The world is weird sometimes. Social media got quite powerful in the past few years – so powerful it can cause food shortages. Not life-threatening food shortages, but in the case of Dubai Chocolate, there was a shortage of pistachio cream and Kadayif pastry threads all over Germany in the last several months. ;P The ingredients for these Dubai Chocolate Pralines were not available for quite some time, but a few days ago I finally got everything I needed to make these delicious chocolates.
If you (sometimes) get lost on Instagram or TikTok, you have probably seen videos about Dubai Chocolate already. They are all over social media. Large and thick chocolate bars with a green filling (made with pistachio cream and roasted pastry threads) are shown in those videos and maltreated in front of the camera. The green filling has to spill all over the place or the video is not eye-catching enough. Well… ;P
To be honest, I’m not a fan of videos like that – viral or not. Wherever someone crushes food just to get the filling out and spilling it everywhere, I continue scrolling. I don’t like this kind of food waste. No one can tell me that people still eat these destroyed sweets or pastries… the food almost certainly ends up in the bin once the video is recorded. I think you can see very well how good a cream filling looks by simply cutting a pastry in half. ;P
Well. Just because I don’t like those viral videos, it doesn’t mean I don’t like the sweet stuff you can see in those videos. Dubai Chocolate is (unfortunately) really delicious. Depending on how the chocolate is prepared, it’s a little too sweet for me sometimes. But the idea itself is great. Pistachios and chocolate go really well together, and the added crunchy texture from the roasted pastry threads works really well!
As mentioned before – sometimes it’s not easy to get hold of all necessary ingredients. That is, at a reasonable price. Some shops have, of course, already recognized the opportunity here and are selling pistachio cream and Kadayif pastry threads as a set/combo at outrageously high prices. Don’t buy from those shops! I have links to Kadayif pastry threads and pistachio cream in the recipe, but I would not recommend buying them via the links (to Amazon). The pastry threads should be available in Turkish supermarkets at a fraction of the price. The situation is similar with the pistachio cream. It’s not a cheap product, but when available in supermarkets, it’s usually a lot cheaper than anything from Amazon and other online shops.
Thanks to the whole Dubai Chocolate hype, some German drugstores are now selling pistachio cream as well. If you can’t find anything in a supermarket, you can also try your luck there. I was able to grab a glass of pistachio cream several times in a drugstore, for example. ;P
If you don’t want to rely on supermarkets or drugstores, you can also make pistachio cream quite easily from scratch. You don’t need much – shelled pistachios, butter, sugar, and white chocolate. Some recipes also ask for sweetened condensed milk, but this makes the cream extremely sweet. You can add it, but it’s not needed. It’s up to you, how sweet you want it to be. ;P
You have to be a little more imaginative when it comes to the pastry threads. Kadayif pastry threads (also called angel hair pastry threads) can’t really be made at home the same way it’s done in a factory… but you can make something similar. If you fill a thin pancake batter into a piping bag and pipe this batter very thinly into a hot non-stick frying pan, you will get thin, roasted pancake threads. Not the same, but similar. However, you have to practice a little to get those threads as thin as angel hair. ;P
Whether you use store-bought ingredients or homemade stuff – if you give these sweet chocolates to friends or family, you will make a lot of people happy. For sure! ;P Ignore the poorly tempered chocolate coating on my pralines. That’s something I need to practice a bit more. It does not affect the taste, but the light streaks or dots are a bit distracting. At least for me. ;)
If you like pralines and other small chocolate treats, you should check out these two recipes here as well. My simple Ice Cube Tray Chocolates are simply delicious and much easier to prepare. If you like it nutty, you should also take a look at my Hazelnut Nougat Chocolate Candy. They are a bit more difficult to prepare, but the work is worth it. The chocolate candy is a great gift for a loved one.
