Homemade Dubai Chocolate Bar 🤎

Ingredients:

Sprinkling of edible glitter

Around 300g of dark milk chocolate (depending on how thick you want it)

1 jar of pistachio cream (300g)

Around a handful of precooked/roasted kunafa (again, depending on how crunchy you want the filling to be)

Chocolate mold: 9.9” x 5.6” x 0.8” (deep)

Instructions:

sprinkle mold with some of the edible glitter.

Melt half the chocolate, then pour in to mold, use a pastry brush to cover the sides, once cooled, put in fridge until hardens.

Combine pistachio cream with kunafa, then add to chocolate mold once the chocolate has hardened, then back in to fridge.

Melt remainder of chocolate and pour over pistachio/kunafa mixture, leave to cool then back in to fridge to harden over night.

Note:

I bought my pistachio cream from Tesco, Tesco’s finest and it’s the yummiest I’ve tried, just the perfect consistency, not too runny and not too thick.

My chocolate mold was from Amazon, only around £5-6 and I got 2 and it makes a very big chocolate bar, 1 square is enough.

My edible glitter was from Sostrene Grene, all over the world, again it was cheap.

I just wrapped my chocolate bar in baking paper and wrapped with string (baking paper is great for lots of cooking, not just baking, but not advised for under the grill)

#dubaichocolate #yummytreats #chocolatelover #chocoholic