How to make the viral Dubai chocolate bar
@extratoom Let’s make the viral Dubai chocolate the right way ! Using the tempered chocolate method #dubai #dubaichocolate #viraldubai #dubaichocolatebar #chocolate #artchocolate #chocolatebar #bombom #pastrychef #viralfood #trendingforyou #trendingfood ♬ original sound – Extra_Toom
Viral Dubai chocolate bar
Ingredients
Rose syrup
- 200 ml Water
- 100 grams Caster sugar
- 2 tsps Rose water
Dubai chocolate filling
- 100 grams Toasted pistachio
- 200 grams Shredded katayfi
- 3 Tbsp Ghee
- 100 grams Rose syrup
- 600 grams Pistachio butter
- 30 grams Tahini
- 1 tsp Sea salt
Chocolate
- 600 grams 54% Callebaut chocolate
- 1 Melted yellow coco butter
- 1 Melted green coco butter
Instructions
Rose syrup
- Add all the ingredients together and bring it to boil. Once boiled set aside and allow it to cool down. Can be left in the fridge for up to 2 weeks.
Dubai chocolate filling
- Start by toasting the pistachios in a pan for few minutes then blend until smooth. Place in a bowl and set on the side.
- In the same pan add few tbsps of ghee. Whilst melting start by chopping the ketayfi dough until you achieve a coarse texture. Add the katayfi in the pan and cook until golden and crispy. Add the the rose water syrup and cook for another few minutes.
- Add the katayfi mix in a bowl with the blended roast pistachios and allow them to cool down for 15 minutes before adding in the remaining ingredients. Massage everything together until everything is well incorporated.
Tempered CHOCOLATE
- Sart by brushing your coloured coco butter in your desired mould. Once you finished brushing the colours allow it to set for 5 minutes. In the meantime start by adding 400g of dark chocolate in a bowl and gently microwave it until it reaches 50C. Once it reaches that temperature add 200g of non melted chocolate into the melted chocolate bowl and mixi until all chocolate has melted and reached a temperature between 31-32C. Pour the chocolate in the mould, then tap it few times on your work surface to allow any air bubbles to escape, then flip it over and pour in the chocolate on a silicone baking mat,(doing so will allow you to easly scrape your chocolate later on). Make sure to continuously tap the mold while pouring the chocolate to remove any access. Flip the mold back and scrap the top using a dough scraper or a chocolate scraper if you have one. Leave the chocolate shells to crystaliz it will take between 30 minutes to 1hr.
- Fill in the inside with the pistachio katayfi mixture making sure to leave 1/2 to 1 mm for the tempered melted chocolate. Once chocolate is crystallized, warm the top slightly using a heat gun or even a hair drier , and close the mold with tempered chocolate. Tap the mould from the side to remove any hidden air bubble then scrap the top again. Allow the chocolate to crystallise for 1 to 2 hours.
- Give the mold a gentle twist, thenflip the mold over to release the chocolate bars. A good indication that your chocolate has been tempered correctly is;1- you should be able to let the chocolate set in a room temperature. When breaking the chocolate bar you should be able to hear a snap sound.