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
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 🤓😉
Just use Candy Oil Color - this is the best for coloring chocolate giving you a smooth texture. Chocolate cannot mix with any water.. so Gel Colors contains water, hence, it causes the grainy texture. Thank you for this recipe.. will try it soon and let you know.. God Bless You Always :)
Interesting special & unique! That looks super delicious! 🍫I have fixed some of your recipes, they are all delicious & healthy. Also I want to thank you for sharing your recipes on your website, for all of us to read them and follow the recipe step by step. 📜
Good video… I have a question about the tempered chocolate process… what happens to the remaining chocolate once you cool the first layer before you add the filling? Won’t the chocolate harden before it’s time to add later?
Great question! When working with tempered chocolate, it’s essential to keep it at the correct working temperature throughout the process. Here's how to manage the remaining chocolate while waiting to add the filling: Keep the Chocolate Warm: After you pour and cool the first layer, the remaining tempered chocolate can start to harden if left at room temperature if you wait too long. To prevent this, you can keep it gently warmed over a bain-marie (double boiler). Make sure the heat source is low to avoid overheating and breaking the temper. and keep tracking the temperatures. Hope it helps :)
When you first put the chocolate in the fridge to set and you leave the rest of the tempered chocolate to the side won’t the rest of it start to solidify?
Hi🙋🏻♀️Marhaban, shalom my brother David & everyone 🗺️🕊️🫶 Wow 🤩 AWESOME! Bravo my brother, Dubai Chocolate looks deliciously decadently amazing. I love ❤️ Pistachios along with Kataifi, chocolate it’s like a delicious Kunafe without the cheese. Yummy! I’ll be making it! I usually make Pistachio/Cashew nut butter for my cake filling & it’s delicious! You’re absolutely right that you do need a heavy duty blender to make the Pistachio butter without any oil as nuts release oil. Well done 👍 my brother! God bless 🙌🤲🙏us all 🗺️🕊️🫶MC/Q🕊️🫶🌹
Mediterranean Christians, Muslims and Hindus already had it for thousands of years so not really. Half the planet already knew it. It got a long of time to go to western europe and the amerias though for some reason.
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 🍫🫕
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 😉
Yes your right I added food colouring to white choc and it become seized so will look for oil based food colouring
Would powdered beetroot work?
I also made Dubai chocolate in my own style, by the river.😊😊❤❤❤
Love your recipe. My daughter has been ordering the bars on line. After seeing your terrific video I’m going to try it myself.
Best recipe so far ..very detailed and showing mistakes also...... which many dont show 👍
🙏
Thank you so much for this!!
Just use Candy Oil Color - this is the best for coloring chocolate giving you a smooth texture. Chocolate cannot mix with any water.. so Gel Colors contains water, hence, it causes the grainy texture. Thank you for this recipe.. will try it soon and let you know.. God Bless You Always :)
Thank you so much for this wonderful dessert!
This chocolate looking good! I want to try ,to make it!!❤
It looked amazing!
It must be really tasty.
Well done!
Большое спасибо за такой интересный и вкусный рецепт.
Great explanation and tips! Thank you.
I'm glad you found it helpful!
Oh I love this kinda chocolate I'm going to try to make this I just ordered the molds now I just have to get the rest of the ingredients
Thank you for the recipe ❤
You're welcome! 😍
This is amazing. Thanks for sharing . I will be trying this ❤
A wonderful dessert and the Dubai Chocolate Bar is extremely awesome and super delicious ❤🍫😋☺️😊👍🏽.
I am always watching your video. It's so simple and good.
Interesting special & unique! That looks super delicious! 🍫I have fixed some of your recipes, they are all delicious & healthy. Also I want to thank you for sharing your recipes on your website, for all of us to read them and follow the recipe step by step. 📜
🙏❤️
Duket bukur dhe e shijshme.
