The Viral Dubai Chocolate- Recipe

Ingredients

• 200 g White Chocolate (break into small pieces for even melting)
• 1/2 tsp Yellow Food Coloring (gel or liquid, food‑grade only)
• 200 g Milk Chocolate (use a good quality milk or dark chocolate bar, broken into pieces)
• 150 g Pistachio Cream (smooth pistachio butter or pistachio paste)
• 2 tbsp Tahini (smooth, unsalted)
• 1 pinch Sea Salt (enhances flavor of the filling)
• 30 g Shredded Filo Pastry (optional garnish, toasted lightly)

Instructions

1. Prepare the Mold

   Inspect the silicone mold for any debris, wash quickly with warm soapy water, rinse and pat dry completely.

   Time: PT5M

2. Melt White Chocolate and Add Yellow Color

   Place 100 g of white chocolate in a heat‑proof bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth. Stir in the yellow food coloring until evenly distributed.

   Time: PT5M

3. Create the Yellow Layer

   Using a spoon, drizzle the yellow‑tinted chocolate around the interior walls of each mold cavity, rotating the mold to coat evenly. Let the layer set at room temperature for about 5 minutes.

   Time: PT5M

4. Melt Remaining White Chocolate (No Color)

   Melt the remaining 100 g of white chocolate using the same microwave or double‑boiler method until smooth.

   Time: PT5M

5. Add the White Layer

   Drizzle the plain white chocolate over the set yellow layer, again rotating the mold to coat the walls. Allow this layer to set for another 5 minutes.

   Time: PT5M

6. Melt Milk Chocolate

   Break 200 g of milk chocolate into pieces and melt until smooth, using the microwave or double boiler.

   Time: PT5M

7. Apply the Milk Chocolate Base

   Drizzle the melted milk chocolate over the white layer, coating the interior of each cavity. Let it set for 5 minutes.

   Time: PT5M

8. Prepare the Pistachio‑Tahini Filling

   In a mixing bowl, combine 150 g pistachio cream, 2 tbsp tahini, and a pinch of sea salt. Whisk until the mixture is smooth and glossy.

   Time: PT5M

9. Fill the Mold

   Spoon the pistachio‑tahini mixture into each cavity, filling just up to the rim but not overflowing. Smooth the top with the back of a spoon or spatula.

   Time: PT5M

10. Seal with Final Chocolate Layer

    Melt any remaining milk chocolate (or use dark chocolate for contrast). Drizzle or pour a thin layer over the filled cavities to seal the chocolate bars.

    Time: PT5M

11. Chill to Set

    Place the filled mold in the refrigerator for at least 20 minutes, or until the chocolate is completely firm.

    Time: PT20M

12. Unmold and Garnish

    Gently pop each chocolate bar out of the silicone mold. If desired, sprinkle toasted shredded filo pastry on top for a crunchy garnish.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

18 g

Fiber

2 g