Dubai Chocolate Bar
It's the viral Dubai Chocolate Bar that everyone wants to try! This is master chocolatier Mark Tilling's version and it tastes divine!
Ingredients
- 10g coconut oil
- 200g shredded kataifi phyllo dough (or shredded wheat)
- 3g vanilla bean powder
- 25g candied orange, diced
- 1 orange zest
- 6g Salt
- 60g tahini paste
- 180g pistachio paste
- 100g white chocolate
- 400g tempered milk chocolate, to line molds
Method
- Preheat the oven to 160°c and bake the shredded kataifi with the coconut oil until golden brown leave to cool. If using shredded wheat, skip this step.
- Pre-line a deep chocolate bar mold with tempered milk chocolate. Tap out the excess chocolate to that just the outer shell is coated and leave to cool.
- Set aside a small amount of the remaining tempered milk chocolate and with what’s left mix in the pistachio and tahini pastes.
- Mix in the salt, candied orange, orange zest and vanilla.
- Mix in the kataifi dough or shredded wheat to form a thick paste.
- Fill the mix into a mould leaving 3mm from the top. Then leave to semi set.
- Seal the top with the small amount of tempered chocolate that had been set aside.
Ingredients
- 10g coconut oil
- 200g shredded kataifi phyllo dough (or shredded wheat)
- 3g vanilla bean powder
- 25g candied orange, diced
- 1 orange zest
- 6g Salt
- 60g tahini paste
- 180g pistachio paste
- 100g white chocolate
- 400g tempered milk chocolate, to line molds
Method
- Preheat the oven to 160°c and bake the shredded kataifi with the coconut oil until golden brown leave to cool. If using shredded wheat, skip this step.
- Pre-line a deep chocolate bar mold with tempered milk chocolate. Tap out the excess chocolate to that just the outer shell is coated and leave to cool.
- Set aside a small amount of the remaining tempered milk chocolate and with what’s left mix in the pistachio and tahini pastes.
- Mix in the salt, candied orange, orange zest and vanilla.
- Mix in the kataifi dough or shredded wheat to form a thick paste.
- Fill the mix into a mould leaving 3mm from the top. Then leave to semi set.
- Seal the top with the small amount of tempered chocolate that had been set aside.
