PistachiosTo be toasted and processed into paste~1 cupest.
Kadayif (shredded phyllo/angel hair pastry)Tossed in butter and roasted until crispy~1½ cupsest.
ButterMelted, for coating kadayif~4 tbspest.
Fleur de sel~¼ tspest.
Neutral oilUsed to help form the pistachio spread~1 tbspest.
White chocolateMelted, mixed into pistachio paste~6 ozest.
Almond extractSecret flavor ingredient~½ tspest.
Tempered milk chocolateFor the chocolate shell~12 ozest.
Tempered cocoa butter (optionally mixed with dark chocolate, colored red)Sprayed into molds for a mirror-like colored finish~2 ozest.
Steps
1
Lightly toast the pistachios, let them cool, then blend into a smooth paste, being careful not to let it overheat. If it gets too warm, chill in the fridge or freezer for 10 minutes before continuing to blend.
2
Separate the kadayif strands, toss with melted butter, and roast in the oven for about 15 minutes until crisp. Let cool.
3
Process the pistachio paste together with a pinch of fleur de sel, a bit of oil, melted white chocolate, and almond extract until smooth to create the pistachio spread.
4
Fold the roasted, cooled kadayif into the pistachio spread to complete the crunchy pistachio filling.
5
Using a spray gun, apply a thin layer of tempered cocoa butter (optionally mixed with chocolate and colored) onto the inside of the chocolate molds to create a vibrant, mirror-like finish.
6
Pour tempered milk chocolate into the molds, filling to the top, and tap on the counter to release air bubbles.
7
Let stand for about 3 minutes, then invert the mold to drain excess chocolate. Scrape off the excess, let it rest upside down until set, then scrape again to form a thin, even shell.
8
Fill the chocolate shells with the crunchy pistachio filling.
9
Pour a final layer of tempered milk chocolate over the top to seal, scrape off excess, chill until set, then unmold to complete the Dubai chocolate bars.
PrimedTableBETA
