Dubai Milk Chocolate Bar with Pistachios

Chocolate shell: To make this Dubaï milk chocolate and pistachio bar, start by taking the Dubaï chocolate bar mould.

Place small pieces of gold leaf directly into the mould, in contact with the silicone.

Using a decorating brush, gently press the gold leaf flat against the silicone. It will stick easily. You can apply it to the base and the sides. Set aside.

Prepare the ingredients for tempering the chocolate. Here we'll be using the Mycryo cocoa butter method, which is simple and effective. This step is essential for a successful result.

Melt the milk chocolate in the microwave in 20-30 second intervals, stirring every time to avoid burning.

When the chocolate is mostly melted but a few pieces remain, it should reach around 40°C. Be careful—milk chocolate should not exceed 45°C.

The hot melted chocolate will finish melting the remaining pieces without the need for further heat. The temperature will drop to around 34/35°C.

Sprinkle the Mycryo cocoa butter evenly over the chocolate when it reaches around 35°C. Weigh it precisely (1% of the chocolate weight), using a precision scale.

Wait a moment to allow the Mycryo cocoa butter to melt slowly into the chocolate, then stir thoroughly with a maryse spatula...

...to reduce the chocolate temperature to 28/29°C. At this point, it's ready to use. A laser thermometer is recommended for accuracy.

Pour the tempered milk chocolate (28/29°C) into the Dubaï chocolate bar mould, filling it halfway.

Tilt and rotate the mould to spread the chocolate along the sides and up to the edges.

Then flip the mould over onto a sheet of baking paper to let the excess chocolate drain out. Shake it if needed so that only a thin layer remains on the bottom and sides. Keep the excess chocolate in a melting machine or an oven preheated to 30°C.

Place the mould upright on the work surface and use a chocolate spatula to scrape and level the edges.

This is what the result should look like.

Leave the chocolate to crystallize at room temperature.

Dubaï pistachio filling: Using a knife, chop the pistachios on a [PROD\:hen-planche-decouper-haccp:chopping board].

The pistachios should be chopped into various sizes, but avoid leaving whole nuts.

Weigh the other ingredients: the pistachio praline and the toasted, shredded kadayif (available in Asian grocery stores).

Pour the kadayif over the pistachio praline.

Add the chopped pistachios...

...and gently mix with a maryse spatula until the pistachios and kadayif are well coated in praline.

Take the mould with the crystallized milk chocolate shell.

Fill the inside of the silicone mould with the Dubaï pistachio filling. The mould can hold about 250-300g of filling.

Press down the filling firmly with a small offset spatula. Add more if necessary and press again to achieve a flat surface. In this case, 300g of filling was used.

The filling should be packed tightly, leaving a maximum 3mm gap from the top rim.

This is what the result should look like.

Seal the mould with the remaining milk chocolate, kept at the correct temperature (28/29°C).

Fill the mould right to the top, then smooth the surface with the chocolate spatula...

...to achieve this finish.

Leave the chocolate to crystallize at room temperature. You can also refrigerate the mould for 10 to 15 minutes maximum to speed up crystallization.

Once crystallized, turn the mould over onto the work surface...

...and gently peel it off. The flexibility of the silicone mold makes it easy to remove.

The Dubaï milk chocolate bar is now unmoulded, with the gold leaf printed on the chocolate's surface. If properly tempered, the chocolate will have a shiny finish with no white streaks.

Store at room temperature in a cool place (18-20°C) for several days. Enjoy!