Dubai Chocolate Bar Recipe

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar, while semi-sweet chocolate chips are more affordable.

pistachios

🥗Healthier: sliced almonds

💰Cheaper: sunflower seeds

Sliced almonds provide similar texture, while sunflower seeds are often cheaper.

Melt white chocolate and mix with gel food coloring for decoration (optional).

Chop kifi into small pieces.

Melt unsalted butter in a medium frying pan over medium heat.

Add chopped kifi to the pan and toast until golden brown, stirring frequently.

Transfer toasted kifi to a bowl and mix in pistachio paste until smooth.

Temper the milk chocolate by dividing it into 1/3 and 2/3, melting it over a double boiler.

Use a thermometer to check the temperature of the melted chocolate (40-45°C).

Add the remaining 1/3 of chocolate to the melted chocolate and stir until cooled to 26-27°C.

Return the bowl to the double boiler and heat gently until the chocolate reaches 30-32°C.

Spoon tempered chocolate into chocolate molds, coating the inside surface.

Place molds in the fridge until the chocolate is firm.

Add the kifi and pistachio filling to the molds, pressing down gently.

Pour remaining tempered chocolate over the filling to seal the molds.

Smooth out the top with a spatula and return molds to the fridge until set.

Remove the bars from the molds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens