Dubai Chocolate

Dubai Chocolate is tasty, crunchy and delicious, especially if you like pistachio. Is very easy to make follow these very simple instructions.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

• 160g Spreadable Pistachio Cream – purchased from Amazon
• 100g Fresh Kadayif Shredded Fillo Dough Pastry – purchased from Amazon, or your world food aisle in the supermarkets (Please do not use shredded wheat)
• 50g Butter
• 25g Med Cuisine 100% Organic Tahini (Wholesome Roasted Sesame Sauce Using 100% Organic Humera Sesame Seeds) purchased from Amazon, or your world food aisle in the supermarkets
• 250g Melt and Pour – choice of flavour I have used Milk, Dark, also some White to colour
• 5g Sugar and Crumbs Just Flavour – Pistachio

Chocolate Moulds of your choice

Large frying pan or wok, do not use anything smaller

Method

Prepare chocolate moulds, polish your mould with a clean microfibre cloth if you need to.

Melt the chocolate in a microwave safe bowl until melted add in 5g Just Flavour, more if desired. stir in.

Pour into your moulds, take away the excess, turn upside down to set.

Your Mix

• Melt butter in a large frying pan, till melted, do not let it burn.
• Break up, add fresh Kadayif, and stir in with the butter, until it goes crispy, do NOT leave it, always stir.
• Once the Kadayif is crunchy, move away from the heat, add 250g Spreadable Pistachio Cream, and 25g of Tahini, and stir in until incorporated, you can add back to the heat to soften. Once mixed fully pull away from the heat.

Now check if your chocolate has set in the moulds, if so leave in the moulds.

Now add your mix, it must be cool enough not to melt the chocolate, nor cold either.

Reheat your chocolate, also adding any excess you have from your set moulds to the mix. Once melted pour over your filled moulds, leave to set.

Remove from moulds when set, trim any excess chocolate. They are now ready for you to leave as they are if colourful or dust with wonderdust if plain.

If you wish to make them colourful, use white chocolate, melt and divide, then colour, fill piping bag one at a time, cut the tip of your piping bag, holding the bag upwards with filled chocolate, snip a small tip off then quickly squiggle all over the chocolate moulds, doing one colour at a time. Do not fill all bags first as they will harden, before you get chance to use them.

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