Dubai Chocolate Recipe: Perfect Results With These Exact Measurements!

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide similar crunch at a lower cost.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: cashews

Pumpkin seeds are a nut-free option with similar texture.

Melt 4 tablespoons of unsalted butter in a deep pan on medium heat.

Add 2 cups of Kadayif to the melted butter and stir carefully.

Increase the heat to medium-high (7 or 8) and then back to medium, stirring frequently until the Kadayif turns golden.

Once golden, transfer the Kadayif to a bowl.

Measure out 13 tablespoons of pistachio butter and mix it well.

Shake the tahini before adding 4 tablespoons to the mixture and mix well.

Prepare various molds for the chocolate bars, including one the size of a regular Hershey bar.

Melt a 10 oz bag of white chocolate in the microwave for 30 seconds, then in 15-second increments until completely melted.

Divide the melted chocolate in half and add 5 drops of fluorescent green food coloring to one half and 5 drops of blue to the other half.

Use a piping bag to drizzle the colored chocolate onto the molds, starting with green and then blue.

Add gold flakes to the molds before or after pouring the chocolate mixture.

Pour the first layer of chocolate into the molds, coating the sides as well, using a brush or spatula.

Let the molds drop on the counter to spread the chocolate evenly, then turn upside down to let excess chocolate drip out.

Clean off the edges of the molds with a scraper or knife.

Refrigerate the molds for about 5 minutes to set the first layer of chocolate.

Once set, add the filling into the molds, leaving room for the final layer of chocolate.

Melt more chocolate for the final layer and pour generously over the filling, covering the edges.

Refrigerate the molds for one hour to set the final layer of chocolate.

Gently fold around the edges of the mold to remove the bars after one hour.

Break off any excess chocolate from the ends of the bars if necessary.

Decorate the bars with silver flakes and additional gold flakes for elegance.

Mix vodka with gold luster for a vibrant finish on the large bar, applying it with a brush.

Use chocolate drizzle as glue for sprinkles on the decorated bars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens