How to make Dubai Chocolate!

Ingredients

• 500 g Dark Chocolate (70% cocoa, high quality for tempering)
• 200 g Pistachio Cream (Store‑bought or homemade, smooth consistency)
• 2 Tbsp Tahini (Smooth, unsweetened)
• 1 tsp Sea Salt (Fine sea salt, optional for topping)

Instructions

1. Break Chocolate

   Place the dark chocolate on a cutting board and break it into small, uniform pieces to ensure even melting.

   Time: PT5M

2. Melt Chocolate

   Set up a double boiler: simmer water in a pot, then place the chocolate pieces in a heat‑proof bowl over the pot. Stir constantly until fully melted.

   Time: PT5M

   Temperature: 45°C

3. Temper Chocolate

   Remove the bowl from heat. Cool the melted chocolate to about 31°C (for 70% dark) while stirring. Use the thermometer to monitor the temperature.

   Time: PT5M

   Temperature: 31°C

4. Prepare Pistachio‑Tahini Filling

   In a separate mixing bowl, combine the pistachio cream with 2 Tbsp tahini. Stir until smooth and glossy.

   Time: PT5M

5. First Chocolate Layer

   Line the silicone mold with parchment (if using a tray). Pour a thin layer of tempered chocolate into the mold, spreading it to the edges with a spatula.

   Time: PT5M

6. Initial Freeze

   Place the mold in the freezer for 10 minutes to set the first chocolate layer.

   Time: PT10M

7. Add Filling

   Remove the mold from the freezer. Spoon the pistachio‑tahini mixture over the hardened chocolate layer and spread evenly.

   Time: PT5M

8. Second Chocolate Layer

   Pour the remaining tempered chocolate over the filling, covering it completely. Optionally drizzle extra chocolate on top for decoration.

   Time: PT5M

9. Final Freeze

   Return the mold to the freezer for another 20 minutes, or until the chocolate is fully hardened and glossy.

   Time: PT20M

10. Unmold and Serve

    Remove the set chocolate from the mold, break or cut into bite‑size pieces, and serve at room temperature.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g