Viral Dubai Chocolate Bar Recipe - Remade Cheap & Easy!

Ingredients

• 1 cup Unsalted Pistachios (raw, shelled; processed into a smooth paste)
• 0.25 cup Heavy Cream (adds richness and thins pistachio paste)
• 1 cup Shredded Wheat Cereal (crushed into small bits; provides texture)
• 12 oz Dark Chocolate (70% cacao) (Trader Joe’s or similar; used for shell and sealing)
• 2 oz White Chocolate (for decorative stripe; optional)
• 1 pinch Sea Salt (enhances flavor of pistachio cream)

Instructions

1. Make Pistachio Cream

   Place pistachios in a food processor, pulse until finely ground, then add heavy cream and a pinch of sea salt; process until smooth and glossy.

   Time: PT5M

2. Prepare Shredded Wheat Bits

   Place shredded wheat in a zip‑top bag and crush with a rolling pin until broken into small, pea‑size pieces.

   Time: PT3M

3. Combine Filling

   Transfer pistachio cream to a mixing bowl, fold in the crushed shredded wheat until evenly distributed.

   Time: PT4M

4. Melt White Chocolate for Stripe

   Place white chocolate in a microwave‑safe bowl and melt in 20‑second intervals, stirring between each, until fully melted.

   Time: PT2M

   Temperature: ~45°C

5. Temper Dark Chocolate (Shell)

   Set up a double boiler; melt 2/3 of the dark chocolate, stirring until it reaches 115°F (46°C). Remove from heat, add the remaining chopped chocolate as seed, stir until temperature drops to 81‑84°F (27‑29°C), then gently re‑heat to 89‑91°F (32‑33°C) and maintain.

   Time: PT10M

   Temperature: 115°F then 81‑84°F then 89‑91°F

6. Create Decorative Stripe

   Using a small spoon, drizzle a thin diagonal stripe of melted white chocolate onto each silicone mold, then refrigerate for 5 minutes to set.

   Time: PT5M

   Temperature: 4°C (refrigerator)

7. Form Chocolate Shells

   Pour tempered dark chocolate into each mold, swirling to coat the sides evenly; tap molds gently to release air bubbles.

   Time: PT3M

   Temperature: ~90°F (32°C)

8. Set Shells

   Place molds in the freezer for 8‑10 minutes until the chocolate hardens.

   Time: PT10M

   Temperature: -18°C (freezer)

9. Add Filling

   Spoon a heaping tablespoon of pistachio‑shredded‑wheat filling into each set shell, leaving space at the top for sealing.

   Time: PT4M

10. Seal with Dark Chocolate

    Re‑heat tempered dark chocolate briefly to keep fluid, then pour a thin layer over the filling to seal; smooth the top with a spatula.

    Time: PT3M

    Temperature: ~90°F (32°C)

11. Final Set and Unmold

    Return molds to the freezer for another 12‑15 minutes, then pop each bar out of the silicone molds onto a serving plate.

    Time: PT15M

    Temperature: -18°C (freezer)

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g