The viral Dubai stuffed chocolate bars but using the Chinese Almond Cookie Butter from Rooted Fare
Makes 6-8 bars
Ingredients:
* 2 tablespoons unsalted butter
* 8 ounces kataifi, roughly chopped or broken up
* 4 (3-4 ounce) dark chocolate bars, roughly chopped
* 1 jar Chinese almond cookie butter from Rooted Fare
* 1/2 cup tahini
* Optional: 1 tbsp honey (sub sweetener of your choice) - omit if using milk chocolate
Instructions:
1. In a large pan, melt the unsalted butter over medium heat. Add the chopped kataifi and toast it, stirring frequently, until it turns a deep golden brown and becomes crunchy. Be careful not to burn it. Remove from heat and set aside to cool.
2. Place two-thirds of the chopped dark chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth, reaching a temperature of about 115°F (46°C). Add the remaining one-third of the chopped chocolate to the melted chocolate and stir until completely melted and smooth, bringing the temperature down to 88-90°F (31-32°C). If needed, microwave in additional 10-second intervals, stirring after each, until all the chocolate is melted and tempered.
3. Pour a thin layer of the tempered chocolate into each slot of a chocolate bar mold. Leave enough space for the filling. Refrigerate the mold for 10 minutes to allow the chocolate to set.
4. In a large bowl, combine the toasted kataifi, Chinese almond cookie butter, and tahini. Mix thoroughly to ensure the ingredients are well incorporated.
5. Remove the chocolate mold from the fridge. Fill each mold with a thick layer of the kataifi mixture, pressing it down with a spoon to flatten it. Pour the remaining melted chocolate over the kataifi mixture, spreading it evenly to cover the filling. Return the molds to the fridge and chill for 30 minutes to 1 hour until fully set.
6. Carefully remove the chocolate bars from the molds. Keep the bars refrigerated until ready to serve.
7 сен 2024
