Dubai Chocolate is a phenomenon as I like to call it, a craze that has gone viral. Dubai chocolate is heavily trending and has become popular all over the world. Dubai Chocolate originated by a chocolatier in Dubai called Fix Dessert Chocolatier. The confection was made as a craving for the owner who was pregnant at that time.
What is Dubai Chocolate?
Dubai Chocolate is made with a filling of kadaif, which is essentially shredded phyllo dough, popular in Middle Eastern desserts and pistachio cream, encased in a chocolate covering. The filling is sweet, crunchy, nutty and oh so good and goes perfect with the chocolate.
What is the difference between pistachio cream and pistachio butter?
Pistachio cream is a sweetened paste made with pistachios, sugar and oil, that is used to make desserts. Pistachio butter is simply raw pistachios that are blended to a paste and enjoyed on toasts.
What is a Twix Bar?
Twix is a chocolate made by the company Mars Inc, which consists of thin logs of biscuit, topped with caramel, and covered in chocolate. It is one of my favorite candy bars that is not overtly sweet.
What are the layers in a Dubai Chocolate Twix Bars?
The layers of a Dubai Chocolate Twix Bars are as below:
- Shortbread layer or biscuit layer
- Raspberry caramel layer
- Pistachio kadaif, or the Dubai Chocolate part of the Twix bar
- Semi-sweet chocolate coating
Ingredients for the biscuit layer of the Dubai Chocolate Twix Bars
The ingredients for the biscuit layer of the Dubai Chocolate Twix Bars are:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All purpose flour
- salt
How to make the biscuit layer of the Dubai Chocolate Twix Bars?
The biscuit layer is made by simply creaming the butter and sugar in a large bowl until soft and pliable. You do not want to overmix it. You also do not require a stand mixer for this layer. Then add the extract, flour and salt, and mix until just combined.
Add the contents into an 8×8 baking pan that has been lined with parchment paper, level it out flat and smooth and bake it until light golden brown in color. You have to cool it completely.
Ingredients for the raspberry caramel layer of the Dubai Chocolate Twix Bars
The ingredients for the raspberry caramel layer of the Dubai Chocolate Twix Bars are:
- Granulated sugar
- Unsalted butter : should be cut into small pieces
- Sea salt
- Vanilla and raspberry extract
- Heavy cream : this should be cold so that when it hits the hot caramel, you whisk it vigorously to combine and make it smooth.
- Freeze-dried raspberry powder
How to make the raspberry caramel layer of the Dubai Chocolate Twix Bars?
The caramel starts off by melting the granulated sugar in a pot, on medium-high heat. You want it to reach an amber color and that happens fast. You do not want to touch the sugar until it starts melting at the edges. Then stir a bit, and let the melted part combine with the not melted part. You will see blobs of sugar in the melted sugar, but trust the process and let the sugar melt completely, stirring occasionally.
Once melted and reached the amber stage, add the unsalted butter and whisk vigorously until well combined. Then add the sea salt and extracts. The raspberry extract is added to enhance the flavor of the raspberry caramel. Then we add cold heavy cream. Here the stove should be turned low. The mixture will start to splatter so be careful. Once the splattering calms down, whisk vigorously to combine.
Next add the freeze-dried raspberry powder and whisk until well combined. Bring the mixture to medium and bring the caramel to a boil and let it boil for 1 minute. You want the candy thermometer to read 235 degrees F. It should be slightly thick, and it thickens as it cools. 235-240 degrees F is when caramel turns to candy.
The raspberry caramel is added onto the shortbread layer and then left to set in the fridge for a few hours.
Where can I find the raspberry extract?
You can find raspberry extract at any grocery store. The brand McCormick has a good raspberry extract, which is what I have used here.
Tips on making a good raspberry caramel
- Have all the ingredients ready to go next to the stove, because the caramel process happens very fast.
- Caramel does not take time to make, you have to be on high alert so that you do not mess up the process.
- Follow the instructions exactly as they are, so that you are successful in making caramel.
- When adding cold heavy cream, turn the stove to low since the mixture will splatter.
- You want to bring the raspberry caramel to a boil for one minute, or reach a temperature of 235 degrees F to turn to a thicker consistency. Caramel thickens as it cools.
- 235-240 degrees F is when caramel turns to candy.
Ingredients for the kadaif layer Or the Dubai Chocolate part of the Dubai Chocolate Twix Bars
The ingredients for the kadaif layer Or the Dubai Chocolate part of the Dubai Chocolate Twix Bars are:
- Unsalted butter
- Kadaif
- Pistachio cream
How to make the kadaif layer Or the Dubai Chocolate part of the Dubai Chocolate Twix Bars?
