How To Make Dubai Chocolate Bar At Home | Dubai Chocolate Bar | Kunafa Chocolate Bar : Twisty Taster

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.

Place a heat proof glass bowl over a pan of very hot water that has been simmered and then taken off the heat.

Add 120 g of white chocolate to the bowl and stir as it melts for about 5 to 8 minutes until silky smooth.

Carefully remove the bowl from the double boiler and transfer about 10 g of the melted white chocolate into two small dipping bowls, leaving 100 g aside for later.

Add oil-based food coloring to the bowls (orange in one and dark forest green in the other) and stir well to blend the colors smoothly.

Drizzle the colored white chocolate onto the bottom of the mold to create an abstract pattern, using dark forest green first, followed by orange.

Clean off any excess chocolate around the top edges of the mold with a spatula and place it in the freezer to set or leave it on the counter if the kitchen isn't too warm.

Place a heat proof glass bowl over a pan of hot water and add 180 g of milk chocolate and 100 g of dark chocolate to melt slowly, stirring occasionally until it reaches 40° C.

Once melted, add 30 g of dark chocolate and 40 g of milk chocolate into the bowl and mix well until smooth to bring the temperature down to around 30 to 32° C.

Take the mold out of the freezer and pour the melted chocolate into the mold, gently tapping and turning it to spread evenly and coat the sides.

Turn the mold upside down to let excess chocolate drip out and clean off any excess around the top edges with a spatula.

Place the mold back in the freezer to set; if the coating looks thin, wait 10 minutes and add a second layer, then freeze again for another 10 minutes.

In a bowl, combine 150 g of pre-roasted kafi pastry with 60 g of melted butter and stir until well combined.

Add 150 g of pistachio cream and 20 g of tahini to the kafi mixture and gently fold until just combined, avoiding overmixing.

Add the reserved white chocolate to the bowl and mix until all ingredients are combined and the filling comes together.

Take the mold out of the freezer; spoon in the pistachio kafi mixture and press it into an even layer using a firm spatula or the back of a spoon.

Pour the remaining chocolate over the top and smooth it out with a spatula to seal the filling in.

Use an offset spatula or bench scraper to smooth the surface and remove excess chocolate, then place the mold in the fridge to set completely for at least 40 minutes.

Once set, gently release the chocolate from the mold by pulling away from the edges and carefully popping it out.

Cooking Techniques

Equipment Needed

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Dietary

Allergens