INGREDIENTS / ZUTATEN
(about 60 chocolates)
For the filling:
6 oz. (170g) Kadayif pastry threads*
1.8 oz. (50g) butter
9 oz. (250g) pistachio cream*
1 1/2 tbsp. Tahini (sesame paste)*
1 pinch of salt
For the chocolates:
about 60 hollow praline shells* (semi-sweet chocolate)
14 oz. (200g) semi-sweet chocolate, melted
1-2 tsp. coconut oil*
For the decoration:
some chopped pistachios
(etwa 60 Pralinen)
Für die Füllung:
170g Kadayif Teigfäden (Engelshaar)*
50g Butter
250g Pistaziencreme*
1 1/2 EL Tahini (Sesampaste)*
1 Prise Salz
Für die Pralinen:
etwa 60 Stück Pralinenhohlkörper (Zartbitter)*
200g Zartbitterschokolade, geschmolzen
1-2 TL Kokosöl*
Für die Dekoration:
einige gehackte Pistazien
As you can see from the pictures, my filling is a little drier than you might be used to see in Dubai Chocolate Bars. If you prefer it creamier, you can simply adjust the ratio of pistachio cream to roasted pastry threads. Less pastry threads, more pistachio cream, and you get a different texture. ;P
DIRECTIONS / ZUBEREITUNG
1. Roughly chop the Kadayif pastry threads. Heat a large (non-stick) frying pan and melt the butter. Add the pastry threads and roast them for a few minutes. The pastry threads should be nicely browned and crispy, but not burnt. Transfer to a larger plate or baking sheet, spread evenly, and let cool down completely.
2. Mix the pistachio cream for the filling with the Tahini and salt in a large bowl. Add the roasted pastry threads and mix to combine. The pastry threads should be quite small/short now – that helps a lot working with the mixture. Fill the hollow praline shells with the pistachio mixture. Normally you would use a piping bag to do that, but unfortunately, the mixture is too compact for this. I was successful with a small spoon and a chopstick, but it takes quite some time. Be patient! ;)
3. Roughly chop the chocolate and melt it together with the coconut oil in a small bowl. This works best over a saucepan with simmering water (the water must not touch the bowl), but you can also melt the chocolate in the microwave – very carefully. You should heat the chocolate only for a few seconds at a time in the microwave, and often stir until the chocolate has melted completely. The chocolate should not get too warm.
4. Carefully dip the filled chocolates into the melted chocolate on the side with the opening to seal the opening. Let them dry briefly (in a cool place or in the fridge). As soon as the chocolate has set, coat the chocolates completely with the melted chocolate. This works best with a fork or a chocolate dipping tool*. Brush off any excess chocolate and place the chocolates on a cooling rack or a piece of greaseproof paper. Before the chocolate coating sets and solidifies, you can sprinkle the chocolates with chopped pistachios and decorate them. Allow the chocolate coating to set completely and store the finished chocolates in a cool place.
Note: Alternatively, you can also add chopped pistachios to the melted chocolate and cover the chocolates with that or decorate the chocolates with melted white chocolate.
1. Die Teigfäden grob hacken. Eine große (beschichtete) Pfanne erhitzen und die Butter darin schmelzen, dann die gehackten Teigfäden für einige Minuten anrösten. Die Teigfäden sollten schön gebräunt und knusprig sein, aber nicht anbrennen. Aus der Pfanne auf einen größeren Teller oder Platte schütten, gleichmäßig verteilen und komplett abkühlen lassen.
2. Die Pistaziencreme für die Füllung mit Tahini und Salz in einer großen Schüssel verrühren. Die gerösteten Teigfäden dazugeben und alles gut vermengen. Damit sich die Masse gut verarbeiten lässt, sollten die Teigfäden recht klein sein. Die Masse in die Hohlkörper füllen. Normalerweise würde man in diesem Fall einen Spritzbeutel verwenden, aber die Masse ist dafür leider zu kompakt. Ich hatte mit einem kleinen Löffel und einem Essstäbchen Erfolg – es hat allerdings einige Zeit in Anspruch genommen. Etwas Geduld mitbringen!
