Dubai Chocolate Bar Recipe

by Sandra
Dubai Chocolate Bar Recipe

I’ve unraveled the secrets to making your own Dubai Chocolate Bar, an endeavor that promises not just a journey for your taste buds but a delightful adventure for your kitchen skills as well. From sourcing the finest Belgian chocolate to perfecting the crisp texture of knafeh down to the last detail, I’ll walk you through every step of this intricate yet immensely rewarding process.

How to make Dubai Chocolate Bar

A Dubai Chocolate Bar is a popular confectionery treat inspired by the luxurious and indulgent flavors associated with Dubai. It typically features a combination of rich chocolate, often with a layer of premium ingredients like nuts, dates, or other Middle Eastern flavors.

Ingredients:

  • For the Pistachio Cream Filling:
    • 1 cup shelled pistachios, unsalted and lightly toasted
    • 1/2 cup heavy cream
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • A pinch of salt
  • For the Knafeh Layer:
  • For the Chocolate Coating:
    • 8 ounces of quality Belgian dark chocolate, roughly chopped
    • 2 teaspoons coconut oil or vegetable shortening

Instructions:

  1. Prepare the Pistachio Cream Filling:
    • Begin by finely grinding the toasted pistachios in a food processor until they form a smooth paste. This may take several minutes and you may need to scrape down the sides of the bowl occasionally. Aim for a consistency similar to that of peanut butter.
    • In a small saucepan, combine the heavy cream, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture just begins to simmer, but do not boil.
    • Pour the warm cream mixture over the pistachio paste and add vanilla extract. Blend until well combined and smooth.
    • Transfer the pistachio cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until it has set, which may take several hours.
  2. Prepare the Knafeh Layer:
    • Preheat your oven to 350°F (175°C).
    • Toss the shredded phyllo dough with the melted butter and sugar in a bowl, ensuring that the strands are evenly coated.
    • Spread the mixture onto a baking sheet lined with parchment paper. Bake for about 10 to 15 minutes or until the kadayif is golden brown and crispy. Stir occasionally to ensure even browning. Once ready, remove it from the oven and let it cool.
  3. Prepare the Chocolate Coating:
    • Melt the chopped Belgian chocolate with coconut oil or vegetable shortening in a double boiler or in the microwave in 30-second bursts, stirring well between each burst to avoid overheating the chocolate.
    • Once the chocolate is silky and fully melted, remove it from the heat and let it cool slightly so it’s not too hot to handle.
  4. Assemble the Dubai Chocolate Bars:
    • Line a small tray or baking sheet with parchment paper.
    • Take a small amount of the pistachio cream and shape it into a small log or bar. Roll the bar in the crispy kadayif to coat it completely.
    • Using a fork, dip the pistachio and kadayif bar into the melted chocolate, ensuring it is fully coated.
    • Gently shake off any excess chocolate and place the bar onto the lined tray.
    • Repeat the process until all the pistachio cream is used up.
    • Refrigerate the chocolate-coated bars until the chocolate is set and firm, about 30 minutes.

Tips:

  • Be patient while grinding the pistachios; reaching the right consistency can take some time.
  • Use the best quality chocolate you can find, as this will significantly affect the taste of the final product.
  • If you can’t find shredded phyllo dough (kadayif), you may substitute it with finely chopped nuts or another similar crispy element.
  • Be gentle when coating the bars to maintain the delicate structure of the kadayif.
  • Remember to monitor the chocolate’s temperature when melting it; chocolate can seize or become grainy if overheated.

What to serve with

Serving a dessert as rich and intricate as a Dubai Chocolate Bar calls for accompaniments that will complement and balance its flavors without upstaging the chocolate bar itself.

Drinks:

  • Hot Beverages:
    • Turkish Coffee or Arabic Coffee: The strong flavors of these traditional coffees can complement the richness of the chocolate and cleanse the palate.
    • Mint Tea: A refreshing choice that pairs well with chocolate, serving to lighten the dessert’s richness.
    • Chai Latte: The spices in the chai can enhance the flavor profile of the chocolate bar.
  • Cold Beverages:
    • Iced Mint Tea: It provides a cool, refreshing contrast to the decadent chocolate.
    • Sparkling Water: Its clean and crisp taste is a great palate cleanser between bites.
    • Milk or Almond Milk: A classic pairing, cold milk can highlight the creamy chocolate flavor.

Desserts:

  • Light and Refreshing:
    • Fresh Berries: Strawberries, raspberries, or a mixed berry salad can add a tart contrast to the sweet and rich chocolate bar.
    • Citrus Sorbet: A lemon or orange sorbet will bring a refreshing acidity to the table, clearing the palate.
    • Mango Slices: The sweetness and slight tanginess of mango complement the pistachio and chocolate flavors.

Sweet and Savory Snacks:

  • Salted Nuts: A variety of salted nuts such as almonds or cashews can add a savory crunch.
  • Cheese Platter: Serve a well-curated cheese platter with cheeses like Brie, Camembert, or aged Gouda, which pair well with chocolate.
  • Dates: Particularly in Dubai, dates are often enjoyed with chocolates, offering a natural sweetness and chewy texture.