Wow its cool i love it
How do you avoid the kataifi going soft and mushy after being mixed with the pistachio paste? Mine doesn't stay crispy
Awesome video. Thanks for sharing 🎉
Good video… I have a question about the tempered chocolate process… what happens to the remaining chocolate once you cool the first layer before you add the filling? Won’t the chocolate harden before it’s time to add later?
Great question! When working with tempered chocolate, it’s essential to keep it at the correct working temperature throughout the process. Here's how to manage the remaining chocolate while waiting to add the filling:
Keep the Chocolate Warm: After you pour and cool the first layer, the remaining tempered chocolate can start to harden if left at room temperature if you wait too long. To prevent this, you can keep it gently warmed over a bain-marie (double boiler). Make sure the heat source is low to avoid overheating and breaking the temper. and keep tracking the temperatures.
Hope it helps :)
I want to try making it. Do you recommend a brand of the shredded dough and tahini?
Very good 👍
I'm glad you liked it! 👍
When you first put the chocolate in the fridge to set and you leave the rest of the tempered chocolate to the side won’t the rest of it start to solidify?
Hi🙋🏻♀️Marhaban, shalom my brother David & everyone 🗺️🕊️🫶
Wow 🤩 AWESOME! Bravo my brother, Dubai Chocolate looks deliciously decadently amazing. I love ❤️ Pistachios along with Kataifi, chocolate it’s like a delicious Kunafe without the cheese. Yummy! I’ll be making it!
I usually make Pistachio/Cashew nut butter for my cake filling & it’s delicious! You’re absolutely right that you do need a heavy duty blender to make the Pistachio butter without any oil as nuts release oil. Well done 👍 my brother!
God bless 🙌🤲🙏us all 🗺️🕊️🫶MC/Q🕊️🫶🌹
Thank you 🙏❤️
kataifi went viral !! YES!
Mediterranean Christians, Muslims and Hindus already had it for thousands of years so not really. Half the planet already knew it. It got a long of time to go to western europe and the amerias though for some reason.
hi, what if i want to temper a mix of dark and milk chocolate, is there any spesific temperatures for it? thankss
Hello I am trying to make this and I see there are Pistacchio Butter, and Pistacchio Spread. Which one do I buy?
Look for pure pistachio paste/butter. That means 100% pistachio spread. Or something close to it.
Where do you get pistachio paste?!?
Salted butter adds a different taste it taste waaayyyy better
Can we use dark chocolate only?
Sure
Interesting. I'm wondering if I can just roll up phyllo sheets and slice them.
Was wondering the same thing
What is the red colour code?
😍😍😍❤️❤️❤️
❤️❤️❤️❤️
עשיתי את המילוי הזה בתוך רולדת בצק פריך
מושלם
נשמע טוב
Final gotta know the man behind this❤😂
سلام لطفا زیرنویس من خیلی اموزشهای شما را دوست دارم لطفا زیرنویس داشته باشید تا همه علاقمندان ب اموزشهای شما بتوانند استفاده کنند ولذت ببرند🙏🙏❤
👌👌👌🌹🌹🌹
Maybe the food coloring is water based and it made the chocolate dry
It doesn't look good. Does it taste good?
It tastes amazing! Highly recommended.
😀
kek tikuda
Ahhh shit I am getting diabetes 😭
Yo, didn't your Mom ever tell you: "If you can't say anything nice, don't say it at all"??
Thumbs down on your negative comment!🤨
What negative comment?
Way you talk you are david 😂
I’m so early lol
My baby left that in her diaper this morning (not the red lmao)
Wtf is wrong with u, that’s rude
It's called kunafa ..not Kataifi...
It is kadayif for english users
It makes me think in something made by a horse.
🙄
glad it's not just me
Yuck
Looks like ...
...cow poo when they've eaten fresh green grass!
With blood dripped on top
Great recipe I did it my way and it turned out great th-cam.com/video/6xS8IlPyZBg/w-d-xo.html
How many bars did this recipe make you?