Dubai Chocolate 

Dubai chocolate is a crunchy chocolate bar filled with a creamy pistachio and crispy shredded phyllo dough. This is my daughter’s recipe. She used vermicelli instead of shredded phyllo dough. 

Ingredients:

Ghirardelli Milk Chocolate Melting Wafers (10 oz)
La Moderna Vermicelli (7 oz)
Better goods Pistachio Spread (6.5 oz)
Butter (3 tbsp)

Method:

1. Transfer the vermicelli to a Ziploc and crush it thoroughly with your hands or a rolling pin until the pieces are very small (about 1/4 inch)
2. Melt 3 tbsp of butter in a pot over medium-low heat. Add the dry vermicelli shards.
3. Stir constantly for 5–8 minutes until a deep golden brown. Remove from heat
4. Transfer the warm, toasted vermicelli to a mixing bowl. Pour in the entire jar of Pistachio Spread.
5. Mix until every piece of pasta is coated. Set aside to cool to room temperature.

6. Place the Ghirardelli wafers in a microwave-safe bowl. Heat at 15-second intervals until melted.
7. Pour enough chocolate into your mold (you can also use a small Tupperware container) to coat the bottom. Tilt it to run the chocolate up the sides. Place in the freezer for 5 minutes to set.
8. Spoon the pistachio-vermicelli mixture into the center of the mold. Spread it flat, leaving a small gap at the top for the final chocolate layer.
9. Pour the remaining melted chocolate over the filling. Use a spatula or the back of a spoon to smooth it out to the edges.
10. Refrigerate for at least 30 minutes until the bar is completely solid.
Enjoy!

Back to Savi’s Kitchen!