HOW TO MAKE THE VIRAL DUBAI CHOCOLATE BAR!

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate chips

Stevia reduces sugar content while maintaining sweetness.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch at a lower cost.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream is dairy-free and rich.

edible gold leaf

💰Cheaper: gold dust

Gold dust offers a similar visual effect at a lower price.

Get a silicone chocolate mold.

Customize the chocolate bar with edible gold leaves by placing pieces inside the mold.

In a bowl, add white chocolate melts and coconut oil.

Microwave the bowl for 30 seconds, then mix everything together.

Microwave for an additional 15 seconds, then mix until smooth.

Add yellow food coloring and mix until well combined.

Repeat the process to make a second batch with green food coloring.

Using a small spoon, lightly flick the chocolate over the mold to create a splash pattern.

Drizzle the chocolate in the mold if desired.

Place the mold in the fridge to set.

In a bowl, add milk chocolate and 1 tablespoon of coconut oil.

Microwave for 30 seconds, then mix everything together.

Microwave for 15 seconds, mix again, and then microwave for another 15 seconds until almost melted.

Continue mixing until completely melted and smooth.

Take the mold out of the fridge and pour the milk chocolate into it.

Move the mold around to coat the inside completely, then pour out the excess chocolate.

Tap the mold lightly to ensure even coating and place it back in the fridge to set.

Once set, take the mold out and add more melted chocolate on the sides.

Place the mold back in the fridge to set again.

To make the pistachio filling, toast dry kadaifi in a large pan over medium heat with 2 to 3 tablespoons of butter until golden brown.

Pour the toasted kadaifi into a bowl and let it cool completely.

Once cooled, add 1 cup of pistachio cream and 2 to 3 tablespoons of tahini to the kadaifi and mix until well combined.

Take the mold out of the fridge and add the pistachio mixture, smoothing it over evenly with a spatula.

Pour the remaining melted chocolate on top and spread it evenly with a spoon.

Place the mold back in the fridge to set one more time.

Once the chocolate bar has completely set, take it out of the fridge and remove it from the mold.

Add more specks of gold leaf on top for visibility if desired.

Slice strawberries in half.

In a cup, add some of the pistachio mixture, then add the sliced strawberries.

Pour some melted chocolate and pistachio cream on top, repeating until the cup is filled.

Sprinkle crushed pistachios on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens