Dubai chocolate (in bar form)
Tags:
alcohol-free
vegetarian
Description
It is currently - in the truest sense of the word - on everyone's lips: Dubai chocolate. The hype was triggered in the emirate of the same name and this chocolate impresses with its special combination of melt-in-the-mouth chocolate, crispy dough threads and full-bodied pistachio flavour. As the original is very expensive and not that easy to get hold of, today we will show you how you can easily make your own version of this popular chocolate. Have fun doing it!
Translated with DeepL.com (free version)
Ingredients for
For the filling
100
g
Kadayif pastry
30
g
butter
100
g
couverture, white
20
g
Kokosöl
100
g
pistachio puree
25
g
pistachios, chopped
10
g
sesame
1
Pinch(es)
salt
For the chocolate coating
75
g
couverture, dark
150
g
couverture, whole milk
15
g
cocoa butter
15
g
pistachios, chopped
Preparation
Prepare the Dubai chocolate
1
Melt the white chocolate coating together with the coconut oil over a bain-marie.
2
Meanwhile, cut the Kadayif dough threads into short pieces and fry them in a pan with the butter until golden brown and crispy.
3
Place the kadayif dough threads in a bowl and leave to cool slightly. Then mix evenly with the remaining ingredients for the filling.
4
Pour 60 g of the filling into each cavity of the muesli bar tin and smooth it out a little. Then place the mat in the freezer for at least 30 minutes or leave to cool thoroughly in the fridge.
5
Meanwhile, melt the dark couverture for the chocolate coating together with the milk couverture and cocoa butter over a bain-marie and then stir into a homogeneous mass.
6
Take the bar filling out of the freezer and turn it out of the mould. Then clean the mould thoroughly.
7
Now cut off approx. 5mm from ONE long and ONE short side of each of the six pistachio bars (filling) so that each pistachio bar is slightly smaller than a cavity in the muesli bar mould.
8
Now pour 40 g of the chocolate coating mixture (dark chocolate with cocoa butter) into each empty cavity of the muesli bar mould and then press one of the pistachio bars into each cavity so that the liquid chocolate presses past the edges and over the bar.
9
Smooth each bar with the over-swollen chocolate coating and seal the individual bars.
10
Allow the bars to cool thoroughly in the fridge and then press them out of the moulds. Finally, decorate each bar with a few chopped pistachios.
Ingredients for
For the filling
100
g
Kadayif pastry
30
g
butter
100
g
couverture, white
20
g
Kokosöl
100
g
pistachio puree
25
g
pistachios, chopped
10
g
sesame
1
Pinch(es)
salt
For the chocolate coating
75
g
couverture, dark
150
g
couverture, whole milk
15
g
cocoa butter
15
g
pistachios, chopped