The kadaif layer is very easy. You want to simply melt the butter in a skillet on medium heat. Then add the kadaif and saute until it is golden brown in color. You have to saute it continuously so that it does not burn, since it is very fine in texture.
Once cooled, combine with the pistachio cream and then set it aside. It is added as the next layer on top of the set caramel and evened out and left to set in the fridge again.
Can I use dark chocolate as the outer coating?
You can use dark chocolate as the outer coating, however the flavors work beautifully together with semi sweet chocolate.
Where can I purchase kadaif from?
Kadaif is finely shredded phyllo dough that is used in many Middle Eastern desserts. You can find it here at Amazon or find it at any Middle Eastern store.
Where can I purchase pistachio cream from?
Pistachio cream can be found at Amazon linked here, and is a good price for the amount of the cream. This one is from Sicily. It is a 21 ounce jar that can be used to make many different kinds of desserts.
Where do I get freeze-dried raspberry powder from?
You can find freeze-dried raspberries at Trader Joes that can be blitzed in a high speed blender and used in the caramel. OR you can find the free-dried raspberry at Amazon linked here. Trader Joe’s option is more economical.
Final Assembly
After the entire bar is set, you want to remove it from the pan. Using a ruler, you want to divide the bar horizontally into 3 portions. And then divide each bar vertically into 8 portions so you get 24 small bars.
Heat the semi-sweet chocolate and coconut oil in the microwave in 30 second increments about 3 to 4 times. Stir until smooth and glossy. I use Ghirardelli semi-sweet chocolate chips that work the best! Set an assembly line of the melted and smooth chocolate, freeze dried raspberries, and finely chopped pistachios, along with a baking sheet lined with parchment paper.
You want to work on 12 bars at a time and keep the remaining in the fridge. Dip each bar into the chocolate mixture and using 2 forks move it around until well coated.
Tap against the rim of the chocolate bowl to drip off the excess and then place it on the lined baking sheet. Repeat for the remaining 11 bars and garnish with the raspberries and pistachios. Keep it in the fridge to set. Repeat the process for the remaining bars.
How long will the Dubai Chocolate Twix Bars last? How to store them?
The bars should be stored in an airtight container lined with a parchment paper, for upto two weeks in the fridge.
Other fun dessert recipes on my blog are:
- Viral Dubai Chocolate Macarons
- Chocolate Cookie Sandwich with Strawberry-Hibiscus Marshmallow
- Quick Date and Nut Chocolate Bars
If you do make these bars, please tag me #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Delicious Dubai Chocolate Twix Bars
Ingredients
Shortbread layer
- ½ cup (1 stick; 113 grams) softened unsalted butter
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (140 grams) all purpose flour
- ½ teaspoon table salt
Raspberry Caramel
- 1 cup granulated sugar
- 6 tablespoons of unsalted butter, cut into 1 tablespoon slices
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon raspberry extract
- ½ cup cold heavy cream
- 2 tablespoons freeze dried raspberry powder
Pistachio Kadaif
- 4 tablespoons unsalted butter
- 2 cups kadaif
- ½ cup sweetened pistachio butter
Chocolate layer
- 15 ounces semi-sweet chocolate
- 2 ½ tablespoons coconut oil
Garnish
- 2 tablespoons freeze dried raspberry powder
- 2 tablespoons finely ground pistachios
- Edible gold leaf
Get Recipe Ingredients
Method
Shortbread layer
- Preheat the oven to 350 degrees.
- In an 8×8 baking pan, spray with cooking spray and add parchment paper to adhere and have an overhang on opposite sides. Spray cooking spray again and add another parchment paper, such that there is an overhand on the other 2 sides. It will become easier to lift the entire bar out of the pan.
- In a large bowl, add the butter. Using a rubber spatula, whisk the butter by pressing against the bowl and repeating the process until it is pliable and smooth.
- Add sugar and vanilla extract and mix until well combined.
- Add the flour and salt and mix until well combined. It will be a crumbly texture.
- Add the shortbread mixture into the pan, and using your hands, spread it to the edges and flatten it as you go. You want a straight layer with even edges.
- Bake in the oven for about 17-18 minutes or until light golden brown in color.
- Cool completely.
Raspberry Caramel
- In a medium saucepan, on medium heat, add sugar. You will see that it starts melting around the edges after 2 minutes. Do not stir it. Once the melted sugar around the edge of the sugar starts increasing, using a rubber spatula, stir the sugar to mix it around.
- There will be crystals formed but the sugar will all eventually become liquid. Constantly stir, and you will see that the sugar turns an amber color or a golden brown color, in around 3 minutes.