Ingredients Substitutes

Creating a Dubai Chocolate Bar involves selecting premium ingredients that complement one another, bringing out the rich, luxurious flavors for which such a treat is known. If some ingredients are hard to find, some substitutes can still be used to produce a delicious result.

1. High-Quality Dark Chocolate

Substitute: If high-quality dark chocolate is not available, you can mimic the deep flavor of dark chocolate by combining semi-sweet chocolate with a small amount of unsweetened cocoa powder. For example, replace each ounce of high-quality dark chocolate with one ounce of semi-sweet chocolate and half a teaspoon of cocoa powder.

2. Pistachios

Substitute: If pistachios are unavailable, almonds or cashews can be used. Both nuts have a mild flavor that pairs well with chocolate. Almonds will add a similar crunch and texture to pistachios.

3. Saffron

Substitute: Saffron is a unique spice, but if it’s out of reach, try a pinch of turmeric for color and a hint of flavor, although it won’t replicate the distinct saffron taste. Alternatively, cardamom can provide an appealing aroma and complexity to the chocolate bar without dominating other flavors.

4. Rose Petals or Rose Water

Substitute: If rose petals or rose water are unavailable, you can use orange blossom water which provides a similarly floral accent, though the flavor profile will shift slightly. Lavender is another floral substitute but use sparingly to avoid overpowering the chocolate.

5. Dates

Substitute: Dried figs or raisins can be a good replacement if dates are unavailable. They provide a similar texture and natural sweetness. Make sure they are finely chopped to distribute evenly in the mix.

6. Gold Leaf (for decoration)

Substitute: Edible gold leaf is primarily decorative. If unavailable, you can use silver leaf or simply omit this element. A dusting of edible shimmer powder can also provide a luxe effect suitable for a fancy dessert.

7. Cardamom

Substitute: Cinnamon or nutmeg can be used if you don’t have cardamom. These spices won’t replicate cardamom’s unique flavor but will complement the chocolate similarly by adding warmth and complexity.

8. Edible Silver

Substitute: Similar to gold leaf, edible silver is used for decoration. You can opt for white chocolate shavings or pearlescent food-grade dust for a decorative finish if it’s unavailable.

9. Camel Milk Powder

Substitute: Camel milk powder is unique in flavor and texture, but you can substitute it with full-fat cow milk powder or goat milk powder to retain the rich and creamy texture in recipes that demand it.

Final Thoughts

With these detailed instructions and practical tips, you’ll be well on your way to creating a deliciously authentic homemade Dubai Chocolate Bar that encapsulates the rich and exotic tastes of the Middle East. 

More Chocolate Recipes:

Dubai Chocolate Bar Recipe

Dubai Chocolate Bar

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 556 calories 32 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

 

  • For the Pistachio Cream Filling:
    • 1 cup shelled pistachios, unsalted and lightly toasted
    • 1/2 cup heavy cream
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • A pinch of salt
  • For the Knafeh Layer:
    • 1/2 cup shredded phyllo dough (kadayif)
    • 1/4 cup unsalted butter, melted
    • 2 tablespoons sugar
  • For the Chocolate Coating:
    • 8 ounces of quality Belgian dark chocolate, roughly chopped
    • 2 teaspoons coconut oil or vegetable shortening

 

Instructions

  • Prepare the Pistachio Cream Filling:
  • Begin by finely grinding the toasted pistachios in a food processor until they form a smooth paste. This may take several minutes and you may need to scrape down the sides of the bowl occasionally. Aim for a consistency similar to that of peanut butter.
  • In a small saucepan, combine the heavy cream, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture just begins to simmer, but do not boil.
  • Pour the warm cream mixture over the pistachio paste and add vanilla extract. Blend until well combined and smooth.
  • Transfer the pistachio cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until it has set, which may take several hours.
  • Prepare the Knafeh Layer:
  • Preheat your oven to 350°F (175°C).
  • Toss the shredded phyllo dough with the melted butter and sugar in a bowl, ensuring that the strands are evenly coated.
  • Spread the mixture onto a baking sheet lined with parchment paper. Bake for about 10 to 15 minutes or until the kadayif is golden brown and crispy. Stir occasionally to ensure even browning. Once ready, remove it from the oven and let it cool.
  • Prepare the Chocolate Coating:
  • Melt the chopped Belgian chocolate with coconut oil or vegetable shortening in a double boiler or in the microwave in 30-second bursts, stirring well between each burst to avoid overheating the chocolate.
  • Once the chocolate is silky and fully melted, remove it from the heat and let it cool slightly so it's not too hot to handle.
  • Assemble the Dubai C
  • Line a small tray or baking sheet with parchment paper.
  • Take a small amount of the pistachio cream and shape it into a small log or bar. Roll the bar in the crispy kadayif to coat it completely.
  • Using a fork, dip the pistachio and kadayif bar into the melted chocolate, ensuring it is fully coated.
  • Gently shake off any excess chocolate and place the bar onto the lined tray.
  • Repeat the process until all the pistachio cream is used up.
  • Refrigerate the chocolate-coated bars until the chocolate is set and firm, about 30 minutes.

 

 

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