3. Die Schokolade grob hacken und zusammen mit dem Kokosöl in einer kleinen Schüssel schmelzen – das funktioniert am besten über einem Topf mit leicht köchelndem Wasser (das Wasser darf die Schale nicht berühren), man kann die Schokolade aber auch vorsichtig in der Mikrowelle schmelzen. Hier sollte man dann aber jeweils nur wenige Sekunden erwärmen und dann immer wieder umrühren, bis die Schokolade komplett geschmolzen ist. Die Schokolade darf nicht zu warm werden.
4. Die gefüllten Hohlkörper erst vorsichtig auf der Seite mit der Öffnung in die geschmolzene Schokolade tauchen, um die Öffnung zu verschließen – kurz trocknen lassen (an einem kühlen Ort oder im Kühlschrank). Sobald die Schokolade fest geworden ist, kann man die kleinen Kugeln komplett mit der geschmolzenen Schokolade überziehen. Das funktioniert am besten mit einer Gabel oder einer Schokoladentauchgabel*. Überschüssige Schokolade abstreichen und die Pralinen dann auf ein Abkühlgitter oder ein Stück Butterbrotpapier setzen. Bevor die Schokolade anzieht und wieder fest wird, kann man die Pralinen noch mit gehackten Pistazien bestreuen und dekorieren. Den Schokoladenüberzug der Pralinen komplett fest werden lassen und die Pralinen dann an einem kühlen Ort lagern.
Hinweis: Alternativ kann man z.B. auch gehackte Pistazien in die geschmolzene Schokolade geben und die Pralinen damit überziehen oder die Pralinen mit geschmolzener weißer Schokolade dekorieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Dubai Chocolate Pralines
- Prep Time: 01:00
- Cook Time: 00:00
- Total Time: 03:00
- Yield: 60 1x
- Category: Snacks
- Cuisine: International
- Diet: Vegetarian
Description
Dubai Chocolate has become a viral hit – these Dubai Chocolate Pralines are a variation of the popular chocolate bars you can easily make at home!
Ingredients
For the filling:
6 oz. (170g) Kadayif pastry threads*
1.8 oz. (50g) butter
9 oz. (250g) pistachio cream*
1 1/2 tbsp. Tahini (sesame paste)*
1 pinch of salt
For the chocolates:
about 60 hollow praline shells* (semi-sweet chocolate)
14 oz. (200g) semi-sweet chocolate, melted
1–2 tsp. coconut oil*
For the decoration:
some chopped pistachios
Instructions
1. Roughly chop the Kadayif pastry threads. Heat a large (non-stick) frying pan and melt the butter. Add the pastry threads and roast them for a few minutes. The pastry threads should be nicely browned and crispy, but not burnt. Transfer to a larger plate or baking sheet, spread evenly, and let cool down completely.
2. Mix the pistachio cream for the filling with the Tahini and salt in a large bowl. Add the roasted pastry threads and mix to combine. The pastry threads should be quite small/short now – that helps a lot working with the mixture. Fill the hollow praline shells with the pistachio mixture. Normally you would use a piping bag to do that, but unfortunately, the mixture is too compact for this. I was successful with a small spoon and a chopstick, but it takes quite some time. Be patient! ;)
3. Roughly chop the chocolate and melt it together with the coconut oil in a small bowl. This works best over a saucepan with simmering water (the water must not touch the bowl), but you can also melt the chocolate in the microwave – very carefully. You should heat the chocolate only for a few seconds at a time in the microwave, and often stir until the chocolate has melted completely. The chocolate should not get too warm.
4. Carefully dip the filled chocolates into the melted chocolate on the side with the opening to seal the opening. Let them dry briefly (in a cool place or in the fridge). As soon as the chocolate has set, coat the chocolates completely with the melted chocolate. This works best with a fork or a chocolate dipping tool*. Brush off any excess chocolate and place the chocolates on a cooling rack or a piece of greaseproof paper. Before the chocolate coating sets and solidifies, you can sprinkle the chocolates with chopped pistachios and decorate them. Allow the chocolate coating to set completely and store the finished chocolates in a cool place.
By loading the video, you agree to YouTube's privacy policy.
Learn more
Notes
Alternatively, you can also add chopped pistachios to the melted chocolate and cover the chocolates with that or decorate the chocolates with melted white chocolate.
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
