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Don’t worry guys, I heard you, and I’m finally here with my take on the viral dubai chocolate. I tried different recipes and tested them several times and this is one guarantees success. I tried a version with my own chocolate from scratch and it was very tasty, but truthfully some of these ingredients are so expensive I wanted to make sure that it will work and be as delicious as possible on the first try. There are two types of kataifi, it is very important that you use very thin strings to get the correct texture. With such few ingredients, it’s extra important that each one is high-quality, such as with the key pistachio spread.   Dubai Chocolate   Ingredients: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 250g high quality chocolate (66% cocoa or to your preference)   Instructions: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a light golden, add peanut oil (optional) and continue to toast until crisp and golden brown. Set aside. 
Melt the chocolate over a bain marie. Remove from the heat and let sit while mixing the kataifi mixture.   Once the kataifi is room temp, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined.   Pour the melted chocolate into the mold, tilt to coat the bottom and sides, and then flip over to allow the excess to drip out. Immediately place into the freezer for around 10 minutes just until set. If the chocolate looks too thin, repeat this process one more time on top of the first layer of chocolate.   Divide the kataifi mixture in two and spread evenly over both sides of the chocolate bar. Pour the remaining chocolate over the top and use a straightedge to smooth the surface. Return to the freezer for 10 to 15 minutes until set.   Carefully remove from the mold and wrap with parchment paper. Serve immediately or store in the fridge. Let sit at room temp for a few minutes before serving.   Bon appetit! 📌☺️The notes are in the comments

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This year for Thanksgiving, you can make this fresh Sourdough Bread with homemade butter and a tart Cranberry Jam is a lovely, creative way to include cranberry on your table, or even as a starting course.😋 HAPPY THANKSGIVING WEEK EVERYONE❤️ What is your plan for this Thanksgiving?

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We’ve come to the end of our cheesecake recipes…for now. While most variations of this recipe I’ve seen have included a no-bake cheesecake, my family and I fell in love with this baked version! It may sound too rich, but the cheesecake is creamy and fluffy to perfectly balance the richness of the kataifi pistachio layer and dark chocolate top. You can melt the chocolate on its own for a hard-crack layer on top like I have here, or add a touch of cream for a softer, more ganache like version for easier cutting. This dessert offers a variety of tastes and textures in each bite that’s out of this world, I promise!   Dubai Chocolate Cheesecake   Ingredients: For the Crust: 2 cups kataifi 5 tbsp butter, separated 1/3 cup granulated sugar 1/2 cup crushed raw Turkish pistachios Pinch of salt   For the Cheesecake Batter: 3 packages 8 oz (678g) packages cream cheese 1/3 cup (80g) sour cream 3/4 cup (180g) heavy cream 1 cup (200g) granulated sugar 2 tbsp (17g) all-purpose flour 1/2 tbsp (5g) corn starch 1 tsp (5g) vanilla 3 large (155g) eggs   For the Dubai Chocolate Layer: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 125g high quality chocolate (66% cocoa or to your preference) Instructions: Prepare the Crust: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a lightly gold, add 1 tbsp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool.   In a medium bowl, add toasted kataifi, granulated sugar, pistachios, and remaining melted butter and mix well. 📌The rest is the pinned comments

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It’s the season of giving, and homemade sweets are often my gift of choice. This homemade Dubai Chocolate is a beloved fan favorite, so much so it was nominated for the TikTok Awards this year! Making it homemade is well worth it, especially with quality ingredients, and I’m sure your family and friends will love it.   Dubai Chocolate   Ingredients: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 250g high quality chocolate (66% cocoa or to your preference)   Instructions: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a light golden, add peanut oil (optional) and continue to toast until crisp and golden brown. Set aside. 
Melt the chocolate over a bain marie. Remove from the heat and let sit while mixing the kataifi mixture.   Once the kataifi is room temp, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined.   Pour the melted chocolate into the mold, tilt to coat the bottom and sides, and then flip over to allow the excess to drip out. Immediately place into the freezer for around 10 minutes just until set. If the chocolate looks too thin, repeat this process one more time on top of the first layer of chocolate.   Divide the kataifi mixture in two and spread evenly over both sides of the chocolate bar. Pour the remaining chocolate over the top and use a straightedge to smooth the surface. Return to the freezer for 10 to 15 minutes until set.   Carefully remove from the mold and wrap with parchment paper. Serve immediately or store in the fridge. Let sit at room temp for a few minutes before serving.   Bon appetit!

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Birthday girl here...🥳❤️ welcome to a new age. A brand new year, brand new beginnings, filled with new experiences. Each year I am more mature and am less now tirelessly running after my dreams. I’m glad to have you all here for another year as my 30s continue 😊love you all…❤️

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