Make your own Dubai chocolate

Ingredients for 2 servings:

• 30 g white chocolate (for decorative patterns)
• 2 drops of food coloring, green, optional (for additional decoration
• 100 g dark chocolate or milk chocolate (depending on your preference)
• 15 g butter
• 50 g Kadayif dough strands (angel hair)
• 1 tsp tahini (for a slightly nutty note in the filling)
• 80 g pistachio cream, sweetened (for a creamy, sweet filling in the kadayif layer)
• 50 g pistachios, roasted and salted (for crunchiness and flavor contrast)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

very simple and tastes really great

This recipe will make approximately one large bar of chocolate (approx. 20 x 10 cm) or two smaller bars (approx. 10 x 10 cm each), depending on the thickness of the chocolate layers and the size of the mold. If you prefer thinner layers, this recipe could also make three smaller bars. Preparation: 1. Melt the white chocolate for the decoration: Gently melt the white chocolate in a double boiler (away from direct heat), stirring regularly (approx. 5 minutes). Sprinkle the white chocolate in thin threads over the bottom of a silicone chocolate mold to create a decorative pattern. Optional: Divide the white chocolate and color one section green to add additional patterns. Place the mold in the freezer for about 10 minutes, until the chocolate is solid. 2. Thin layer of dark or milk chocolate: Melt the dark or milk chocolate in a double boiler (approx. 5 minutes) until smooth. Pour a thin layer of it over the white chocolate pattern—this layer will later become the top of the bar. Return the mold to the freezer for about 10 minutes, until the layer is firm. 3. Toast the kadayif and prepare the filling: Melt the butter in a pan over medium heat. Add the kadayif dough strands and toast them, stirring constantly, until golden brown (about 10 minutes). Add the sweetened pistachio cream and tahini, and mix well until the filling is slightly sticky and moldable (about 2 minutes). 4. Spread the filling: Spread the kadayif mixture evenly over the hardened brown chocolate layer in the mold. Press it down lightly to ensure it adheres. Sprinkle the chopped, salted pistachios on top for crunch and a salty touch. This layer provides a flavor contrast to the sweet pistachio cream and chocolate. 5. Remaining chocolate as the base: Pour the remaining melted dark or milk chocolate evenly over the kadayif filling and smooth it with a spatula or the back of a spoon. This layer will form the “base” of the chocolate bar. 6. Chill and serve: Place the chocolate mold in the refrigerator for at least 3 hours until the chocolate solidifies. Carefully remove it from the mold by gently bending the silicone mold. Cut the chocolate into pieces and enjoy. Ingredients: 1. Clarify butter: Remove the whey (white foam) to obtain a clear fat that won’t burn easily and is better for toasting. 2. Kadayif dough strands: Also known as kunefe, available in Turkish or Arabic supermarkets. Alternatively, you can use vermicelli or thin strips of filo pastry. 3. Sugared pistachio cream: Available in delicatessens or oriental shops. Oriental versions often have a more intense flavor. 4. Chocolate: Dark chocolate (60-70% cocoa content) is more intense and bitter, while milk chocolate is sweeter and milder. White chocolate should have a high cocoa butter content to melt easily. 5. Tahini: Sesame paste, available in many larger supermarkets, drugstores, health food stores, and oriental grocery stores; alternatively, it is also available online. Stir well before use, as the oil will settle. Preparation tips: 1. Melt the chocolate properly: Use a heatproof bowl in a double boiler that does not touch the water to avoid overheating. 2. Create a decorative pattern: Use a spoon or piping bag to create fine, decorative threads with the white chocolate. 3. Toast the kadayif: Toast the dough threads over medium heat, stirring regularly to ensure they turn an even golden brown. Molding Tips: 1. Silicone chocolate mold: A flexible silicone mold makes it easier to remove the chocolate and preserves the decorative pattern. 2. As an alternative to silicone chocolate molds, you can use small baking pans, muffin tins, ice cube trays, or even baking dishes lined with parchment paper. Disposable aluminum molds and food wrappers are also suitable for easily removing the chocolate after it has set.