"This crunchy, creamy stuffed chocolate bar, created by Sarah Hamouda, has charmed sweet tooths worldwide. You can make Dubai chocolate at home. This bar has gone wild on the internet. It's filled with a mixture of pistachio paste and kataifi, which is a shredded phyllo dough. Tempering chocolate is actually a little bit easier than you think. Melt half of your chocolate over a double boiler."
"Take it off the heat. Add the rest of the chocolate, little by little, stirring it constantly so it melts into the already melted chocolate. Paint the inside of the molds using a pastry brush. The filling goes in, and another layer of chocolate on top, sets in about 30 minutes. And then you have these gorgeous chocolate bars that you made."
A crunchy, creamy stuffed chocolate bar combines pistachio paste and shredded kataifi in a molded chocolate shell. Tempered chocolate is prepared by melting half the chocolate over a double boiler, removing it from heat, and adding the remaining chocolate gradually while stirring. The tempered chocolate is brushed inside molds with a pastry brush to form shells. The pistachio-kataifi filling is added, then another layer of chocolate seals the bars. The bars set in about 30 minutes, producing glossy, handcrafted chocolate bars with a crunchy, creamy interior.
Read at www.nytimes.com
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