CALI MAKES HOMEMADE DUBAI CHOCOLATE

Ingredients

• 200 g Milk Chocolate Buttons (break into small pieces for even melting)
• 2 tbsp Pistachio Butter (optional filling, adds nutty flavor)
• 1 pinch Sea Salt (optional, to enhance flavor)

Instructions

1. Gather and Prepare Ingredients

   Break the milk chocolate buttons into small pieces and place them in a microwave‑safe mixing bowl. Set out the silicone mold, spoon, and spatula.

   Time: PT2M

2. Melt the Chocolate

   Microwave the chocolate on high for 10 seconds, then stir with the spoon. Repeat this 6 times (total 1 minute) until the chocolate is fully melted and smooth.

   Time: PT1M

3. Create a Thin Chocolate Layer

   Pour the melted chocolate into the silicone mold, spreading it into an even thin layer. Tap the mold gently on the counter to release air bubbles.

   Time: PT1M

4. Cool and Harden

   Place the mold in the freezer for 1 minute, then transfer to the refrigerator for an additional 2 minutes until the chocolate is firm.

   Time: PT3M

5. Add Optional Pistachio Butter Filling

   If using pistachio butter, drizzle or pipe small dots onto the chilled chocolate, then cover with a second thin layer of melted chocolate and chill again for 2 minutes.

   Time: PT2M

6. Unmold and Store

   Pop the hardened chocolate pieces out of the mold, sprinkle a pinch of sea salt if desired, and transfer to an airtight container.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

15g

Fat

7g

Fiber

1g