Dubai Chocolate Bar Recipe
ฝัง
- เผยแพร่เมื่อ 22 พ.ย. 2024
- learn how to make the viral Dubai Chocolate Bar recipe with crispy kataifi, pistachio filling, and rich chocolate. Perfect for fans of Knafeh chocolate bars and Middle Eastern flavors!
►To Master this recipe I highly recommend reading my blog post (including the written recipe): thecookingfood...
►Homemade Pistachio Paste Recipe: • Pistachio Paste Recipe...
► Equipment I used in this video:
Chocolate Bar Mold Deep: amzn.to/48XwnaP
Thick Mold for Stuffed Bar: amzn.to/40YrFHU
Chocolate Bar Making Mold | Polycarbonate: amzn.to/4eLCeBc
Thermometer: amzn.to/40S4lvi
Infrared Thermometer (recommended): amzn.to/4fXOHmw
All: www.amazon.com...
►FOLLOW ME:
Instagram: / thecookingfoodie
Facebook: / thecookingfoodie
Website: www.thecooking...
Full written recipe:
Ingredients
For the chocolate:
400 g Milk chocolate or Dark
For the Knafhe filling:
4 tablespoons Butter unsalted
120 g Kataifi
¾ cup + 2 tablespoons Pistachio paste
¼ cup Tahini
For the topping (optional):
30 g White chocolate optional
1-2 drops Food coloring optional
1 teaspoon coconut oil or vegetable oil
Instructions
1. Make the decoration (optional): In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring and stir until the white chocolate is evenly colored and smooth. This step is optional.
2. Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set.
3. Prepare the filling: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6-8 minutes).
4. Transfer to a bowl, then mix in the pistachio paste and tahini until well combined. Set aside.
5. Temper the chocolate (optional): Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) - 122°F (50°C). *read recipe notes.
6. Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 80°F (26°C) - 82°F (28°C) *see the temperature chart.
7. Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) - 89°F (32°C).
8. Assemble the bars: Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1-2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5-10 minutes, or until the chocolate shell is firm.
Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it’s compact but not overfilled.
9. Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles.
10. Chill in the refrigerator for at least 30 minutes, or until fully set.
11. Once set, remove the bars from the mold and enjoy!
Notes:
Dubai chocolate bar decoration: The colorful chocolate splashes give the Dubai Chocolate Bar a signature look but are entirely optional. This step adds visual appeal, but the bars will still be delicious and impressive without it.
Tempering the chocolate: This step is opnioal, but empering ensures that the chocolate has a glossy finish, a crisp snap, and resists blooming (white streaks). While optional, it’s ideal for achieving professional-looking results. If skipped, the chocolate may still taste great but could lack the polished appearance and texture.
For more tips read my blog post: thecookingfood...
Finally, a trend that’s actually tastes good 😍
If you want to upgrade your dessert game, try my Dubai chocolate tart: th-cam.com/video/GQB0xKH8lu0/w-d-xo.html
Shief 🧑🍳👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌🥰🥰🤩😍❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😋🤤💥💥💥💥💥💥💥💥💥💥💥💥💥💥💥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 chocolate 🍫🫕
Thank you so much for this wonderful dessert!
A wonderful dessert and the Dubai Chocolate Bar is extremely awesome and super delicious ❤🍫😋☺️😊👍🏽.
It looked amazing!
It must be really tasty.
Well done!
I want to try making it. Do you recommend a brand of the shredded dough and tahini?
I am always watching your video. It's so simple and good.
Gel color made your white chocolate seize. For coloring chocolate, you should always use oil-based coloring. Gel colors are water-based, Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture 🤓😉
But it would’ve seized in the beginning when he mixed in the food coloring. It looks fine and smooth when he drizzled it into the molds, not seized.
@quampure You are probably right. I wish I had known it earlier 😕
I need you on my team 😉
This chocolate looking good! I want to try ,to make it!!❤
Awesome video. Thanks for sharing 🎉
Wow its cool i love it
Interesting. I'm wondering if I can just roll up phyllo sheets and slice them.
Was wondering the same thing
kataifi went viral !! YES!
עשיתי את המילוי הזה בתוך רולדת בצק פריך
מושלם
נשמע טוב
😍😍😍❤️❤️❤️
Maybe the food coloring is water based and it made the chocolate dry
👌👌👌🌹🌹🌹
😀
I’m so early lol
It doesn't look good. Does it taste good?
It tastes amazing! Highly recommended.
Yuck
Looks like ...
...cow poo when they've eaten fresh green grass!
With blood dripped on top
It makes me think in something made by a horse.
🙄