Dubai Chocolate and temper

Crafting Dubai chocolate is an exhilarating adventure that brings the entire family together in a delightful and sweet experience!

Ingredients for one bar measuring 10 inches by 4 inches

Roasting the Kataifi pastry:

Chop 60 grams of kataifi pastry.
Place 30 grams of unsalted butter in a pan. Melt the butter over low heat, then add the kataifi pastry. Stir continuously until the pastry turns golden and is nicely roasted. Kataifi can burn easily, so make sure to stir it constantly.

Melting your Chocolate:

Chop the chocolate into small pieces and place it in a microwave-safe bowl. Warm the chocolate in 30-second pulses, stirring in between, until fully melted. Be cautious not to overheat the chocolate, as it can burn.

Chocolate tempering, seeding method:

Melt about 150g of the chocolate and set aside 50g for seeding. Heat the melted chocolate to 45°C, then add a small amount of the unmelted chocolate and stir constantly. Once it’s fully melted, add a bit more and keep stirring until the temperature drops to 30°C. Your chocolate is now tempered and ready to use.

If you prefer to avoid using butter, you can roast the kataifi in the oven. Spread it on a baking tray, set the oven to 180°C, and place the tray inside. Check and stir the pastry every few minutes until it turns golden.

Before mixing the roasted kataifi with other ingredients, let it cool down to below 30°C.

Preparing our chocolate shell is the mould:

Pour the tempered chocolate into the mould and spread it evenly. To avoid a shell that’s too thick, let the excess chocolate drip out.

Ganache preparation:

In one bowl, add the roasted kataifi pastry, pistachio paste, tahini, double cream, and melted white chocolate. Using a tablespoon or spatula, stir until everything is well combined into a smooth, homogeneous mixture.
Before pouring it into the chocolate shell in the mould, make sure the mixture has cooled to below 30°C.
Pour the ganache into the chocolate shell mould and gently spread it evenly throughout.

Sealing the mould:

Let the ganache you spread in the mould set for at least 4 hours. Please don’t skip this step—if the ganache is too runny, it will be impossible to seal the mould.

Once the ganache is set, temper another 100 grams of chocolate the same way you did at the start. When the chocolate is tempered, pour it onto one side of the mould. It’s best to hold the mould at an angle to let the chocolate flow and fully cover the ganache. If needed, help spread the chocolate using a spatula or tablespoon. Make sure everything is covered.

Let it set for about 45 minutes.

Once the covering chocolate has set, carefully remove your Dubai chocolate bar from the mould.

Storage:

Keep your Dubai chocolate bar at room temperature or in a sealed container in the refrigerator. For the best experience, take it out about 30 minutes before eating.