If, like us, you are a slave to a viral trend – but also, too poor to involve yourself, then boy do we have the solution! Try making your own Dubai chocolate, recipe from Feel Good Foodie.
Prep time: 35 minutes (plus 40 minutes of freezing time)
Cooking time: 2 minutes
Makes: 2 bars
Ingredients
170g milk chocolate
28g unsalted butter
112g kataifi shredded dough
200g jar pistachio butter
30ml tahini
1. Absolute Melt
Melt 120g of milk chocolate in the microwave in 30 second intervals. Once melted, stir in the remaining 50g.
Pour half of the milk chocolate into your chosen container and spread around with a pastry brush (or a paint brush if you’re feeling especially artistic). Leave to cool at room temperature for 5 minutes and then place in the freezer for 20 minutes.
2. He’s a mean one, Mr Crinch
Whilst the chocolate sets in the freezer, melt 28g butter in a medium saucepan. Meanwhile, chop up 112g of kataifi dough and then add to the saucepan with the butter.
Cook for around 10 minutes or until it is brown and crispy.
Take the saucepan off the heat and stir in 200g pistachio butter and 30ml tahini. Leave this to cool for 10 minutes.
3. Bring back my mold (where she at!)
After 20 minutes, remove your chocolate mold from the freezer. Tip your pistachio mixture into the mold and spread out evenly.
Pour over the rest of your melted chocolate and spread evenly.
Place back in the freezer for a further 20 minutes.
Remove from the freezer and cut the chocolate into pieces.
Dink and sink!
Food for Thought
Lizzy says: “This is such a funny recipe to me – we had several problems in the course of making it, in that I used tupperware which I forgot to line so my chocolate got stuck and Kate used an ice cube tray… enough said. Anyway, I had to remake this (with shredded wheat) to get the display picture and it was like opening a door back into 2024, when dubai chocolate was expensive and pervasive. Anyway I had a lot of fun making this both times (I would highly recommend using shredded wheat) and I think it tasted much better than the dubai chocolate I have tried from big brands 9/10″
Kate says: “It has genuinely been about 2 years since we made this so I am trying very hard to reach the relevant room in my memory palace. One good piece of news is that I do now have a pastry brush, but the paintbrush most definitely let me get a super thin layer of chocolate like a French patisserie. I would certainly recommend making some Dubai chocolates at home, it is most certainly much cheaper than buying it outside and just as delicious (the pistachio cream is the expensive part). I cannot vouch for Lizzy’s anglicised version with shredded wheat, but I imagine it would also be good! Although this was nice I don’t think it’s worth the hype it’s gotten, and I haven’t returned to make it again 7/10“
9/10 Gasps
Leave a Reply