Dubai Chocolate, the recipe for the most viral filled chocolate right now, with lots of Pistachio Spread and Kataifi pastry. I finally made it: after many requests from my children, we prepared the Dubai Chocolate together and had so much fun!! Want to try it too? Follow me, we will make it step by step, but before we get to the stove I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Medium
- Cost: Expensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients to make the Dubai Chocolate
- 5.3 oz kataifi pastry
- 1.25 cups pistachio spread
- 2 tbsp butter
- 1.4 oz white chocolate
- 10.6 oz dark chocolate
Tools
- Skillet
- Chocolate molds chocolate mold
- Bowls
Preparation
For this recipe I was only able to find Kataifi pastry already cut and partially toasted, but I still preferred to pan-fry it again in butter to brown it a bit more.
To make the Dubai Chocolate, start with the white chocolate, melting it in a bain-marie or in the microwave, stirring every 10 seconds to avoid burning. Then, using a spoon, let it drip randomly into a mold measuring 13.5cm x 25cm x 2cm (about 5.3 in x 9.8 in x 0.8 in). Place in the freezer for 5 minutes and let it solidify. Meanwhile, melt the dark chocolate as well, but don’t heat it too much because it will spoil and become dull (about 88°F).
Pour a portion of the dark chocolate into the mold and tilt it so that it coats all the inner walls evenly; let the excess drip off and place in the fridge or freezer. Now prepare the filling: cut the fresh kataifi into small pieces using a cutting board and knife, although I skipped this step because I bought it semi-ready and already cut. Melt the butter in a skillet over low heat, add the kataifi and toast it, stirring constantly, until it is golden and crispy.
Add the pistachio spread and mix until you obtain a homogeneous mixture. Let it cool completely.
Take the mold back out of the fridge or freezer and fill the inside with the kataifi-pistachio mixture. Level the surface well with a spatula and compact it, then place in the freezer for 20–30 minutes. Warm the dark chocolate again until it reaches about 31–32°C (about 88–90°F), pour it over the filling and level it with a spatula so as to completely seal the bar. Put the mold in the freezer for 30–40 minutes, until the chocolate is completely solid, then remove the chocolate from the mold and enjoy. The Dubai Chocolate is ready to be enjoyed!
Storage and notes
The Dubai Chocolate keeps in the refrigerator wrapped in plastic wrap and I recommend eating it as soon as possible. If you can, let it come to room temperature for about ten minutes before enjoying it.
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