Nowadays, I see Dubai Chocolate recipes more than any other recipe out there, especially on foreign social media, where you see recipes always mentioning Dubai, besides chocolate, you see cakes, in fact, I made the Dubai Cheesecake 😉 pralines, tiramisu, and more… I resisted for a couple of months, but when my son, who studies abroad, said “mom, I’m coming home this weekend, let’s make the Dubai Chocolate ourselves”… you can guess my response, of course. And here I am, giving you the recipe. It’s such a luscious chocolate, no wonder they sell it at a high price… but if like me you’re not rich enough to buy it, make it at home.
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Bain-marie
- Cuisine: Arab
- Seasonality: Autumn, Winter
Ingredients
The quantities I’ll provide are for 2 silicone molds for the original Dubai chocolate 9.4 x 5.1 x 0.8 inches, but you can also use a loaf pan and adjust the height yourself.
- 14 oz dark chocolate (the original recipe uses milk chocolate)
- 8.8 oz kadayif (angel hair)
- 1.8 oz butter
- 8.8 oz pistachio cream
- 1 teaspoon Sesame paste – Tahini
- to taste optional decoration (I used golden cocoa powder)
Tools
- 1 Edible marker
- 1 Mold for chocolate
Steps
Start preparing your Dubai chocolate by cutting about 5.3 oz of chocolate and melting it in a bain-marie. If you like, you can decorate the outside of the Dubai chocolate with white melted chocolate or edible golden powder as I did. Now brush both molds with an even layer of dark chocolate. Place the two molds in the fridge for at least 1 hour. At this point, cut the angel hair into small pieces,
melt the butter in a pan and add the angel hair, cook them until crispy and golden, which will take about 10 minutes. Let them cool afterward.
Once they are well-cooled, combine the sesame paste and pistachio cream with the angel hair and mix well until everything is combined, forming a sticky mixture. Take the molds from the fridge and pour this mixture in, leveling it well and pressing it into the molds so there are no air pockets. At this point, melt the remaining chocolate in a bain-marie and pour it into the molds, leveling it carefully. Use a brush if needed to reach all the corners.
Now put your Dubai chocolate back in the fridge for at least 2-3 hours.
After this time, your Dubai chocolate is ready to be enjoyed, break it from the center for the classic crack sound and enjoy.
It’s a very, very rich chocolate, so I recommend enjoying it in small pieces.
ATTENTION I made the Dubai chocolate twice and wanted to upload photos of both times to show you a difference in color. Even though I used the same recipe and method both times, you will notice that the inside in 2 photos is a more intense green compared to the other 2 photos. Well, this is because I used two different pistachio creams. The pistachio content in the Dubai chocolate with the less green inside was 15% while the ones with the greener inside was 20%. I believe the difference in color depends on this
Therefore, my PERSONAL ADVICE is that even if the taste doesn’t change, if you want a more intense color, choose a pistachio cream with a high pistachio content.
Check out my Dubai Cheesecake.
Saby advises…
As mentioned earlier, the original recipe uses milk chocolate. Since our family doesn’t like it, I used dark chocolate… and I’m glad I did because for my taste, with milk chocolate, it would have been too sweet.
