The Dubai chocolate bar, a thick chocolate shell filled with crunchy, creamy pistachio, has taken over social media. Here's how to make it at home with professional ingredients.
What you need
300g couverture chocolate, such as Callebaut 811 Dark or Callebaut 823 Milk; 150g Valrhona Pistachio Praline; 60g Paillété Feuilletine, or toasted kataifi pastry if you have it; and a handful of chopped green peeled pistachios.
Method
Temper or carefully melt two thirds of the chocolate and coat a bar mould, then chill until set. Mix the pistachio praline with the feuilletine and chopped pistachios, and spread it into the shells. Seal with the remaining chocolate, chill until firm, then unmould.
Tip
For a richer bar, use Valrhona Guanaja 70% for the shell, or Valrhona Dulcey for a caramel twist.
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