I Made a Giant 242-Pound Dubai Chocolate Bar

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.

Cover a large sheet of plywood with parchment and fix it with tape.

Cover four more plywood sheets of different sizes with parchment in the same way.

Attach iron corners to each plywood sheet and fix with screws.

Place the iron corners in the mold and lay out cornices along the edges.

Connect everything together with thermal glue to secure the structure.

Melt half of the white chocolate in the microwave for 50 seconds and mix until smooth.

Add food coloring to the melted white chocolate and mix until the color is right.

Randomly sprinkle the orange chocolate over the mold.

Melt the milk chocolate in a Marmite, which maintains a steam bath.

Pour the melted milk chocolate into the mold, covering the multicolored chocolate completely.

Prepare the pistachio filling by grinding pre-peeled, unsalted pistachios in a melangea until it forms a paste, adding sugar to taste.

Continue grinding additional pistachios until the paste is creamy.

Grind sesame seeds in the melangea until they turn into tahini paste, adding sugar as needed.

Prepare the Kadaifi dough by mixing corn starch, flour, vegetable oil, salt, and water in a bowl, then blend with an immersion blender until liquid.

Squeeze the dough onto a hot surface using a bottle with a thin spout, cooking for five minutes before removing with a spatula.

Continue to pour the dough onto the heated surface until all batter is used, resulting in crispy Kadaifi.

Slice the cooked Kadaifi dough into shorter pieces and roast in melted butter for 20 minutes until crispy.

Combine the pistachio paste, tahini, and crispy Kadaifi in a large basin and mix with an industrial mixer until combined.

Add additional walls to the mold to create space for the filling.

Apply special foam glue to the edges and assemble a foam box for the filling.

Pour the filling into the mold, scraping down the sides to ensure all filling is used.

Cover the filling with film and press down to ensure contact.

Freeze the filling using dry ice to solidify it before adding more chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens