Looking to whisk your tastebuds away to warmer climes? Say hello to the Dubai chocolate bar – a decadent creation that captures the exotic charm of the Middle East in every bite. Whether you're crafting for a showcase or simply treating yourself, this bar is a fabulous fusion of crunch, creaminess and chocolate charm.
Chocolate shell
IngredientsBelcolade Selection Cacao-Trace milk chocolate | MethodTemper the chocolate and pour into chocolate bar moulds. Leave to crystallise for about 30 minutes. |
Chocolate bar filling
Ingredients50g Belcolade Selection Cacao-Trace white chocolate20g Belcolade Cacao-Trace cocoa butter 200g Kadayif 50g butter 150g pistachio praline 150g pure pistachio paste 40g roasted sesame paste 1g sea salt 40g roasted pistachio cubes | MethodBake the kadayif together with the butter in a pan until golden brown, leave to cool down. Temper the white chocolate and add the melted cocoa butter. Mix in the pistachio praline and pralirex, and mix with a spatula. Add all the other ingredients and mix well. |
Assembly
MethodFill up the moulded chocolate shells with the pistachio mix filling. Leave for about 30 minutes to crystallise. Close the chocolate bars with tempered chocolate. De-mould the chocolate bars and store them in the fridge at 16°C with a relative humidity below 60°C. |
Recipe courtesy of Belcolade
