Learn how to make Dubai chocolate bars at home!

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.

Combine the all-purpose flour, cornstarch, and a pinch of salt in a bowl.

Add 3/4 cup (180g) of water and 1 Tbsp (13g) of vegetable oil to the dry ingredients.

Using a whisk, stir until the batter is smooth and free of lumps.

Pour the batter into a piping bag, ensuring to pass it through a sieve to remove any small lumps.

Cut a very small tip at the end of the piping bag to create fine lines when piped.

Heat a large frying pan over medium heat and grease it with vegetable oil.

Pipe the batter into the frying pan in a thin, spiral pattern.

Cook for about 20-30 seconds, or until the batter sets and the edges start to lift.

Repeat the process until all the batter is used.

Cut 150g of kataifi pastry into 2.5 cm pieces.

Return the kataifi pieces to the frying pan over medium heat, stirring constantly.

Use a fork occasionally to loosen tangled strands of kataifi.

Continue to stir until the kataifi is golden brown and crispy, then set aside to cool completely.

Melt 45g of white chocolate and use oil-based food coloring to color it.

Decorate the inside of your acetate or silicone mold with the colored white chocolate.

Place the mold in the fridge for 1 or 2 minutes to set the decoration.

Melt 200g of semi-sweet or milk chocolate, ensuring an even layer when coating the inside of the mold.

Let the chocolate set at room temperature or refrigerate for about 5 minutes while preparing the filling.

In a bowl, add 1/3 cup (100g) of pistachio cream and half of the toasted kataifi, stirring gently until evenly coated.

Repeat the process with 1/3 cup (100g) of Nutella and the remaining kataifi.

Fill the prepared chocolate shells with the fillings, gently pressing and leveling the top.

Pour the melted chocolate on top to seal the bars.

Refrigerate for about 15 minutes or until the chocolate is fully set.

Carefully remove the chocolate bars from the molds and serve.

Store the chocolate bars in an airtight container at room temperature for up to 3 or 4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens