Viral Dubai Chocolate Bar, But Make It Easy (and Better!)

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs add a rich flavor with less sugar.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and more affordable.

dried dates

🥗Healthier: figs

💰Cheaper: raisins

Figs provide a similar texture and sweetness.

white chocolate

🥗Healthier: yogurt-covered raisins

💰Cheaper: vanilla melting wafers

Vanilla wafers mimic the sweetness without the cost.

Chop 150 g of kadayi pastry roughly.

Melt 3 tablespoons of unsalted butter in a skillet over medium heat.

Add the chopped kadayi pastry to the skillet and toast slowly for about 10 minutes until golden and crispy, stirring occasionally to prevent burning.

Remove the skillet from heat and add 350 g of pistachio cream to the toasted kadayi, mixing to coat evenly.

Melt 500 g of milk chocolate over a double boiler, stirring until smooth.

Melt 90 g of white chocolate over a smaller double boiler, stirring until smooth.

Line a half sheet baking pan with parchment paper.

Pour the melted milk chocolate onto the parchment paper and spread it out evenly.

Drizzle the melted white chocolate over the milk chocolate in a random pattern.

Use a toothpick to create swirls by blending the white chocolate into the milk chocolate.

Take the kadayi mixture and sprinkle it evenly over the chocolate layer.

Swirl the kadayi into the chocolate using the toothpick for a decorative effect.

Place the baking pan in the freezer or refrigerator to cool and harden completely.

Once set, transfer the chocolate bark onto a cutting board for cutting.

Cut the chocolate bark into desired sizes, either small or large pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens