Dubai Chocolate Bar Recipe
Discover the ultimate Dubai Chocolate Bar Recipe with exotic flavors, step-by-step guidance, and tips for a luxurious homemade treat everyone will love!
Ingredients
High-Quality Chocolate
- Type: Choose between milk semi-sweet, or dark chocolate, depending on your preference.
- Quality Matters: Opt for brands with a high percentage of cocoa butter and minimal additives. Your chocolate’s flavor is the star of the show so it’s worth investing in a good brand.
- Approximate Quantity: About 400g 14 ounces of chocolate to create around six to eight bars, depending on thickness.
Cardamom (Optional but Recommended)
- Why Use It: Cardamom is a hallmark of Middle Eastern sweets offering a subtle hint of spice and a fragrance that pairs beautifully with chocolate.
- Form: You can use ground cardamom or lightly crush cardamom pods and remove the seeds to grind them fresh.
Rose Water (Optional but Highly Recommended)
- Aromatic Element: Rose water imparts a delicate floral note that amplifies the luxury factor.
- Quantity: A teaspoon or two is typically enough—too much can overpower the chocolate.
Nuts (Pistachios, Almonds, or Walnuts)
- Texture Boost: Including nuts not only adds crunch but can also offer extra nutritional benefits like healthy fats and vitamins.
- Quantity: 1 cup total chopped or sliced. Pistachios are particularly popular for their striking color and taste.
Dried Fruits (Dates, Figs, or Raisins)
- Authentic Middle Eastern Flair: Dates are a staple ingredient in many Dubai desserts. Chopped dates will bring sweet caramel-like flavors to your chocolate bars.
- Quantity: ½ cup of finely chopped dried fruit if desired.
Butter or Coconut Oil (1 Tablespoon)
- Purpose: A small amount of butter or coconut oil helps create a smoother chocolate consistency for easier pouring into molds.
Salt (A Pinch)
- Flavor Enhancement: A little salt will heighten the chocolate’s sweetness and help balance out any added sugar.
Optional Garnishes
- Gold Leaf: For an ultra-luxurious look you can place small flecks of edible gold leaf on top of the chocolate bars.
- Edible Dried Roses: Enhances the floral undertones of rose water.
- Sesame Seeds: A pleasant nutty crunch that aligns with Middle Eastern cuisines.
Instructions
Step 1: Gather Your Equipment
- Double Boiler or Microwave-Safe Bowl: To carefully melt chocolate without scorching it.
- Silicone Chocolate Molds or a Lined Baking Tray: Molds give a classic bar shape, but if you don’t have molds, you can use a baking tray lined with parchment paper and cut into bars later.
- Heatproof Spatula: For stirring the chocolate.
- Thermometer (Optional): Helpful if you plan to temper the chocolate for a shiny, professional finish.
Step 2: Chop and Prepare the Chocolate
- Chop the Chocolate: Using a sharp knife, roughly chop your chocolate into evenly sized pieces. This helps the chocolate melt faster and more uniformly.
- Reserve a Portion: For better control over melting temperature, you can set aside one-third of the chopped chocolate. You’ll add this later to cool down the melted chocolate, aiding in a quick tempering process.
Step 3: Melt the Chocolate
- Double Boiler Method:- Fill the Bottom Pan: Fill a saucepan with about an inch of water and bring it to a simmer.- Place a Heatproof Bowl: Sit your bowl on top of the saucepan, ensuring the bottom doesn’t touch the water.- Add Chocolate: Place two-thirds of the chocolate pieces in the bowl.- Stir Gently: Use a spatula to stir until almost fully melted. Keep an eye on the temperature, aiming for around 113°F to 118°F (45°C to 48°C) for dark chocolate, slightly lower for milk chocolate.- Remove from Heat: Once melted, add the remaining one-third of the chopped chocolate. This will help cool the mixture and encourage tempering.
- Microwave Method:- Heat in Short Intervals: Place two-thirds of your chocolate in a microwave-safe bowl. Heat for 30 seconds at a time, stirring in between.- Add Remaining Chocolate: Once mostly melted, incorporate the remaining chocolate to help cool and temper the mixture.
Step 4: Incorporate Flavors and Spices
- Add Butter or Coconut Oil: Stir in about one tablespoon for a softer, glossy chocolate texture.
- Sprinkle in Cardamom: If using cardamom, add a pinch or two at this stage.
- Rose Water: Mix in a teaspoon or two of rose water, tasting as you go.
- Pinch of Salt: A little salt will magnify the sweetness, so don’t skip this step.
Step 5: Prepare Toppings
- Chop Nuts or Dried Fruit: If adding pistachios, almonds, or dates, have them ready.
- Set Aside Garnishes: Edible gold leaf or dried rose petals should be laid out for easy access.
Step 6: Mold Your Chocolate Bars
- Pour the Base Layer: Fill your chocolate mold about halfway.
- Add Toppings: Sprinkle the chopped nuts or dried fruits into each bar. Gently press them into the chocolate so they don’t fall off later.
- Top It Off: Pour the remaining chocolate over the toppings, filling each mold. Tap the mold gently on the countertop to release any air bubbles.
Step 7: Cool and Set
- Room Temperature: Leave the bars at room temperature for a few minutes, allowing them to begin setting.
- Refrigerate: Transfer the mold to the refrigerator for 20–30 minutes, or until the chocolate has fully hardened.
- Unmold: Gently pop the bars out once they’re completely solid. If you used a tray, lift out the hardened slab and cut into bars using a sharp knife warmed under hot water and wiped dry.
Step 8: Decorate (Optional)
- Gold Leaf: Use tweezers or the tip of a knife to carefully place flecks of gold leaf on top of each bar.
- Dried Roses: Add a sprinkle of dried rose petals for a romantic touch.
- Drizzle of Extra Chocolate: Melt a small amount of white or dark chocolate and drizzle in zigzag patterns for a professional look.
Notes
Nutrition Information (Per Serving)
- Calories: ~180 kcal
- Total Fat: ~12 g
- Saturated Fat: ~6 g
- Carbohydrates: ~18 g
- Fiber: ~2 g
- Sugars: ~13 g
- Protein: ~3 g