Recipe details
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Dubai Chocolate
1h 20min
24 servings
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These luxurious Dubai-inspired chocolates feature a smooth milk chocolate shell filled with rich pistachio paste and sweet kunefe pastry bits. Infused with Middle Eastern flavors like cardamom, rose water, and saffron, then decorated with gold dust and crushed pistachios, they're an elegant treat that captures Dubai's opulence in bite-sized form.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
9 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Nuts
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare Chocolate Molds
Clean chocolate molds thoroughly and dry completely.
Melt the Chocolate
Chop 12 oz of milk chocolate into small pieces and melt in a heatproof bowl over simmering water.
Add Coconut Oil
Stir coconut oil into the melted chocolate until smooth.
Create Chocolate Shells
Fill each mold cavity with melted chocolate, then turn upside down to let excess chocolate drain out, leaving a thin shell.
Chill Shells
Place molds in refrigerator for 10 minutes to set.
Make Sugar Syrup
Combine sugar and water in a small saucepan and bring to a boil, stirring until sugar dissolves.
Flavor the Syrup
Remove syrup from heat and add orange blossom water and rose water.
Prepare Kunefe
Chop kunefe pastry into small pieces.
Toast Kunefe
Melt butter in a skillet over medium heat and add kunefe pieces, toasting until golden.
Soak Kunefe
Pour half the syrup over the toasted kunefe and stir to coat. Let cool.
Make Pistachio Paste
Grind pistachios in a food processor until they form a paste.
Add Flavors to Pistachio Paste
Add honey, cardamom, remaining butter, remaining syrup, and salt to the pistachio paste and process until smooth.
Combine Filling Ingredients
Gently fold the soaked kunefe pieces into the pistachio paste.
Fill Chocolate Shells
Remove chocolate shells from refrigerator and fill each with the pistachio-kunefe mixture, leaving space at the top.
Seal the Chocolates
Melt remaining chocolate and spread over the filled shells to seal.
Chill to Set
Refrigerate the chocolates for 3 hours to set completely.
Remove from Molds
Gently tap molds on counter and carefully remove chocolates.
Chop Remaining Pistachios
Finely chop the remaining pistachios.
Decorate
Dust chocolates with edible gold powder and sprinkle with chopped pistachios.
Serve
Serve at room temperature for the best flavor and texture.
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