Viral Dubai Chocolates

If you haven't seen these TikTok famous Dubai chocolate bars yet, let me get you up to speed. They are super creative, quite delicious and as I have discovered also quite easy to make so a fabulously fun project to make with your friends, kiddos, or grandkids.

This particular version uses luscious pistachio cream and super crunchy, shredded and dried phyllo enrobed in glossy dark chocolate with a dusting of edible gold glitter on the exterior.

The addition of the crispy phyllo gives this chocolate the most astonishing crunch and wow factor.  A friend of mine likened the interior to the cereal Mini wheats, which when you realize that phyllo is simply made from wheat that has been made into flour, it totally makes sense.

While I had molds in a half ball shape, you can use any type of chocolate mold you like.  You just need to make sure it's more along the lines of a mold that enables you to have a chunky chocolate bar or other shape when all is said and done.​

THE DRIED & SHREDDED PHYLLO IS SUPER EASY TO FIND ONLINE. SEE MY LINKS BELOW.

​The dried and shredded phyllo, also known as Kadayif is readily available online and used in many Middle Eastern applications or desserts, one of the most intriguing being layers of the shredded phyllo that sandwiches cheese, then it's dusted with powdered sugar or drizzled with honey. I purchased a box on Amazon for a reasonable price and have plenty left to make future batches of this with my grandkids, that are ready and able to make these cool confections with their Mimi.  You see the coolness factor here?  😉

DARK CHOCOLATE & PISTACHIO BUTTER ROUND OUT THIS AMAZING CONFECTIONARY EXPERIENCE

TOASTED PHYLLO & PISTACHIO BUTTER MIXED TOGETHER

SO EASY TO LINE THE MOLDS AND FILL THEM AFTER TOASTING THAT SHREDDED PHYLLO

Give these a try.  Set 30 minutes on a Saturday or Sunday afternoon to make a batch with the kids and let the memory making begin.

You'll need:

Chocolate molds
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​Pistachio Butter

Skillet
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Pastry brush

Microwave safe carafe
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Edible glitter (optional)

Dubai Chocolates
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1 1/2 cups dried & shredded phyllo dough (like Eastanbul)
1 teaspoon butter
6 ounces pistachio butter or pistachio cream (or any nut butter of choice)
4.5 ounces dark chocolate (I love 90% dark chocolate for this to offset the sweetness of the pistachio butter)
Edible gold glitter (optional)


This recipe made 6 ball shaped chocolates with the mold I used.  Different molds yield different results.

Quickly saute the shredded phyllo in a medium skillet with the butter over medium low heat.
Watch this closely as the phyllo can burn very quickly.  Once it is toasty and golden, set aside to cool.

Melt the chocolate in a microwave safe container in 30 second increments just until it's a spreadable consistency,

In your chocolate molds, sprinkle a line of edible glitter if using.

Using a pastry brush, paint a layer of chocolate to coat the mold, trying not to "stir" the glitter as much as possible.  Chill until set.

Combine the phyllo and pistachio cream until thoroughly mixed.

Pull the molds out of the fridge and gently dollop a mound of pistachio phyllo into each mold, gently pressing to fill the mold.

Pour melted chocolate over the top of each until the mold is filled.  Clean the edges as much as possible so your finished chocolates will look as pretty as possible.

Chill until set, then turn out and enjoy,