Confession about Turkey from the creator of the Dubai chocolate recipe

Dubai's pistachio kunafa chocolate quickly became a trend all over the world.

The Dubai chocolate, which has also arrived in Turkey and has been frequently talked about in recent days, is a milk chocolate recipe filled with pistachio paste and kunafa that belongs to a boutique chocolate shop in the United Arab Emirates (UAE).

Sarah Hamouda, the Egyptian-born creator of the Dubai chocolate, made notable statements.

Hamouda, who could not find the taste she was looking for in any chocolate while craving chocolate during her pregnancy, developed her own recipe and created the Dubai chocolate.

In an interview with CNN, Hamouda said that they now produce the chocolates, which she and her husband initially made at home, in a rented kitchen with a team of 10 people.

When the reporter who tasted the Dubai chocolate compared the flavor to baklava, Hamouda replied, "I was inspired by baklava."

According to the news on NTV, Hamouda stated that she never believed it would "become a global trend" before.

MAKING DUBAI CHOCOLATE AT HOME

Dubai chocolate is a very special treat with its rich flavors and unique ingredients. Here is a simple Dubai chocolate recipe you can make at home:

Ingredients:

200 grams dark chocolate

100 grams milk chocolate

50 grams white chocolate

1 tablespoon rose water

1/2 teaspoon powdered saffron (optional)

50 grams ground pistachios or almonds

A pinch of sea salt

DUBAI CHOCOLATE RECIPE

Melt the Chocolates: Start by melting the dark and milk chocolate using a bain-marie (double boiler) method. Stir until the chocolates are completely melted and have a smooth consistency.

Rose Water and Saffron: Add the rose water and, optionally, the saffron to the melted chocolate. Mix well.

Prepare the Mold: Pour the mixture into a mold lined with parchment paper. Melt the white chocolate using the bain-marie method and drizzle it over the chocolate mixture. Create patterns by gently swirling with a fork or knife.

Garnish While Setting: While the chocolate is still warm, sprinkle the ground pistachios or almonds on top. Finally, add a pinch of sea salt.

Cooling: Let the chocolate cool completely in the mold by keeping it in the refrigerator for about 1-2 hours.

Cutting and Serving: Once the chocolate has solidified, remove it from the mold, slice, and serve.