- Reduce the heat to low. Add the butter and constantly stir until the mixture is completely homogenous.
- Add the sea salt, vanilla extract and raspberry extract and mix to combine.
- Add the cold heavy cream slowly. As it hits the hot sugar mixture, it will start to splatter. Constantly stir this mixture until it is well combined.
- Increase the temperature to medium again and bring the caramel to a boil after about one minute. Boil for 30 seconds, or until the candy thermometer reads ~235 degrees Fahrenheit.
- Switch off the stove. Add the raspberry powder and whisk using a balloon whisk until well combined.
- Strain the mixture through a sieve to remove any raspberry seeds to get a smooth caramel.
- Add the caramel on top of the shortbread layer. Move the baking pan around, to achieve an even layer.
- Cool completely. Once cooled, place in the fridge for about an hour.
Pistachio Kadaif
- In a medium skillet, on medium heat, add butter. Once melted, add the kadaif and saute occasionally for about 4 to 5 minutes, until light golden brown in color. Do not leave it unattended, else it will burn.
- Add the kadaif into a medium bowl. Add the pistachio butter and mix until well combined.
- Add the pistachio kadaif on top of the caramel layer and spread it evenly with a rubber spatula, making sure it reaches the edges and corners. It should be a flat, straight layer.
- Place in the fridge for about 2 hours.
Cutting the entire slab into bite size pieces
- Using the ends of parchment paper, remove the entire slab of bar from the pan onto a cutting board. Trim about ¼ inch of the edges using a sharp serrated knife.
- Cut the bar into 3 equal strips (roughly ~2.5 inches wide).
- Cut each bar vertically into 8 rectangles. You should get 24 bars.
- Prepare 2 quarter baking sheets lined with parchment paper and set it aside.
- Place the 24 bars back into the freezer.
Chocolate Layer
- In a medium bowl, add 12 ounces of the chocolate, along with the coconut oil and microwave in 30 second increments, four times, mixing after each interval with a rubber spatula.
- Next add the remaining 3 ounces of chocolate and mix until you get a smooth mixture. This is tempering the chocolate to get a smooth shiny finish.
Assembly and Garnish
- We will assemble 12 bars at a time. Place a bar into the melted and smooth chocolate. Using a fork, make sure to cover it completely, remove it and drain off excess chocolate. Slide the fork against the edge of the bowl to remove excess chocolate off the bottom of the bar. Place it onto the prepared baking sheet with parchment paper, with the help of a second fork.
- Repeat the process 11 more times.
- Garnish immediately with the pistachios and raspberry powder.
- Place the baking sheet with the chocolate covered bars in the fridge to set.
- Place the remaining 12 uncovered bars into the freezer for about 10 minutes.
- Microwave the chocolate for 30 seconds to smoothen the consistency. Stir using a rubber spatula.
- Repeat the process for the remaining 12 bars, and use the second baking sheet with parchment paper.
- Place the second baking sheet with the chocolate covered bars in the fridge to set.
- Remove the first baking sheet with the chocolate covered bars. Using mini tongs or a brush, add a bit of edible gold leaf onto each bar.
- Once the second baking sheet with the chocolate covered bars are set, about 15 minutes, add a bit of edible gold leaf onto each bar.
- The bars can be kept in an airtight container in the fridge for upto two weeks.
Notes
What is the difference between pistachio cream and pistachio butter?
- Pistachio cream is a sweetened paste made with pistachios, sugar and oil, that is used to make desserts. Pistachio butter is simply raw pistachios that are blended to a paste and enjoyed on toasts.
Where can I find the raspberry extract?
- You can find raspberry extract at any grocery store. The brand McCormick has a good raspberry extract, which is what I have used here.
Can I use dark chocolate as the outer coating?
- You can use dark chocolate as the outer coating, however the flavors work beautifully together with semi sweet chocolate.
Where can I purchase kadaif from?
- Kadaif is finely shredded phyllo dough that is used in many Middle Eastern desserts. You can find it here at Amazon or find it at any Middle Eastern store.
Where can I purchase pistachio cream from?
- Pistachio cream can be found at Amazon linked here, and is a good price for the amount of the cream. This one is from Sicily. It is a 21 ounce jar that can be used to make many different kinds of desserts.
Where do I get freeze-dried raspberry powder from?
- You can find freeze-dried raspberries at Trader Joes that can be blitzed in a high speed blender and used in the caramel. OR you can find the free-dried raspberry at Amazon linked here. Trader Joe’s option is more economical.
How long will the Dubai Chocolate Twix Bars last? How to store them?
- The bars should be stored in an airtight container lined with a parchment paper, for upto two weeks in the fridge.
