Finally, a trend that’s actually tastes good 😍 If you want to upgrade your dessert game, try my Dubai chocolate tart: ua-cam.com/video/GQB0xKH8lu0/v-deo.html
Gel color made your white chocolate seize. For coloring chocolate, you should always use oil-based coloring. Gel colors are water-based, Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture 🤓😉
Interesting special & unique! That looks super delicious! 🍫I have fixed some of your recipes, they are all delicious & healthy. Also I want to thank you for sharing your recipes on your website, for all of us to read them and follow the recipe step by step. 📜
Good video… I have a question about the tempered chocolate process… what happens to the remaining chocolate once you cool the first layer before you add the filling? Won’t the chocolate harden before it’s time to add later?
Great question! When working with tempered chocolate, it’s essential to keep it at the correct working temperature throughout the process. Here's how to manage the remaining chocolate while waiting to add the filling: Keep the Chocolate Warm: After you pour and cool the first layer, the remaining tempered chocolate can start to harden if left at room temperature if you wait too long. To prevent this, you can keep it gently warmed over a bain-marie (double boiler). Make sure the heat source is low to avoid overheating and breaking the temper. and keep tracking the temperatures. Hope it helps :)
Hi🙋🏻♀️Marhaban, shalom my brother David & everyone 🗺️🕊️🫶 Wow 🤩 AWESOME! Bravo my brother, Dubai Chocolate looks deliciously decadently amazing. I love ❤️ Pistachios along with Kataifi, chocolate it’s like a delicious Kunafe without the cheese. Yummy! I’ll be making it! I usually make Pistachio/Cashew nut butter for my cake filling & it’s delicious! You’re absolutely right that you do need a heavy duty blender to make the Pistachio butter without any oil as nuts release oil. Well done 👍 my brother! God bless 🙌🤲🙏us all 🗺️🕊️🫶MC/Q🕊️🫶🌹
Finally, a trend that’s actually tastes good 😍
If you want to upgrade your dessert game, try my Dubai chocolate tart: ua-cam.com/video/GQB0xKH8lu0/v-deo.html
Shief 🧑🍳👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌🥰🥰🤩😍❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😋🤤💥💥💥💥💥💥💥💥💥💥💥💥💥💥💥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 chocolate 🍫🫕
Gel color made your white chocolate seize. For coloring chocolate, you should always use oil-based coloring. Gel colors are water-based, Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture 🤓😉
But it would’ve seized in the beginning when he mixed in the food coloring. It looks fine and smooth when he drizzled it into the molds, not seized.
@quampure You are probably right. I wish I had known it earlier 😕
I need you on my team 😉
Yes your right I added food colouring to white choc and it become seized so will look for oil based food colouring
Would powdered beetroot work?
Love your recipe. My daughter has been ordering the bars on line. After seeing your terrific video I’m going to try it myself.
Best recipe so far ..very detailed and showing mistakes also...... which many dont show 👍
🙏
Большое спасибо за такой интересный и вкусный рецепт.
It looked amazing!
It must be really tasty.
Well done!
Thank you so much for this wonderful dessert!
This chocolate looking good! I want to try ,to make it!!❤
I am always watching your video. It's so simple and good.
Oh I love this kinda chocolate I'm going to try to make this I just ordered the molds now I just have to get the rest of the ingredients
This is amazing. Thanks for sharing . I will be trying this ❤
Great explanation and tips! Thank you.
I'm glad you found it helpful!
A wonderful dessert and the Dubai Chocolate Bar is extremely awesome and super delicious ❤🍫😋☺️😊👍🏽.
Very good 👍
Interesting special & unique! That looks super delicious! 🍫I have fixed some of your recipes, they are all delicious & healthy. Also I want to thank you for sharing your recipes on your website, for all of us to read them and follow the recipe step by step. 📜
🙏❤️
Awesome video. Thanks for sharing 🎉
Wow its cool i love it
kataifi went viral !! YES!
I want to try making it. Do you recommend a brand of the shredded dough and tahini?
Duket bukur dhe e shijshme.
Good video… I have a question about the tempered chocolate process… what happens to the remaining chocolate once you cool the first layer before you add the filling? Won’t the chocolate harden before it’s time to add later?
Great question! When working with tempered chocolate, it’s essential to keep it at the correct working temperature throughout the process. Here's how to manage the remaining chocolate while waiting to add the filling:
Keep the Chocolate Warm: After you pour and cool the first layer, the remaining tempered chocolate can start to harden if left at room temperature if you wait too long. To prevent this, you can keep it gently warmed over a bain-marie (double boiler). Make sure the heat source is low to avoid overheating and breaking the temper. and keep tracking the temperatures.
Hope it helps :)
hi, what if i want to temper a mix of dark and milk chocolate, is there any spesific temperatures for it? thankss
Hi🙋🏻♀️Marhaban, shalom my brother David & everyone 🗺️🕊️🫶
Wow 🤩 AWESOME! Bravo my brother, Dubai Chocolate looks deliciously decadently amazing. I love ❤️ Pistachios along with Kataifi, chocolate it’s like a delicious Kunafe without the cheese. Yummy! I’ll be making it!
I usually make Pistachio/Cashew nut butter for my cake filling & it’s delicious! You’re absolutely right that you do need a heavy duty blender to make the Pistachio butter without any oil as nuts release oil. Well done 👍 my brother!
God bless 🙌🤲🙏us all 🗺️🕊️🫶MC/Q🕊️🫶🌹
Thank you 🙏❤️
Interesting. I'm wondering if I can just roll up phyllo sheets and slice them.
Was wondering the same thing
Can we use dark chocolate only?
Sure
עשיתי את המילוי הזה בתוך רולדת בצק פריך
מושלם
נשמע טוב
What is the red colour code?
Final gotta know the man behind this❤😂
It doesn't look good. Does it taste good?
It tastes amazing! Highly recommended.
سلام لطفا زیرنویس من خیلی اموزشهای شما را دوست دارم لطفا زیرنویس داشته باشید تا همه علاقمندان ب اموزشهای شما بتوانند استفاده کنند ولذت ببرند🙏🙏❤
😍😍😍❤️❤️❤️
Maybe the food coloring is water based and it made the chocolate dry
❤️❤️❤️❤️
kek tikuda
👌👌👌🌹🌹🌹
😀
Ahhh shit I am getting diabetes 😭
Way you talk you are david 😂
Yo, didn't your Mom ever tell you: "If you can't say anything nice, don't say it at all"??
Thumbs down on your negative comment!🤨
What negative comment?
I’m so early lol
My baby left that in her diaper this morning (not the red lmao)
Wtf is wrong with u, that’s rude
It's called kunafa ..not Kataifi...
It is kadayif for english users
It makes me think in something made by a horse.
🙄
glad it's not just me
Yuck
Looks like ...
...cow poo when they've eaten fresh green grass!
With blood dripped on top
Great recipe I did it my way and it turned out great ua-cam.com/video/6xS8IlPyZBg/v-deo.html
How many bars did this recipe make you?