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I’ve gotten so many requests for a from-scratch dubai chocolate recipe, and especially for the pistachio cream. I dedicated my week last week to figuring it out. First, I tried to replicate my favorite store-bought pistachio cream that includes milk in the ingredients—I tried three different recipes using heavy cream, sweetened condensed milk, and regular milk. They were so delicious, but when I added the kataifi for the dubai chocolate, the cream caused it to go soggy very quickly. (it was still so good, so I’ll share my favorite later as a pistachio spread for other recipes) For this dubai chocolate recipe, I finally found the key to keeping the kataifi crisp and have shared it with you below. For the chocolate, this is my go-to recipe for semi-sweet chocolate. If you love a dark chocolate, this is the recipe for you! If you prefer a sweeter chocolate, you can use a store-bought milk chocolate as well.   From Scratch Pistachio Cream & Semi-Sweet Chocolate for Dubai Chocolate   Ingredients: Pistachio Spread 1 1/2 cups (210g) raw Turkish Antep pistachios 1/2 cup (110g) peanut oil (or hazelnut oil) 7 tbsp (53g) powdered sugar (more to taste) 1/2 tsp pistachio extract or vanilla extract or vanilla powder   Chocolate: 3/4 cup (125g) cocoa butter 3/4 cup (90g) cocoa powder 4 tbsp (60g) organic maple syrup, warm (more to taste)   Instructions: Prepare the Pistachio Cream: Add pistachios to a blender and blend into a paste. Add the peanut oil, powdered sugar, and vanilla and continue to blend for 1 to 2 minutes until very creamy, as in the IG reel. Pour into a jar and place in the fridge until ready to use.   Prepare the Chocolate: In a medium bowl, melt the cocoa butter over a bain marie. Remove from the heat and add cocoa powder. Whisk together until combined well. Slowly pour in the warm maple syrup while whisking constantly. If the mixture is thickening too quickly, you can replace it over the bain marie while working. It will thicken quickly, so be sure to work fast.   I used a double layer of chocolate for the dubai chocolate bars, warming the remaining chocolate between each layer to ensure it’s workable. | Turkuaz Kitchen

I’ve gotten so many requests for a from-scratch dubai chocolate recipe, and especially for the pistachio cream. I dedicated my week last week to figuring it out. First, I tried to replicate my favorite store-bought pistachio cream that includes milk in the ingredients—I tried three different recipes using heavy cream, sweetened condensed milk, and regular milk. They were so delicious, but when I added the kataifi for the dubai chocolate, the cream caused it to go soggy very quickly. (it was still so good, so I’ll share my favorite later as a pistachio spread for other recipes) For this dubai chocolate recipe, I finally found the key to keeping the kataifi crisp and have shared it with you below. For the chocolate, this is my go-to recipe for semi-sweet chocolate. If you love a dark chocolate, this is the recipe for you! If you prefer a sweeter chocolate, you can use a store-bought milk chocolate as well.   From Scratch Pistachio Cream & Semi-Sweet Chocolate for Dubai Chocolate   Ingredients: Pistachio Spread 1 1/2 cups (210g) raw Turkish Antep pistachios 1/2 cup (110g) peanut oil (or hazelnut oil) 7 tbsp (53g) powdered sugar (more to taste) 1/2 tsp pistachio extract or vanilla extract or vanilla powder   Chocolate: 3/4 cup (125g) cocoa butter 3/4 cup (90g) cocoa powder 4 tbsp (60g) organic maple syrup, warm (more to taste)   Instructions: Prepare the Pistachio Cream: Add pistachios to a blender and blend into a paste. Add the peanut oil, powdered sugar, and vanilla and continue to blend for 1 to 2 minutes until very creamy, as in the IG reel. Pour into a jar and place in the fridge until ready to use.   Prepare the Chocolate: In a medium bowl, melt the cocoa butter over a bain marie. Remove from the heat and add cocoa powder. Whisk together until combined well. Slowly pour in the warm maple syrup while whisking constantly. If the mixture is thickening too quickly, you can replace it over the bain marie while working. It will thicken quickly, so be sure to work fast.   I used a double layer of chocolate for the dubai chocolate bars, warming the remaining chocolate between each layer to ensure it’s workable. | Turkuaz Kitchen

I’ve gotten so many requests for a from-scratch dubai chocolate recipe, and especially for the pistachio cream. I dedicated my week last week to figuring...