Directions
Dubai Chocolate with Kadaif and Pistachio Cream is a luxurious dessert that blends oriental flavors with modern elegance. The combination of crispy baked kadaif, smooth pistachio cream, and rich dark chocolate creates an irresistible and delicious fusion. Inspired by the Arab pastry tradition, this dessert offers a true gastronomic experience. Perfect for special occasions or when you want to treat yourself to something extraordinary.
🥄 Ingredients
- 60 grams butter
- 250 grams raw kadaif (unbaked)
- 1 tablespoon powdered sugar
- 300 grams pistachio cream (preferably with a high pistachio content)
- 200 grams dark chocolate (70% cocoa or your choice)
- 50 grams white chocolate (for decoration, optional)
- golden dust (for decoration – optional)
🔪 Preparing the Kadaif Base
- Gently unravel the kadaif with your hands to separate the strands.
- In a pan over low heat, melt the butter, then add the kadaif. Fry for about 10–15 minutes, stirring constantly, until it turns golden brown and crispy.
- Towards the end, add 1 tablespoon of powdered sugar and mix to lightly caramelize.
Preparing the Filling
- In the pan with the prepared kadaif, add the pistachio cream. Stir well to combine the two mixtures. If the filling is too thick, you can soften it by adding 1–2 teaspoons of warm milk.
- Allow the filling to cool before preparing the chocolate.
🍫 Tempering Dark Chocolate (Chopped Chocolate Method)
Needed
- 200 g dark chocolate (70% cocoa)
- Heatproof bowl with double bottom, or a pot with boiling water and a bowl on top (note: the bowl should not touch the water)
- Silicone or metal spatula
- Chocolate thermometer or kitchen thermometer
🔥 Step-by-step Instructions
Finely chop ⅓ (60–70 grams) of the chocolate – this will be your “seed” for tempering. Heat the remaining ⅔ (130–140 grams) in a heatproof bowl over steam. Stir constantly and monitor the temperature. It should reach 45–50°C, but no more (for dark chocolate with 70% cocoa).
Cooling (down to 31–32°C)
Remove the bowl from the heat and add the chopped chocolate. Stir continuously until it melts. This will lower the temperature to the tempering point, which is 31–32°C. If it melts too slowly, briefly return it to the steam, but ensure it doesn’t exceed 32°C.
Check:
To test if the chocolate is properly tempered, place a small amount on parchment paper. If it hardens within 3–5 minutes with a shiny surface and a crisp sound when broken, it’s perfectly tempered!
✅ Preparing the Chocolate
- In a silicone mold or polycarbonate chocolate mold, immediately pour the tempered chocolate. Apply a thin layer and leave the mold at room temperature for a few minutes, then place it in the fridge.
- Once the chocolate layer has cooled, apply a thin layer of the kadaif and pistachio cream filling.
- Top with another layer of tempered chocolate, smooth the surface, and leave at room temperature for a few minutes.
Cooling and Serving
- Place the dessert in the refrigerator for at least 2 hours, or until it is completely set.
- Cut into squares or rectangles and serve cold.
✅ Tips
- If you prefer a sweeter version, add 1–2 tablespoons of honey to the pistachio cream.
- You can also use white chocolate instead of dark chocolate for a softer flavor and more contrasting color.
- For an authentic “Dubai” touch – dust with gold powder or decorate with 24-karat gold (optional, but impressive).
- For top decoration, make colorful swirls (white, yellow, green). Use white chocolate, spiraling powder for green and turmeric for yellow, but feel free to use food coloring if you prefer.
Choose molds as desired and enjoy creating these unique chocolate delights!
