4 oz White Chocolate Chips (for decorative streaks, melted separately)
• 8 oz Pistachio Cream (smooth pistachio spread, similar to Nutella but pistachio flavored)
• 200 g Filo Dough (shredded or torn into thin strips; use frozen sheets thawed first)
• 2 Tbsp Unsalted Butter (for toasting the filo strips)
• 1 pinch Salt (enhances flavor of the filling)
• 1 sheet Parchment Paper (lines the mold to prevent sticking)
• 6 pieces Wooden Skewers (creates the signature grooves in the chocolate)
• 1 roll Masking Tape (secures skewers while chocolate sets)
• 1 sheet Plastic Wrap (Saran Wrap) (covers the chocolate while it sets)

Instructions

1. Chop Chocolate

   Place the two milk chocolate bars on a cutting board and chop them into small, uniform pieces.

   Time: PT5M

2. Melt Dark Chocolate

   Set a double boiler over simmering water (or use a microwave in 30‑second bursts) and melt the chopped chocolate, stirring constantly until smooth.

   Time: PT10M

3. Prepare Mold with Grooves

   Line the silicone mold with parchment paper. Insert wooden skewers at regular intervals to create the signature grooves, then tape the skewers down with masking tape so they stay in place.

   Time: PT5M

4. Melt White Chocolate for Streaks

   In a separate bowl, melt the white chocolate chips using the same double boiler method.

   Time: PT5M

5. Create White‑Chocolate Streaks

   Using a small spoon, drizzle thin lines of melted white chocolate onto the parchment‑lined mold, following the groove pattern. Let the streaks set briefly.

   Time: PT5M

6. Pour Dark Chocolate Base

   Carefully pour the melted dark chocolate into the mold, filling it to about half height. Tap the mold gently on the counter to release air bubbles.

   Time: PT5M

7. Set Chocolate Base

   Cover the mold with plastic wrap and place it in the refrigerator until firm.

   Time: PT30M

8. Toast Filo Strips

   Melt the butter in a saucepan over medium heat. Add the shredded filo strips, stirring constantly, until they turn golden‑brown and become crunchy.

   Time: PT10M

9. Mix Pistachio Filling

   Transfer the toasted filo strips to a mixing bowl, add a pinch of salt, then fold in the pistachio cream until evenly coated and slightly sticky.

   Time: PT5M

10. Spread Pistachio Filling

    Remove the set chocolate base from the fridge. Evenly spread the pistachio‑filo mixture over the surface, smoothing it with a spatula.

    Time: PT5M

11. Add Top Chocolate Layer

    Re‑melt any remaining dark chocolate (if needed) and pour it over the pistachio filling, covering the entire surface. Tap gently to settle.

    Time: PT5M

12. Final Set and Unmold

    Cover again with plastic wrap and refrigerate for another 30 minutes. Once firm, carefully remove the tape and skewers, then lift the chocolate bar out of the mold.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Milk Chocolate Bar: Dark Chocolate Bar, White Chocolate Bar (different flavor)
• Instead of White Chocolate Chips: Cocoa Butter, White Chocolate Coating
• Instead of Pistachio Cream: Hazelnut Spread, Almond Butter
• Instead of Filo Dough: Phyllo Dough, Puff Pastry (different texture)
• Instead of Unsalted Butter: Margarine, Vegetable Oil
• Instead of Salt: Sea Salt
• Instead of Parchment Paper: Silicone Baking Mat
• Instead of Wooden Skewers: Toothpicks
• Instead of Masking Tape: Rubber Bands
• Instead of Plastic Wrap (Saran Wrap): Beeswax Wrap

Equipment Needed

• Double Boiler or Microwave‑Safe Bowl
• Rectangular Silicone Mold or Baking Pan
• Wooden Skewers
• Masking Tape
• Spatula
• Saucepan
• Whisk
• Kitchen Shears
• Parchment Paper
• Refrigerator
• Plastic Wrap
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Melt chocolate without overheating to avoid seizing.
• Secure skewers firmly to create clean grooves.
• Toast filo strips until fully crunchy; under‑toasted strips stay soggy.
• Evenly distribute pistachio filling for consistent texture.
• Cover the bar with a smooth top chocolate layer before it sets.

Chef Tips from the Video

• Use a metal spatula to spread chocolate evenly; it helps achieve a glossy finish.
• Tap the mold gently on the counter after pouring chocolate to release trapped air bubbles.
• For extra shine, briefly melt a small amount of cocoa butter and brush it over the top layer before the final set.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; store up to 1 week.

Freezer: Freeze in an airtight container for up to 2 months; thaw in the refrigerator before serving.

Room temperature: Allow to sit at room temperature for 30‑45 minutes before serving for optimal texture.

Make-Ahead Tips

• Prepare the chocolate base a day ahead and keep refrigerated; add the pistachio layer just before serving.
• Toast the filo strips and mix with pistachio cream up to 2 days ahead; store in an airtight container in the fridge.

Frequently Asked Questions