I Made The Dubai Chocolate Bar - FAILS Included!

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.

Cut kataifi into half inch to quarter inch pieces to make it easier to manage.

Melt a few pats of butter in a pan.

Toast the kataifi in the melted butter over low heat until golden brown, being careful not to burn it.

Once toasted, remove kataifi from heat and let it cool slightly.

In a bowl, measure out 1 cup of the toasted kataifi for the filling.

Melt 10 ounces of Ghirardelli dark chocolate bits in the microwave at 30 second intervals, stirring in between until liquid.

Prepare a polycarbonate mold and a silicone mold for the chocolate bar.

Pour melted chocolate into the mold to create a layer for the chocolate bar.

Add the kataifi filling on top of the chocolate layer.

Pour more melted chocolate over the filling to cover it completely and create the outer layer of the chocolate bar.

Let the chocolate bar set until hardened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens