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Dubai Chocolate Bar
A homemade version of the viral Dubai chocolate bar, featuring a crisp kadáif shell, a rich unsweetened pistachio paste filling, and a smooth milk chocolate coating. The recipe uses less sugar than store‑bought versions and includes optional colored white‑chocolate accents for a decorative touch.
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Cost Breakdown
Critical Success Points
- • Toasting the kadáif evenly without burning.
- • Tempering the milk chocolate to the correct temperature range (40‑45 °C, then 33‑34 °C, finally 29‑30 °C).
- • Working quickly when pouring tempered chocolate, as it sets fast.
Safety Warnings
- • Hot chocolate and melted butter can cause burns – handle with care.
- • Use a sharp knife when chopping kadáif to avoid slips.
- • When tempering chocolate, avoid water contact; even a drop can cause seizing.
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