Dubai Chocolate Bar
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A milk chocolate bar filled with a crunchy pistachio and kadayif (shredded phyllo pastry) interior, featuring a white chocolate-pistachio kadayif filling inside a tempered milk chocolate shell.
00:20:00 total
Serves 6
medium
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Ingredients
- pistachio - watch the video to see (toasted and ground into soft butter)
- white chocolate - watch the video to see (melted)
- tahini - watch the video to see (optional)
- oil - watch the video to see (a dash)
- flail - watch the video to see (a pinch)
- kadayif - watch the video to see (roasted shredded phyllo pastry)
- cocoa butter - watch the video to see (melted, for spraying mold)
- chocolate - watch the video to see (melted, mixed with cocoa butter and food coloring for spraying mold)
- food coloring - watch the video to see (added to cocoa butter and chocolate mixture for spraying mold)
- milk chocolate - watch the video to see (tempered, for filling the mold)
Instructions
- Prepare pistachio butter: Grind toasted pistachios until they turn into soft butter.
- Make pistachio white chocolate filling: Add melted white chocolate, optional tahini, a dash of oil, and a pinch of flail to the pistachio butter and mix well. Fold in the roasted kadayif.
- Prepare chocolate mold: Spray the chocolate tablet mold with a mixture of melted cocoa butter, chocolate, and food coloring.
- Fill mold with milk chocolate: Fill the molds with tempered milk chocolate. Tap the mold to remove air bubbles. Let stand for a couple of minutes. Drain excess chocolate and scrape the mold. Let stand a few more minutes.
- Add pistachio interior: Add the crunchy pistachio and kadayif interior into the chocolate shell.
- Seal with final chocolate layer: Add the final layer of tempered milk chocolate on top. Scrape off excess chocolate.
- Chill and demold: Chill the chocolate bars until set, then demold and serve.
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