Make Dubai's Most Luxurious Chocolate Bar at Home
Video Overview & Insights
I made a step-by-step video, so you can make Dubai's most Luxurious chocolate bar at home. Then you can decide for yourself if the bar is worth the hype.
Thanks
Start with the decoration! Mold at room temperature!
Start by tempering the colored cocoa butter. If you don´t know how, watch my video about how to temper them.
Can I use a regular plastic instead of plastic sheet? Because it’s hard to find them in my country.
It is up to you with which color you start. Remember to let the first color crystallize (just until set) at room temperature, before using the second color.
To get the best result, let the colors crystallize overnight at 16-18C (60.8-64.4F) I only crystallized them for 20 minutes before starting to make the chocolate shell. Long and slow crystallization gives more shine.
when you are done filming, do you sell your candy someplace? Or do you just put in a good movie and eat your candy? Great Job by the way
Making the shell! Molds at room temperature!
I tempered about 1 kg of milk chocolate because the bars were quite big.
Pyh ha fik helt sved på panden 😅 så smukt et resultat 👏
Pour the tempered chocolate into the molds, all the way to the edge. Remove air bubbles by tapping with a scraper. Then pour out the chocolate, while tapping. When the dripping stops, scrape. Let the chocolate set to the touch. You can use a fridge or leave them at room temperature.
Make the filling!
If you came out with a book with all your tips, tricks and recipes I would buy it.
I made 5 bars. 3 bars 200 g /7 ounces and 2 bars 460 g/ 16.22 ounces)
450 g Kataifi before baking weighs about 300 g after baking.
Amazing job as always ,I hope I'll be professional like you one day ,
Just a note if I may , it's kunafa because kataief is another dessert ❤
Spread the Kataifi onto baking trays and bake at 200C /392 F) 10 minutes at a time. Turn and spread until evenly baked. Takes about 30 minutes.
Cool to 30 C/86F.
Wow love❤you
250 g 8.8 oz/ W2 white chocolate, 350 g /12.34 oz pistachio praline 60%, 115 g/4.05 oz Tahin (amount is up to your taste)
Green fat-soluble food color, if you absolutely must! My pistachio pure was not so green, because it was roasted. You can also use pure pistachio paste. Melt the chocolate and mix with the other ingredients. I also like to add a pinch of sea salt. Use at 29-30C/84.2-86F. Fill into the chocolate shells.
Markus, why can't we just pour a thin layer of chocolate on top of kadaifi layer like we do with regular bonbons?
Let set in the fridge. Good idea to cover. When set leave at room temperature for 1 hour. Then close with tempered milk chocolate.
Cool for 1 hour (covered) in the fridge. Enjoy cold or at room temperature.
Really enjoyed every second watching this beautiful hand crafted
Dubai Chocolates Art Work
I need to make it professional like this! 🍫 🍫 🍫 🍫 🍫 Thank You for sharing to the world 👍🏼👍🏼😊
God bless 🙏🏽😇🌅
W2 chocolate
https://worldwidechocolate.com/shop/callebaut/w2-28-white-chocolate-baking-callets/?srsltid=AfmBOopu_i2VPLAYxF932kZsOHa_Qu_f49IGGVB-kRUAgc4xrZ72Bs2m
Exceptionally enjoyed watching from beginning to end!
Superb🍫🍫🍫🍫🎉🎉🎉🎉🎉God Bless 😊🌅☀️
Milk chocolate'
https://worldwidechocolate.com/shop/callebaut/823-33-6-milk-chocolate-baking-callets/
do you have a dubai bon bon tutorial, Markus? Thank you
Pistachio paste
https://www.callebaut.com/en-GB/chocolate-recipe/1464/praline-moulding
Thank for this beautifully made video and for the detailed instructions as well as links.
Tahini paste (Just buy a good quality)
Kataifi
What's is the quantity of pistacho and tahini please?Thank u!!! Excelente video! Helped me a lot!
https://www.kokogkage.dk/da/kolonialvarer/kataifi-450g
Big 460 g mold
Delícias da tia cida
https://bagebixen.dk/vare/chokoladeplade-a-460-g-chokoladeform-chocolate-world/?gad_source=1&gclid=EAIaIQobChMI4s-u3Ym_iwMV8JeDBx36jwxLEAQYAiABEgKoDvD_BwE
250 g mold
Er det ikke dig far den storebagedyst❤
https://www.kokogkage.dk/da/chokoladeform-bar-cw1429?gad_source=1&gclid=Cj0KCQiAoJC-BhCSARIsAPhdfSh9LWodsADTt2MXr8FonkEzp8xcVtp7zayYX6d6fU7aysOE7z0aZUEaAn4rEALw_wcB
Gold powder
Looks yummy! What's crunchy stuff put in oven! Sounded delicious
https://www.pastrypro.com.my/products/pavoni-metallic-powder-gold-40g
Green powder
That is what I was looking for.
Attention to detail 👌 ✨️...
Thankyou so very much 💓
https://www.homechocolatefactory.com/PROD/L01SB.html
Yellow cocoa butter
Hello Chef! Excellent video. We can put gold dust in the white chocolate for decorating like in your first step? Will the gold dust show up?
https://pavonitalia.com/en/products/lb05
Green apple cocoa butter
Hej. Fantastisk at se en prof i aktion. Love it!
https://pavonitalia.com/en/products/lb01
00:00 Introduction
Love your channel, amazing content, thanks for sharing !
00:20 Decorating the molds
01:14 Chocolate shells
Everything about this was perfect, loved the execution in this! I've learnt a lot from you and appreciate the videos
02:40 Preparing the Kataifi
03:45 Making the filling
Hello! Nice work! Your bars turned out beautiful! I’m loving making these, so delicious. Thanks for the video!
04:58 Filling the molds
05:43 Bottom layer
Thank you so much for the demonstration! ❤
06:59 Voila
08:03 Next time
Hej . Sikke en fantatisk og gemmenført video . Har nemlig købt ind til at lave den . Føler mig noget mere sikke i at gå igang med den efter jeg har set denne video . Kan du har super mange lækre ting her på din kanal 🙏
More User Perspectives
Always so sweet! thank you.
@estrellawundsch48715:49
Hi. I am a hobbyist and Love your work. I have been trying to cap using plastic sheets, however, it seems like the acetate is too stiff and just makes a mess. Your sheets seem much thinner and more pliable. What do you use?
Virkelig gennemført god video.
@janandersen775Hi! The pistacchio puree, is that plain or sweetened?
@oddnyskomsy1138Hvad er det for en form du bruger, den med 2 barer i ?
@dorthejohansen5028