How to Make Dubai Chocolate with Maltesers
Craft a luxurious Dubai chocolate bar featuring a gleaming edible gold exterior, crisp butter-toasted kataifi pastry, rich pistachio cream, and crunchy Maltesers.
This guide shows how to make dubai chocolate with maltesers in 45 minutes plus 1 hour chilling. Start with paint the gold accent in the mold; follow the safety notes and step checkpoints below.
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🧰 Required Tools & Equipment
- ✓ Deep silicone chocolate bar mold
- ✓ Pastry brush or fine food-grade paintbrush
- ✓ Frying pan
- ✓ Heatproof mixing bowls
- ✓ Offset spatula
- ✓ Kitchen scale
📦 Materials & Supplies
- ✓ Edible gold luster dust (food-grade)
- ✓ 400g milk or semi-sweet chocolate couverture
- ✓ 150g fresh kataifi pastry (shredded phyllo)
- ✓ 30g unsalted butter
- ✓ 180g sweet pistachio cream or paste
- ✓ 20g tahini
- ✓ 100g Maltesers candies
⚠️ Safety Checkpoints & Warnings
- • Verify that luster dust is explicitly labeled food-grade or edible (E171/E172/E175 compliant), not non-toxic craft glitter.
- • Maintain low-to-medium heat when melting chocolate to prevent water contamination, steam burns, and scorching.
- • Allow fried kataifi to cool slightly before folding in Maltesers to avoid prematurely melting the candy's chocolate coating.
📋 Step-by-Step Guide (6 Steps)
Paint the Gold Accent in the Mold
Dip a dry food-grade brush into edible gold luster dust and flick or paint sweeping strokes across the bottom and sides of each silicone mold cavity. Alternatively, mix a few drops of high-proof clear food-grade alcohol with the dust for a more opaque, metallic paint finish. Ensure the mold is completely dry and free of moisture or lint before applying.
- • Shimmering gold splatters or streaks visibly adhered to the silicone cavities
- • Mold surface is dry to the touch
- • Using water to mix the dust, which prevents chocolate from setting smoothly and causes seizing
Cast the Outer Chocolate Shell
Melt two-thirds of your chocolate in a heatproof bowl set over simmering water (bain-marie) until it reaches 45°C (113°F), then stir in the remaining finely chopped chocolate off the heat to temper. Pour the tempered chocolate into the prepared mold, tilting it to cover all interior walls and corners. Invert the mold over the bowl to let excess chocolate drip out, scrape the top surface clean with an offset spatula, and chill the mold in the refrigerator for 10 minutes until set.
- • Even, opaque chocolate layer lining the mold walls
- • Chocolate shell snaps lightly and looks matte-firm when chilled
- • Leaving the shell too thin at the top rim, causing the bar to crack when unmolded
Crisp the Kataifi Pastry
Finely chop the fresh kataifi pastry into 1 to 2 cm strands using a sharp knife. Melt the butter in a wide frying pan over medium-low heat, add the kataifi, and stir constantly with a spatula for 8 to 12 minutes. Continue toasting until the pastry turns an even deep golden amber color and becomes completely crisp, then transfer it immediately to a clean bowl to cool.
- • Pastry strands are uniformly golden-brown with no pale patches
- • Slight crunching sound when pressed with a spatula
- • Leaving the pan unattended, which causes the thin pastry strands to burn rapidly
Prepare the Pistachio-Maltesers Filling
Roughly crush half of the Maltesers in a zip-top bag using a rolling pin while keeping the rest whole or halved for texture variation. In a mixing bowl, combine the cooled crispy kataifi, pistachio cream, tahini, and the prepared Maltesers. Fold thoroughly with a spatula until the kataifi and malt balls are evenly coated in a thick, crunchy paste.
- • Uniformly coated green mixture with visible malt honeycomb cross-sections
- • Pastry retains its distinct crisp texture without feeling soggy
- • Mixing the filling while the kataifi is piping hot, which melts the Maltesers chocolate coating into a muddy paste
Pack the Filling and Seal the Base
Spoon the crunchy pistachio-Malteser mixture into the set chocolate shell, gently pressing it down to eliminate air pockets while leaving a 2mm gap at the top edge. Pour the remaining tempered chocolate over the filling to cover it entirely. Smooth the surface flush with the rim of the mold using an offset spatula, gently tapping the mold on the counter to release trapped air bubbles.
- • Filling is completely encased with no protruding pastry bits
- • Top chocolate layer is flat, smooth, and flush with the mold edges
- • Overfilling the mold, which prevents the chocolate base from creating an airtight seal around the edges
Chill, Unmold, and Serve
Refrigerate the filled mold for 30 to 45 minutes until the bottom chocolate base is completely firm and releases naturally from the silicone sides. Gently pull back the flexible silicone edges and press the bottom of the mold upward to pop out the chocolate bar. Slice through the center with a sharp warm knife to reveal the layered golden shell and crunchy green pistachio-Malteser interior.
- • Bar slides out cleanly with a high-gloss, gold-dusted sheen
- • Distinct crisp snap when broken or cut in half
- • Attempting to unmold while the center is still soft, which causes the bar to bend and break
Credit: inspired by an original tutorial by ChocoMagic — watch the original on YouTube.
Don’t have everything?
- No Kataifi pastry? Toasted fine vermicelli (seviyan) or finely shredded phyllo pastry
- No Deep bar silicone mold? Small loaf tin lined with parchment paper
- No Pistachio cream? Pistachio butter blended with melted white chocolate
- No Food-grade gold luster dust? Edible gold leaf flakes or a drizzle of white chocolate