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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Viral Dubai Chocolate Bar With Strawberry Filling
Categories: Dessert, Middle east
Yield: 2 Bars
2 tb Vegan butter
2 c Dry kataifi
1 3/4 c Vegan white chocolate
1/2 c Freeze dried strawberries;
- ground
1/2 c Strawberry oatmilk skyr or
- yogurt
Preparation time: 80 minutes
Cooking time: 20 minutes
A berrylicious take on this viral dessert!
Make the filling first by adding your vegan butter to a large, deep
saute pan over medium-high heat. When the butter has melted, add
your kataifi. Saute the kataifi until it is golden brown, stirring
frequently to ensure an even cook on all the individual strands of
dough. This will take anywhere from 7 to 10 minutes. Empty the
toasted kataifi into a large bowl and set aside.
Melt the chocolate by using either your microwave or a double boiler.
Personally, I prefer the latter, as I always end up scorching my
chocolate when I use the microwave. For the double boiler method,
simply add about an inch worth of water to a very small pot and bring
it to a gentle boil. Place a large bowl over the top of your pot and
dump your chocolate pieces into your bowl. Once it begins melting,
use a whisk or spatula to keep your chocolate from scorching until it
is completely smooth.
Add about 2 tb of your melted chocolate to a small bowl. Add 1 ts of
ground freeze-dried strawberry and stir until smooth. Using a spoon,
splatter a little bit of the pink chocolate onto the bottom of your
chocolate bar moulds. Then, add about 1/2 cup of your melted
chocolate to each mould. (See Note.) Once you've adequately created
your first layer of chocolate, place it in the freezer for about
15 minutes.
While your chocolate is setting, finish making your filling. First,
whisk together your strawberry skyr or yogurt with the remaining
strawberry powder. If you want your filling to be extra pink, add a
couple drops of food coloring to this mixture as well. What you're
going for is the consistency of a thin, pink paste--thicker than
yogurt, but not quite as thick as tomato paste. Pour this mixture
over your toasted kataifi. Using either a spoon or your hands (the
latter is far easier), mix the paste into your kataifi until well
combined.
Once your chocolate has set (like, it isn't soft at all), take it out
of the freezer. Pack kataifi mixture into each of your moulds so they
go nearly to the top. Make sure you really pack in the sides and
corners. Then, pour the remaining melted chocolate over the tops of
each mould, using the back of your spoon or offset spatula to smooth
it out. Again, make sure you pay attention to the corners. Place the
moulds back in the freezer for 1 hour. When the chocolate has fully
set, gently remove from the moulds and enjoy!
Recipe by Joanne Molinaro
Recipe FROM:
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