I've been watching the viral Dubai Chocolate Bar and all of its many versions on social media for the full length of the year--from a distance. I've been quite busy baking, after all!
Here's the deal: I found these bars very fun to make and even more delicious to eat!
I think my grandfather Richard Abowd, a confectioner from his early business days, would approve. Give it a whirl and let me know what you think too!
You'll find tons of photos in this post demonstrating exactly what to do, along with links to get the molds, kataifi dough, and pistachio cream. There's a video too.
It's a fun process and the bars--they are just delicious with their textural contrast (crispy-creamy filling) and dark chocolate.
One of the key ingredients in the Dubai bars is pistachio cream. You can buy it easily now online and in some stores, but you can also make it easily, too.
Maalouf Extra Virgin Olive Oil is comprised solely of the Souri varietal of olives indigenous to Lebanon. They are grown in and around the Koura region north of Beirut, location of the Maalouf family groves. Their new label is red!
The Maalouf Extra Virgin Olive Oil we love, available in a 500 ml bottle. I'm using this every day and loving the fresh flavor, especially on our salata.
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