A slightly different post: Dubai chocolate has experienced a real hype in recent months. Originally created by Fix Dessert Chocolatier in Dubai, it consists of a milk chocolate shell filled with pistachio cream and kadayif threads (angel hair), which give it a unique crunch.
This luxurious sweet combines the exotic taste of the Orient with fine, high-quality ingredients.
Ingredients for a bar of Dubai chocolate
- 150 g milk chocolate coating
- 100 g Kadayif (angel hair)
- 20 g butter
- 125 g sweetened pistachio cream
- 1 teaspoon sesame paste (tahini)
- 1 tablespoon chopped pistachios for sprinkling
preparation
- Prepare the chocolate coating:
- Finely chop the chocolate coating and melt half of it in a water bath over low heat.
- Pour the melted chocolate coating into a loaf pan (approx. 11 x 25 cm) lined with cling film and spread it so that the base and about 1.5 cm of the edge are covered.
- Place the mold in the refrigerator to allow the chocolate to set.
- Prepare the filling:
- Cut the kadayif into small pieces and fry it in a pan with the butter until golden brown.
- Mix the roasted kadayif with the pistachio cream and the sesame paste in a bowl until creamy and allow to cool.
- Filling chocolate:
- Pour the cooled filling into the prepared pan and smooth it out.
- Melt the remaining chocolate coating again and pour it over the filling so that the chocolate is completely coated.
- Sprinkle the chopped pistachios on top and let the chocolate set in the fridge.
- Serve:
- Turn the finished Dubai chocolate out of the mold and enjoy.
Tips:
- Pistachio cream: Make sure to use a sweetened pistachio cream with at least 45% pistachio content. 100% pistachio butter is not suitable due to its consistency and lack of sweetness. Oetker
- Kadayif: This fine dough thread, also called angel hair, is available in Turkish or oriental grocery stores. Oetker
- Storage: To preserve the aroma and consistency, store Dubai chocolate at a temperature between 15 and 18 degrees Celsius in a cool, dry place. Oetker
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