Go Back
can i use pistachio butter for dubai chocolate

Dubai Chocolate with Pistachio Butter

Learn how to create viral Dubai chocolate using easily accessible pistachio butter instead of traditional Middle Eastern ingredients. This trendy confection features a crispy kadayif filling encased in smooth tempered chocolate, delivering the perfect balance of textures and authentic nutty flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Setting Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • ½ cup high-quality pistachio butter smooth consistency, no added oils
  • 8 oz dark chocolate 70% cocoa, chopped
  • 2 oz kadayif or phyllo shreds
  • 2 tbsp coconut oil optional, for texture
  • ¼ tsp sea salt for flavor enhancement

Equipment

  • Double boiler or heatproof bowl
  • Digital thermometer
  • Silicone chocolate molds
  • Baking sheet
  • mixing bowls
  • Silicone spatulas

Method
 

  1. Prepare your workspace by lining work surface with parchment paper and organizing all tools within reach. Ensure kitchen temperature is between 65-68°F for optimal chocolate handling.
  2. Spread kadayif shreds on a baking sheet and toast at 350°F for 5-7 minutes until golden brown and crispy. Listen for crackling sounds and watch carefully to prevent burning. Cool completely.
  3. In a mixing bowl, combine room temperature pistachio butter with cooled toasted kadayif. Add sea salt and mix gently with a fork to preserve phyllo texture. Mixture should hold together when pressed.
  4. Melt two-thirds of the chocolate in a double boiler, stirring constantly until it reaches 115°F. Remove from heat and add remaining chocolate pieces, stirring until temperature drops to 88-90°F for proper tempering.
  5. Pour thin layer of tempered chocolate into molds, swirling to coat sides completely. Add measured portions of pistachio filling, then top with remaining chocolate ensuring complete coverage.
  6. Tap molds gently to release air bubbles and level surfaces. Refrigerate for 30 minutes until completely set. Demold carefully and store in airtight container at room temperature.

Notes

Quality pistachio butter is crucial for authentic flavor. Choose brands without added oils or sugars. Work quickly during assembly as tempered chocolate sets rapidly. Store finished pieces at room temperature for best texture, or refrigerate for longer storage but bring to room temperature before serving.