Dubai Chocolate -

Dubai Chocolate

This homemade Dubai chocolate bar recipe is more authentic than the store-bought version and it's absolutely delicious! The perfect healthy Dubai chocolate bar from scratch, there is zero refined sugar in this recipe. Enthusiastically kid-approved and guilt-free, This Dubai chocolate candy will quickly become a favorite dessert.

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Prep Time: 15

Cook Time: 10

Assembling Time: 35

Total Time: 1

Servings: Bars

Calories: 251kcal

Equipment

1 Dubai Chocolate Bar Mold
1 Ninja Express Chop or another chopper, blender or food processor

Ingredients

Chocolate

104 g unsweetened baker's chocolate
14 g butter
90 g honey raw

Pistachio Filling

28 g butter
16 g kuru kadayif
100 g pistachios raw, ground fine
45 g butter melted
14 g tahini
34 g honey raw

Metric - US Customary

Instructions

Melt Chocolate

Place baker's chocolate and butter in a double boiler and heat on low, stirring occasionally, until fully melted. Remove from heat and allow to cool for 5 minutes.
Once chocolate has cooled a bit, add in the honey and mix thoroughly until fully combined.

Make Pistachio Filling

Add 28 grams of butter and kuru kadayif to a small frying pan and heat over medium heat for 5-8 minutes until golden. Remove from heat onto a paper towel-lined plate to soak up excess butter.
Set aside to cool while mixing other ingredients.
Add all ingredients except fried kuru kadayif to a medium-size bowl. Mix with a spoon until fully combined.
Add in kuru kadayif and mix until evenly distributed.

Assemble Dubai Chocolate Bars

Place Dubai chocolate bar mold on a baking sheet or tray to keep it flat and stable.
Sprinkle some chopped or ground pistachio nuts in the bottoms of the molds for decoration.
Spoon chocolate into each mold, using the back of the spoon to gently spread the chocolate up the sides of the molds to create a shell.
Be careful to leave plenty of room for the filling. You should only use as much chocolate as you need to coat the bottoms and sides. You will need the remaining chocolate for covering the pistachio filling later.
Once all molds have been coated in chocolate, place in the freezer for 10 minutes to harden.
While chocolate is chilling, divide the pistachio mixture into six equal parts.
* See note.
Once chocolate has firmed up (it does not have to be fully hardened), remove from freezer and place each portion of pistachio filling into a candy bar mold, pressing it into all the corners and sides so that it evenly filles the mold.
Smooth out and flatten the top of the filling the best you can.
Use the remaining chocolate to spread over the flat surfaces of the pistachio filling, making sure to spread the chocolate all the way to the edges of the hardened chocolate sides so that the filling will be sealed inside the chocolate shell once hardened.
* See note.
Place Dubai chocolate bars back in the freezer for 30 minutes or in the fridge for one hour until chocolate has fully hardened.
Once chocolate has fully hardened, remove from molds and store in an airtight container in the fridge for up to one month.
To give as a gift, wrap neatly in foil and store in the fridge.

Notes

It is easiest to work with the filling if you wear rubber gloves. This will prevent the filling from sticking to your hands.
To make the finished bottoms of your Dubai chocolate flat and smooth, after spreading the finishing layer of chocolate on, cover with parchment paper. Use your hands to smooth the chocolate into an even surface. Then place a baking sheet on top and invert the Dubai chocolate bars with the molds onto the new baking sheet so they chill with pressure on the flat bottoms.

Nutrition

NaturallySweetenedKids.com