Dubai chocolate with spirulina and turmeric
- Vegan option - Gluten-free - Lactose-free option
Preparation time: 90 minutes - Difficulty level: medium
Ingredients for a large bar:
- 30 g white chocolate (for decorative patterns)
- organic spirulina powder
- phycocyanin
- organic turmeric
- 100 g dark chocolate or milk chocolate (depending on your preference)
- 15 g butter
- 50 g glass noodles (Chinese rice noodles)
- 80 g pistachio cream
- 30 g white chocolate (for decorative patterns)
- organic spirulina powder
- phycocyanin
- organic turmeric
- 100 g dark chocolate or milk chocolate (depending on your preference)
- 15 g butter
- 50 g glass noodles (Chinese rice noodles)
- 80 g pistachio cream
Tips for the mold:
Silicone chocolate mold: A flexible silicone mold makes it easier to remove the chocolate and preserves the decorative pattern.
As an alternative to the silicone chocolate mold, you can use small baking tins, muffin tins, ice cube molds or baking tins lined with baking paper.
Disposable aluminum molds and food packaging are also suitable for simply removing the chocolate once it has set.
1 Melt the white chocolate for the decoration:
To do this, fill a pan with hot water and place a smaller pan in it to hold the chocolate. There are also special pots for this.
Once the chocolate has melted, we stir the spirulina powder or turmeric into parts of the chocolate in various small containers, depending on the desired color, until it is evenly dyed in the desired color.
Now we spread the still liquid chocolate in decorative splashes or patterns in the mold (preferably a silicone chocolate mold). Leave to cool in the fridge for a while.
2. thin layer of dark or milk chocolate:
Now melt half of the brown chocolate in a bain-marie. This is then poured into the mold over the hardened white or colored chocolate splashes and spread evenly in a thin layer before being placed in a cool place to harden. You can also pull the chocolate slightly up the sides of the mold.
3 Prepare the filling:
For the filling, soften the glass noodles (Chinese rice noodles) slightly with water.
At the same time, melt the butter in the pan and fry the chopped glass noodles until crispy brown, stirring constantly.
Mix this evenly with the pistachio cream.
Once the brown chocolate has hardened in the mold, the filling can be spread on top.
5. remaining chocolate as a base:
Now add a layer of melted brown chocolate on top of the filling.
Smooth it out with a spatula or the back of a spoon. This layer forms the 'base' of the chocolate bar.
6. remove the finished chocolate from the mold:
When everything has cooled down (after about 3 hours in the fridge), you can carefully remove your homemade Dubai chocolate from the mold by gently bending the silicone mold.
Now enjoy your meal! The chocolate not only looks good, but also tastes surprisingly crunchy and delicious.
