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Recipes

Dubai chocolate

Dubai Chocolate

Dark chocolate shells filled with pistachio, tahini and crisp kadayif pastry

This viral Dubai chocolate is all about contrast: glossy chocolate on the outside, a gooey, nutty centre and crisp toasted pastry for texture. Surprisingly simple to make, but with a finish that looks and tastes premium.

Makes

10–12 chocolates (depending on mould size)

Preparation time

30 minutes

Setting time

20–30 minutes (chilled)

Ingredients

Method

  1. Melt the chocolate

    Break the chocolate into pieces and melt gently in a heatproof bowl set over a pan of simmering water, or in a microwave in short bursts. Stir until smooth and glossy.

  2. Prepare the kadayif

    Roughly tear or shred the kadayif pastry. Toast it in a dry frying pan over medium heat, stirring constantly, until lightly golden and crisp. This happens quickly, so keep a close eye on it. Remove from the heat and allow to cool slightly.

  3. Make the filling

    In a bowl, mix the pistachio paste and tahini using a 2:1 ratio (double pistachio to tahini). Add the toasted kadayif and stir gently until evenly coated. Leave to cool so the mixture firms up slightly.

  4. Line the moulds

    Using a silicone chocolate mould, spoon a thin layer of melted chocolate into each mould, spreading it up the sides to create a shell. Don’t grease the mould.
    Chill for 10 minutes until just set.

  5. Fill

    Spoon the pistachio and kadayif mixture into each chocolate shell, pressing gently to flatten the top. Leave a small gap around the edges so the final chocolate layer can seal properly.

  6. Seal with chocolate

    Pour over the remaining melted chocolate to completely cover the filling, smoothing the surface and ensuring there are no gaps or crevices.

  7. Chill and unmould

    Return to the fridge for 5–10 minutes, or until fully set. Carefully peel away the mould to reveal glossy, finished chocolates.

Chef’s tip

Pistachio paste can be swapped for peanut butter or almond butter if needed. Keep the kadayif lightly golden – once it colours, it can burn quickly.

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