Dubai Chocolate
Watch the video to see detailed instructions
Vegan Dubai Chocolate Recipe
Ingredients:
- 200 g chocolate
- 200 g roasted pistachios
- 2 tbsp vegan butter
- 1 tbsp sugar
- 200 g all-purpose flour (13% protein)
- 150 g cornstarch
- Dash of salt
- 1 tbsp oil
- 350 ml cold water
- Prepare the Pistachio Butter:
Roast 200 g of pistachios in the oven at 150°C for 15 minutes.
Process the pistachios in a food processor until smooth, allowing their natural oils to release. - Prepare the Knafeh Batter:
Mix 200 g all-purpose flour, 150 g cornstarch, a dash of salt, 1 tbsp oil, and 350 ml cold water until smooth with no lumps. - Make the Knafeh Threads:
Pour the batter into a plastic bag, cut a tiny hole, and pipe thin circular streams into a large pan.
Cook over medium heat without overlapping lines, then let cool. - Fry the Knafeh:
Melt 2 tbsp vegan butter in a pan, add the cut knafeh threads, and fry until golden brown.
While frying, sprinkle 1 tbsp sugar for sweetness and let it cool. - Combine Knafeh and Pistachio Butter:
Mix the fried knafeh with pistachio butter. - Melt the Chocolate:
Melt the chocolate using a double boiler or boiled water.
Add a small amount of oil to slow hardening if desired. - Fill the Silicone Mold:
Pour melted chocolate into the silicone mold, ensuring the walls are covered.
Refrigerate until hardened. - Add the Knafeh-Pistachio Mixture:
Fill the mold with the prepared knafeh-pistachio mixture. Refrigerate to firm it up. - Seal with Chocolate:
Pour melted chocolate over the back of the mold to seal. Refrigerate again for 10 minutes. - Demold the Chocolate:
Carefully remove the chocolate from the mold. Use melted chocolate to fix any breaks.