Three ways to indulge in the Dubai chocolate trend at home without breaking the bank
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WE are going nuts for pistachio flavours after Dubai chocolate took social media by storm.
The pistachio cream-filled bars have sparked a flurry of food favourites being given the nutty treatment.
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Three ways to indulge in the Dubai chocolate trend at home without breaking the bank
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But you can indulge in the trend at home without breaking the bank.
Here's some ideas for treats to try . . .
TOAST UPGRADE: Jars of pistachio cream are pricey — at least £5 for a small pot — so make your own.
Buy packs of the nuts still in shells and remove the kernels yourself, if you don't mind putting in the effort. Roast the nuts in an oven to deepen the flavour, for around five to ten minutes on a medium heat.
Add a tablespoon of sugar or syrup and blitz with enough double cream to create a smooth and creamy texture.
The cream can be kept for up to a week, in an airtight jar. You can use it drizzled over yoghurt, toast, porridge or pastries for delicious flavour.
KEEP THE DUST: The dust at the bottom of packs of pistachios can also be used, according to Zineb Faress, of Moroccan sweet brand Raphia.
She said: 'Blend it with cream cheese for a savoury spread or stir into coffee for a nutty, Middle Eastern twist.'
DREAM DESSERT: Use pistachio to create easy treats. Try melting 70-per-cent cocoa chocolate (maybe Sainsbury's Stamford Street dark, 75p) in a heatproof bowl over a pan of simmering water. Then stir in a few handfuls of pistachio kernels, making sure the chocolate thoroughly coats the nuts.
Take off the heat and spoon bite-sized amounts of the mix on to parchment paper. Pop in the fridge until set.
Irish influencer makes homemade Dubai chocolate
Fine-dining chef Dean Harper also recommends folding pistachio paste into whipped cream then alternately layering with crushed biscuits in a dessert glass, for an easy concoction that will impress any guest.
All prices on page correct at time of going to press. Deals and offers subject to availability.
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