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