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Dubai chocolate with hazelnut filling

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The Dubai chocolate with hazelnut filling

As there are actually people who don't like pistachios, we have also created a hazelnut-flavoured filling. This is in no way inferior to the pistachio filling. We have used our delicious hazelnut cream, which is also so popular in our praline courses. So be sure to make this recipe if you are also a big fan of this hazelnut cream.

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

Hazelnut filling

Knafeh | angel hair90 g
Butter25 g
Hazelnut filling130 g
Milk couverture35 g
Tahini | sesame paste6 g

For moulding

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

Making the hazelnut 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 hazelnut paste, milk 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 haven't taken any extra photos for this blog post - the principle is exactly the same as for the Dubai chocolate with pistachio filling. Click here for the post.

We opted for a fiery shade of orange and dark gold - a beautiful colour combination. Put some of the orange cocoa butter on a tablespoon, place the chocolate moulds on a sheet of 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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