How to Make The Viral Dubai Chocolate Bar (Easy Recipe)
About this recipe
The Viral Dubai Chocolate Bar is a decadent treat that combines layers of rich chocolate, crunchy kataifi dough, and creamy pistachio paste. This recipe captures the essence of the viral sensation, making it easy to recreate at home.
With its luxurious appearance and satisfying crunch, this chocolate bar is perfect for impressing guests or indulging yourself. Plus, the step-by-step instructions ensure you'll achieve that perfect chocolate snap.
Ingredient notes
- Use good quality milk chocolate for the best flavor.
- Kataifi dough is a type of shredded phyllo dough, which adds a unique texture to the bar.
- Pistachio paste can be store-bought or homemade, depending on your preference.
Tips from Sweet Impact’s video
- Sprinkling edible gold glitter in the mold adds a glamorous touch to your chocolate bar.
- Make sure to refrigerate each layer until firm to ensure the layers hold together well.
- When toasting the kataifi dough, keep an eye on it to achieve a golden and crispy texture without burning.
Good to know
- How many servings does this recipe make?
- The recipe does not specify the number of servings.
- What type of chocolate should I use?
- Use good quality milk chocolate for the best flavor.
- Can I make my own pistachio paste?
- Yes, you can make your own pistachio paste by blanching pistachios and blending them until smooth.
- What is kataifi dough?
- Kataifi dough is a type of shredded phyllo dough that adds a crunchy texture to the chocolate bar.
No life story here — the video and the recipe are the whole point. All credit to Sweet Impact: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the Mold: Sprinkle edible gold glitter into your silicone chocolate mold for a glamorous base.
- 2
First Chocolate Layer: Melt 150g of milk chocolate and pour it into the mold. Spread it evenly with a brush and refrigerate until firm.
- 3
Toast the Kataifi: In a pan, toast 70g of kataifi dough in 20g of butter until golden and crispy.
- 4
Create the Filling: Mix the toasted kataifi with 100g of pistachio paste. Layer this crunchy mixture over the set chocolate in the mold.
- 5
Add Caramel: Gently add a layer of salted caramel (100g) over the pistachio filling. Refrigerate again until firm.
- 6
Seal the Bar: Melt the remaining 150g of chocolate and pour it over the top to seal all the layers. Refrigerate until fully set.
- 7
The Reveal: Carefully remove your masterpiece from the mold and enjoy the incredible crunch!
Heads up — we had to guess a little:
- The quantity of edible gold glitter is inferred as it is typically used in small amounts for decoration.
Credit where it’s due: this recipe was transcribed from Sweet Impact’s original video on YouTube. Follow them there — it’s their dish.
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