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Brimming with opulence and pistachio cream, Dubai’s candy bars have taken social media by storm, with extravagant recipes appearing on feeds around the world. Crunchy, nutty and sometimes even decorated with edible gold leafthese gourmet bars generally feature a dark or milk chocolate shell filled with pistachio cream, crispy kataifi (finely grated phyllo dough) and tahini. The result is a decadently rich chocolate bar that’s gone viral for good reason: it’s both luxurious and uniquely delicious.

Originally manufactured by Fix Chocolatier Dessert in DubaiThese bars are only available for local delivery. It’s no wonder that recipes for recreating them at home are growing in popularity. Recipe developer Katie Rosenhouse tells us: “I discovered these bars for the first time a few months ago and I was immediately won over by them. The ingredients to make them can be a little expensive and hard to find, so I wanted to create a recipe that was easy to make at home. “. And that’s what she did: Not only does this recipe require a relatively minimal ingredient list, but it’s simple, so even novice chefs can easily make these bars.

Learn more: 25 Chocolate Brands, Ranked From Worst To Best

Gather the Ingredients for Decadent Dubai Chocolate Bars at Home

You can get creative by making Dubai chocolate bars. The first step is to choose your chocolate. Rosenhouse opted for dark chocolate, but feel free to use milk, bittersweet, or even white chocolate for the outer layer. The filling is a combination of kataifi (grated phyllo dough) and pistachio cream. Your local supermarket may or may not carry kataifi, but luckily you can order versions of them too like this one online for fast delivery. The same goes for pistachio cream: you might find it at the supermarket (although it can cost a pretty penny), but a recipe for a homemade version using whole milk, butter, sugar, white chocolate, shelled pistachios and kosher salt is a good idea. easy alternative. Adding a drop or two of green food coloring is optional, but it can give your pistachio cream that signature vibrant hue. The kataifi is grilled in butter until golden and crispy before being tossed with pistachio cream, salt and tahini for extra nutty richness. Do not hesitate to increase the quantity of pistachio cream and/or tahini according to your tastes, and for an even more gooey result.

Bar decor is where you can add your personal touch. Whether you drizzle the unmolded bars with white or dark chocolate, green candy melts, or add a sprinkle of chopped pistachios, flaky sea salt, or gold leaf, opulence is the goal.

Step 1: Prepare the pistachio cream

Make the pistachio cream: In a small saucepan, heat 2 tablespoons milk, butter, sugar and white chocolate over medium heat, whisking until smooth.

Step 2: Process the pistachios

In a blender or small food processor, pulse the pistachios until finely ground.

Step 3: Add Milk

Add the remaining 2 tablespoons of milk and mix.

Step 4: Add the white chocolate mixture

To the pistachios in the food processor, add the white chocolate mixture, salt and green food coloring, if desired. Blend until smooth, scraping as needed, then set aside.

Step 5: Prepare the Chocolate Bars

Prepare the chocolate bars: In a large skillet, melt 3 tablespoons of butter over medium heat.

Step 6: Add the Kataifi

Add the kataifi and cook, stirring, until toasted and golden.

Step 7: Transfer to a Bowl

Transfer the grilled kataifi to a large bowl and set aside.

Step 8: Melt the Chocolate

In the microwave or in a bain-marie, melt ⅔ of the dark chocolate, stirring occasionally.

Step 9: Stir Until Melted

Remove from heat and stir until completely melted.

Step 10: Fill the molds

Fill the chocolate molds with melted chocolate. (This recipe makes four large bars, so you may or may not need to work in batches depending on the size of your molds.)

Step 11: Remove Excess Chocolate

Lift the mold upside down over the bowl of melted chocolate to let the excess drip off. Clean the sides with an offset spatula or spoon.

Step 12: Freeze

Freeze until firm.

Step 13: Mix the Filling

Add the pistachio cream, tahini and salt to the bowl with the kataifi. Stir gently to combine.

Step 14: Fill with Kataifi Mixture

Press to fill refrigerated chocolate bar molds with kataifi mixture, leaving ⅛ inch space at the top.

Step 15: Top with Chocolate

Top with additional melted chocolate to coat.

Step 16: Freeze Until Firm

Freeze until very firm, at least 20 minutes.

Step 17: Unmold the bars

Remove the bars from the molds, garnish as desired with gold leaf, a drizzle of chocolate, chopped pistachios or flaky salt and serve.

Decadent Dubai Chocolate Bar Recipe at Home

What are some tips for making perfect Dubai chocolate bars?

There’s a reason these bars cost so much, and it’s not just the cost of the ingredients involved in making these extravagant confections. The process of making Dubai chocolate bars is somewhat complex and involves many steps. So there are certain precautions you should take to ensure that your hard work does not go to waste. The first thing you’ll need to make Dubai chocolate bars is a deep mold, providing plenty of room for the rich filling and solid chocolate coating. When melting chocolate for the exterior, tempering the chocolate is key.

Tempering is a process in which chocolate is melted then cooled and stirred so that it has the proper snap and shine when set. An easy way to temper is to melt the chocolate only ⅔ of the way deep, then remove it from the heat and stir to melt the rest. It’s also essential to let the first layer of chocolate completely set in the molds before adding the filling so everything stays in place (and your coating intact). After applying the final layer of chocolate, freeze the bars until completely firm to ensure easy unmolding. If the filling is not set, your bars may crack or break when you try to unmold them.

Can I make Dubai chocolate bars even if I don’t have chocolate molds?

While it’s pretty easy to order chocolate molds online, we get it: You’re already spending some pretty expensive ingredients on these bars, so the mold might seem like too much. If you plan to make these bars often (which we think you will), it might be worth investing in reliable chocolate molds.

If you don’t want to buy molds, the good news is that you can still make these chocolate bars, but they just won’t look as pretty. To do this, spread your first layer of chocolate in a 9 x 13 inch baking dish lined with parchment paper, lined muffin tins, mini muffin tins, candy molds, silicone ice cube trays or even plastic food storage containers. Fill and garnish as directed, then freeze until firm before unmolding. If using a baking dish or other large container, let the chocolate soften slightly at room temperature, then use a sharp knife dipped in hot water (and wiped dry) to cut it into bars or squares.

Read the original article on Tasting Table.