Dubai Chocolate with Hazelnut Filling

Angel hair is difficult to cut — instead pull it apart roughly with your hands and put it into a frying pan with the butter. Fry it until the Knafeh is really nice and golden brown and crispy. Then transfer it into a clean Bowl and let it cool. Once it has cooled, crumble it again by hand.

Add the Hazelnut cream, the Milk couverture and the sesame paste to the cooled angel hair. Mix everything together with a Rubber scraper into a smooth, thick filling and fill it into a Piping bag.

Melt the Cocoa butter colors in a warm water bath (40 °C) or in short intervals at low wattage in the microwave. We opted for Fiery Orange and Dark Gold – a wonderful combination. Put a little orange cocoa butter on a tablespoon, place the bar molds on baking paper and drag a brush over the edge of the spoon to create splatters in the mold. Repeat with the golden color, wipe the mold clean on a piece of kitchen paper and let the colors set at room temperature for about 10 minutes. By the way, the casting photos come from our Pistachio article – the principle is exactly the same: To the Dubai chocolate with Pistachio filling.

Once the cocoa butter has set and is firm, you can cast: Fill the bar mold completely with tempered Milk couverture and tap it several times on the work surface so the air bubbles disappear.

Empty the couverture back into the tempering device, place the mold upside down over it and tap out the excess chocolate with the Chocolate hammer. This makes the shell nice and thin – and more filling fits into the bar. Wipe the underside of the mold clean with a Spatula: the cleaner you work here, the nicer the finished bar will be. Let the couverture set at room temperature and repeat everything with the remaining bars. Once the last one is cast, the first is ready for the filling.

Add the Hazelnut filling to the cast shell – about 50 g per bar – and spread it evenly with the Rubber scraper. Fill tempered couverture into a Piping bag, cut a small hole in it and seal the filling with it; close any remaining holes with a small spoon. Tap the sealed bar on the work surface so the couverture spreads evenly and the air escapes.

Put the finished bars in the fridge for about 25 to 30 minutes. Then turn them out onto the work surface – if they don't fall out on their own, give them another 5 to 10 minutes in the cold. Your Dubai chocolate with Hazelnut filling is ready!