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A 'hard' version of the viral Dubai chocolate, featuring a dense, crunchy pistachio and Kadayif filling coated in rich dark chocolate. This version focuses on a firm texture and a satisfying snap compared to the soft-filled varieties.
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Grind roasted pistachios into a smooth paste. → Mix the paste with melted pistachio chocolate and finely chopped dry Kadayif. → Spread into a mold and chill until completely hard. → Cut into squares and coat with melted dark chocolate. → Decorate with a pistachio chocolate drizzle and let set.
Grind roasted pistachios into a smooth paste. → Mix the paste with melted pistachio chocolate and finely chopped dry Kadayif. → Spread into a mold and chill until completely hard. → Cut into squares and coat with melted dark chocolate. → Decorate with a pistachio chocolate drizzle and let set.
A 'hard' version of the viral Dubai chocolate, featuring a dense, crunchy pistachio and Kadayif filling coated in rich dark chocolate. This version focuses on a firm texture and a satisfying snap compared to the soft-filled varieties.
Shell the roasted pistachios manually to prepare for grinding.
Place 70g of shelled pistachios into a grinder. Pulse until it becomes a fine powder, then continue grinding until the natural oils are released and it turns into a thick pistachio paste.
Melt 200g of pistachio chocolate. Add the homemade pistachio paste to the melted chocolate and stir until completely smooth.
Prepare 30g of dry Kadayif. Chop and crush it into very small, fine pieces to ensure a consistent crunch.
Add the finely chopped Kadayif into the pistachio chocolate mixture and stir thoroughly.
This recipe mimics the 'original' hard style found in Korea, which is crunchier and firmer than most viral versions.
Using dry Kadayif directly provides the signature crispiness without needing to fry it in butter, which helps maintain the 'hard' texture.
Ensure the pistachio filling is very cold and firm before cutting, otherwise, it may crumble or melt when dipped in warm chocolate.
The 56% dark chocolate provides a good balance of bitterness against the sweet pistachio filling.
This recipe is based on visual analysis; please refer to the video for specific sensory cues like chocolate consistency.
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