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Dubai Chocolate - The recipe to copy

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5 Comments
★★★★★ (5.0)
 

The viral Dubai chocolate - miniSchoggi Version

The now world-famous Dubai chocolate has been the talk of the town for months. Now we have also decided to make our own miniSchoggi Dubai chocolate. To make sure you can recreate it at home, we have created a very detailed step-by-step guide so that nothing can go wrong. Have you already jumped on the bandwagon? Or have you been eagerly waiting for us to post our own recipe? Then now is the right time to recreate the Dubai chocolate at home. Of course, we have only used the highest quality ingredients from our online shop. The original Dubai chocolate is relatively thick (1.5 to 2 cm) and has a lot of filling - we have reduced it a little as it is simply too sweet for us personally. But it's best to try it out for yourself!

As always, you can download the PDF at the end of this article.

Most important key data

Quantity: 5 bars

Cooling time: approx. 1 hour

Level of difficulty: Medium

Shelf life: 3 months

Pistachio filling

Knafeh | angel hair120 g
Butter35 g
Pistachio paste95 g
Couverture | white45 g
Tahini | sesame paste8 g

For moulding

Cocoa butter colour | Green & GoldLittle
Milk couverture | temperedapprox. 500 g

Making the pistachio filling

Place the cocoa butter colours in a warm water bath (40 ºC).

The angel hair is quite difficult to cut up, so we recommend that you roughly shred it and place it in a frying pan with the butter. Fry it until the knafeh is a nice golden brown and crispy. Then you can transfer it to a clean bowl and leave to cool. As soon as it is cooler, we would recommend crumbling the knafeh again by hand.

Now add the pistachio paste, white couverture and sesame paste to the cooled angel hair. Mix everything with a rubber scraper until you have a nice smooth filling. The mixture should be thick. Fill it into a piping bag.

These bar moulds are perfect for making Dubai chocolate

Production of Dubai chocolate

Remove the cocoa butter colours from the bain-marie. They should now be nice and liquid. Alternatively, you can melt them in the microwave in short bursts at low wattage.

We opted for dark green and dark gold - a beautiful colour combination. Put some of the green cocoa butter on a tablespoon, place the chocolate moulds on baking paper and then draw a brush over the edge of the spoon to create splashes on the bar. Repeat the same step with the golden cocoa butter and then wipe the mould on a paper towel to clean it. Leave the colours to set at room temperature for approx. 10 minutes.

Once the cocoa butter is set and firm, you can start moulding the bars.

Fill the bar mould completely with tempered milk couverture and then place it on your work surface. Now tap the bar several times on the work surface so that any air bubbles disappear.

Empty the couverture back into your tempering machine, place the mould on top and tap out the excess chocolate with a chocolate mallet. This makes the chocolate shell nice and thin and allows more filling to fit into the bar.

Scrape the underside of the mould with a spatula to clean it. You should then have a nice clean mould. The cleaner you work here, the more beautiful your final bar will be. Now leave the couverture to set at room temperature. Repeat these steps with all five bars. As soon as you have moulded the last one, the first bar should be ready for further processing.

Closing the panels

Now pour the prepared pistachio filling into the moulded chocolate shell. There is approx. 50 g of filling per bar. Then spread it out evenly with a rubber scraper.

Fill a piping bag with tempered milk couverture, cut a small hole in it and seal the pistachio filling as shown in the photo. Then close any holes with a small spoon.

Tap the sealed bar on your work surface so that the couverture can spread evenly and any air holes rise to the surface. Now place the finished bars in the fridge for approx. 25-30 minutes.

Now turn the chilled bars out onto your work surface. If the bars do not fall out on their own, you will need to chill them again for a further 5 to 10 minutes.

Storage & shelf life

The finished Dubai chocolate has a shelf life of up to three months. It is best stored at room temperature wrapped in chocolate foil.

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Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities

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Comments

  • DubI Schokolade
    By: Esther Pandya On 2025-01-09
    Rating:
    ★★★★★ (5.0)

    Vielen Dank für das tolle Rezept! Ich habe es ausprobiert und war sehr zufrieden mit dem Resultat, habe jedoch weniger Engelshaar verwendet. Sehr hilfreich war auch der Tipp, dass man die selbstgemachte Pistaziencrème mit Zugabe von Kakaobutter oder weisser Schokolade flüssiger machen kann.
    Die durchsichtige 3er Form ergibt ein sehr schönes Resultat auch betr. der farbigen Dekoverzierung. Ich habe noch eine braune Silikonform, leider hat es da nicht geklappt mit der farbigen Deko. Wissen Sie woran das liegen könnte?

