The Dubai Chocolate Bar has taken the confectionery world by storm, captivating dessert enthusiasts with its luxurious combination of textures and flavors. This delectable treat features a rich milk chocolate shell encasing a luscious filling of pistachio cream and crispy kataifi pastry. By incorporating premium ingredients like Callebaut 823 milk chocolate and Valrhona's 42% pistachio praline, you can recreate this indulgent dessert at home, achieving a gourmet experience that rivals the original.
Originating from Fix Dessert Chocolatier in Dubai, the "Can't Get Knafeh of It" chocolate bar quickly gained viral fame on social media platforms like TikTok and Instagram. Its eye-catching appearance and the harmonious blend of creamy pistachio and crunchy kataifi have made it a sought-after delicacy worldwide.
To replicate the signature smooth and glossy exterior of the Dubai Chocolate Bar, Callebaut's Recipe N° 823 milk chocolate is an excellent choice. Renowned for its deep, warm color and balanced flavor profile featuring sweet, caramelly notes, this Belgian chocolate offers exceptional workability and a full-bodied taste. Its all-round fluidity makes it ideal for molding and enrobing confections.
The heart of the Dubai Chocolate Bar lies in its sumptuous filling. Valrhona's 42% pistachio praline stands out with its vibrant color and generous pistachio notes, providing an intense nutty flavor that enhances the overall taste experience. This praline's smooth texture ensures a creamy consistency, making it perfect for blending with other ingredients to achieve the desired filling.
Kataifi, or shredded phyllo dough, adds a delightful crunch to the filling, contrasting beautifully with the creamy pistachio praline. To prepare, chop the kataifi into small pieces and toast them with unsalted butter until golden brown and crispy. Once cooled, mix the toasted kataifi with the pistachio praline to create a filling that offers both texture and flavor.
Prepare the Chocolate Shell: Melt Callebaut 823 milk chocolate and pour it into silicone chocolate molds, ensuring all sides are evenly coated. Place the molds in the refrigerator to set.
Create the Filling: Combine Valrhona's pistachio praline with the toasted kataifi, mixing until well incorporated.
Fill the Molds: Once the chocolate shells have set, spoon the pistachio-kataifi mixture into each mold, leaving a small gap at the top.
Seal the Bars: Cover the filling with an additional layer of melted milk chocolate, ensuring the filling is completely enclosed.
Set and Unmold: Return the molds to the refrigerator until the chocolate has fully set. Carefully remove the bars from the molds and enjoy your homemade Dubai Chocolate Bars.
By selecting high-quality ingredients like Callebaut 823 milk chocolate and Valrhona's 42% pistachio praline, you can recreate the luxurious Dubai Chocolate Bar in your own kitchen. This indulgent treat is sure to impress with its rich flavors and delightful textures.
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