Dubai Chocolate Bar – Bruno Albouze

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.

Toss the pistachios and let them cool.

Pulse the pistachios until they turn into a soft paste, ensuring they don't get too warm.

If needed, let the pistachio paste rest in the refrigerator or freezer for 10 minutes and then pulse again.

Separate the angel hair kadif and toss in melted butter.

Roast the kadif in the oven for 15 minutes and let cool.

Process the pistachio paste with a pinch of flour, melted white chocolate, and almond extract to turn it into a spread.

Add the roasted kadif to the pistachio spread to create the crunchy pistachio interior.

Spray a mixture of red colored dark chocolate and cocoa butter over the chocolate mold using a compressor driven spray system.

Fill the mold with tempered milk chocolate and tap over the countertop to remove air bubbles.

Let the filled mold stand for about 3 minutes, then invert and drain excess chocolate.

Scrape excess chocolate from the mold and let it rest upside down.

When the chocolate feels set to the touch, scrape again to ensure the shell is the right thickness.

Fill the chocolate shells with the crispy pistachio interior.

Add a final layer of chocolate on top, scrape excess, and chill before unmolding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens