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Dubai's pistachio kunafa chocolate quickly became a trend all over the world.
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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).
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Sarah Hamouda, the Egyptian-born creator of the Dubai chocolate, made notable statements.
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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.
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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.
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When the reporter who tasted the Dubai chocolate compared the flavor to baklava, Hamouda replied, "I was inspired by baklava."
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According to the news on NTV, Hamouda stated that she never believed it would "become a global trend" before.
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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:
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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
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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.
News Source : 12punto
