Dubai Chocolate Recipe {3 Ingredients!}
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 180 g Milk chocolate
- 150 g Pistachio paste
- 60 g Kadayif pastry threads
Method
- Set aside 60g of the milk chocolate (this is for the bottom of your chocolate bar and you wonβt need it until later).
- Melt the rest of the chocolate in a small bowl set over a pan of simmering water or in the microwave and then, when completely melted, pour into the chocolate mould and use a spatula or spoon to make sure the bottom and sides of the chocolate mould is covered in an even layer of chocolate. Place in the fridge for 30 minutes until set.
- Stir the pistachio paste together with the kadayif pastry threads (you may need to microwave the pistachio paste for a few seconds first to make it easier to stir).
- Spoon the pistachio filling into the chocolate shell and level out the top before putting back in the fridge for 20 minutes.
- Melt the chocolate you set aside at the beginning then gently spread it over the top of the chilled pistachio mix, making sure it reaches the edges.
- Set in the fridge for 2 hours before cracking in half and tucking in.