    Replied by: Rebecca Odermatt On 2025-01-09 Guten Tag Frau Pandya

    Es freut uns sehr, dass Ihnen unser Rezept geschmeckt hat und soweit alles wunderbar geklappt hat.
    Betreffend Ihrer Fragen wegen der Silikonform: Silikonformen eignen sich generell immer schlechter für die Verarbeitung von Schokolade, da Silikonformen immer eine "raue" Oberfläche, im vergleich zu stabilen Plastikformen (z.B. Polycarbonatformen) haben. Deshalb kann man die Silikonformen auch immer schlechter polieren. Was genau hat dann bei der Silikonform mit der Farbe nicht funktioniert? Besten Dank für Deine Rückmeldung und einen schönen Nachmittag.

    Liebe Grüsse Rebecca

  • Dubai Schokolade
    By: Claudia Nussbaum On 2024-12-20
    Rating:
    ★★★★★ (5.0)

    Hallo
    Ich habe soeben das Rezept für die Dubai Schokolade ausprobiert! Habe aber die Pistaziencreme selbst gemacht! Jetzt ist meine Füllung aber viel zu fest, kann sie nicht im Spritzsack verwenden. Gibts einen Trick wie ich die Füllung dünner bekomme oder kann ich sie auch so verwenden?
    Liebe Grüsse

    Replied by: Rebecca Odermatt On 2024-12-21 Hallo Claudia
    Gerne kannst Du Deiner Füllung noch wenig geschmolzene Kakaobutter oder weisse Couverture hinzufügen, dann wird diese wieder etwas cremiger. Sobald die Füllung nicht mehr so fest ist, kannst Du diese auch problemlos in einen Spritzbeutel füllen.
    Liebe Grüsse Rebecca

  • Dubai Schoggi
    By: Angi On 2024-12-12
    Rating:
    ★★★★★ (5.0)

    Vielen Dank fürs Rezept!

    Es sah toll aus im Newsletter, am liebsten hätte ich bei Ihnen auch genau diese Schokoladenform bestellt (leider verschicken Sie ja nicht mehr ins Ausland), die sieht super aus!
    Hab es vor 2 Wochen ausprobiert (Silikon Form kleine 10cm Schokoladen & Pralinen), dafür von Felchlin die Bolivia 45% Milch-Kuvertüre verwendet, und es schmeckt echt fein! Familie und Freunde haben Kekse & Pralinen/Dubai Schoggi im Samiklaus-Paket von uns bekommen und sehr viele erwähnten zuerst die Dubai Schoggi... (persönlich sagt mir das Engelshaar nicht so zu). Mit der 100% natürlichen Pistazienpaste schmeckt es etwas leckerer wie mit der von FunCakes.

    Replied by: Thomas Ramseier On 2024-12-14 Liebe Angi
    Herzlichen Dank für die liebe Rückmeldung, dies freut uns sehr. Klar zur Not gehen Silikonformen auch, ist einfach vom Glanz her nicht ideal und auch um die Schale zu giessen, aber freut uns, hat es dennoch funktioniert und klar, bei der Pistazienpaste kann man gut etwas variieren.
    Herzliche Grüsse und hoffentlich auf bald
    Dein miniSchoggi-Team

  • Dubai Schokoladenfüllung
    By: Sabine Piller On 2024-11-05
    Rating:
    ★★★★★ (5.0)

    Kann ich diese Füllung auch in Schokoladen Hohlkörper füllen?

    Replied by: Nicholas Burk On 2024-11-06 Hallo Sabine
    Du kannst diese Füllung auch sehr gut in Hohlkörper oder selbst gegossene Pralinen füllen :)
    Liebe Grüsse
    Dein miniSchoggi Team

  • Dubai Schokolade
    By: Regula On 2024-10-27
    Rating:
    ★★★★★ (5.0)

    Könnt ihr mir bitte sagen wo man Engelshaar bekommt?

    Replied by: Nicholas Burk On 2024-10-28 Das Engelshaar findest Du in jedem türkischen Laden :).
    Viel Spass beim Nachmachen.
    Dein miniSchoggi Team

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