Sparkly Dubai Chocolate

this “dubai chocolate” was sooo good, my mom has made it before and it didn’t really turn out but this one came out so so yummy n cute! i used an adorable silicone flamingo mold and they turned out amazing😍

also, i found my edible glitter at the local dollar tree, it’s perfect to make any drinks or desserts a little prettier!

Instructions:

1- cut up your kataifi/kunafa bits (i dont know if this is necessary but my mom already had them cut up and i’d like to think it helped when i was stuffing the molds with it)

2- start a double boiler for your chocolate, keep the heat on medium and mix with a spatula so it gets nice and creamy. based off your mold, add as little or as much as you want, i didn’t measure mine, just eyeballed it

3- add a little bit of coconut oil into your chocolate while its melting down, just not too much, maybe a spoonful or less. i used like 3 squirts per batch from a huge bottle, but it doesn’t matter if you’re using liquid or solid. make sure you mix that in real well.

4- turn the heat to low or off, and start spooning the chocolate into your mold, making sure you coat all the sides and the bottom really well, i would recommend some sort of silicone mold because helped me pop them out super easily after.

5- hold your mold upside down over the double boiler or a plate and let it drip that excess out. now throw that in the freezer and forget about it for a second.

6- throw some butter in a new pan and wait for it to melt on medium heat. when it’s all nice and melted, throw in the kataifi/kunafa bits.

7- use something to stir them around, so they don’t stick to the bottom and burn. i chose not to let them brown, just get the slightest bit toasted and crunchy, they were a pale yellow in color.

8- throw the cooked kataifi/kunafa bits in a small bowl and let them cool for a second, go check on your chocolate in the mold to see if its hardened yet while you wait.

9- if the chocolate is hard, perfect! take it out and bring it to your work space. take a close look in the mold, make sure that you cover any thin spots with more chocolate, and put it back in the freezer afterwards.

10- now that your kataifi/kunafa bits have cooled, put in some pistachio butter, one spoonful at a time, mix it in until you see the kataifi bits are fully coated and stick together.

11- take your mold back out from the freezer, and start stuffing it with the pistachio kunafa mixture, make sure you leave some space at the top of your mold for chocolate though.

12- use a spoon to fill the rest of the mold with chocolate, covering all the green. then take the back of a butter knife, a dough cutter, or your spatula and scrape off any excess chocolate. continue to add any chocolate you need to cover any empty spots.

13- put the mold back in the freezer and give it 30 mins to harden at the least, then take it out and scrape out the edges a little extra if you need to. if not, throw your edible glitter in a bowl and pop your chocolate(s) out of the mold.

14- toss the chocolates around in the bowl, or sprinkle it on your bar.

15- now you can pop it back in the freezer until you want them, or enjoy them right then and there!

i made these for a friend of mine because i missed her birthday and she said they taste exactly like the store bought ones and loved it! my siblings also devoured the first batch i made so i’d consider this recipe a hit🧑‍🍳

try it out and feel free to comment any questions you may have!

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