Hazelnut Praline Dubai Bar

Hazelnut Praline Dubai Bar

A luxurious twist on the classic Dubai chocolate bar — hazelnut praline replaces part of the pistachio cream filling, adding a deeper, roasted nut richness alongside the signature kunafa crunch. The result is a bar that combines Middle Eastern pistachio tradition with French praline technique.

Total time: 1 hour + 1 hour chilling | Yield: 6 bars | Difficulty: Intermediate

Ingredients

For hazelnut praline cream:

• 100g roasted hazelnuts (skinned)
• 60g pistachio cream
• 30g powdered sugar
• 2 tbsp neutral oil
• Pinch of salt

For the bar shell:

• 400g dark or milk chocolate couverture, tempered
• 80g kataifi/kunafa dough, toasted in butter
• Flaky sea salt for finishing

Instructions

Make the Praline Cream

1. Process roasted hazelnuts in a food processor for 3-4 minutes until they form a smooth butter.
2. Add pistachio cream, powdered sugar, oil, and salt. Process another 2 minutes until smooth and combined.
3. Taste — the hazelnut should be prominent, the pistachio a secondary note. Adjust ratio to preference.
4. Chill in the refrigerator for 30 minutes until firm enough to pipe.

Toast the Kunafa

1. Melt 1 tbsp butter in a skillet over medium heat.
2. Add kataifi dough, breaking it into small pieces.
3. Stir continuously for 4-6 minutes until golden and crispy. Remove and cool completely.

Assemble the Bars

1. Temper chocolate to working temperature (31-32C for dark, 29-30C for milk).
2. Fill each bar mold cavity 1/3 full with chocolate. Tap to settle, then tilt to coat the sides.
3. Invert molds over the bowl for 30 seconds to drain excess, leaving a shell.
4. Refrigerate shells for 5-8 minutes until set.
5. Fill shells with hazelnut praline cream, leaving 2mm gap at the top.
6. Add a layer of toasted kunafa crumbs over the cream.
7. Cap with tempered chocolate, spreading flat with a palette knife.
8. Refrigerate for 45-60 minutes until fully set.
9. Unmold by flexing the silicone mold gently — bars should release cleanly.

Finishing

Sprinkle finished bars with flaky sea salt immediately after unmolding. Optionally dust with gold luster powder for presentation.

Storage

Keeps at cool room temperature (18-22C) for 2 weeks. Refrigeration causes condensation bloom on the surface — store in an airtight container in a cool pantry instead.

Tips

• Hazelnut to pistachio ratio: Start at 60/40 hazelnut/pistachio. Increase pistachio if you want the classic Dubai flavor more prominent.
• Praline texture: Should be spreadable but hold its shape. If too runny, add 1 tbsp cocoa butter chips and refrigerate. If too stiff, add a few drops of neutral oil.
• Shell thickness: 2mm shell is ideal. Thicker shells overpower the filling; thinner shells crack on unmolding.

Variations

• Add 1/4 tsp espresso powder to the praline cream to enhance the hazelnut roast flavor
• Use white chocolate shell with hazelnut praline for a contrasting color combination
• Add a thin layer of dark chocolate ganache above the kunafa for a triple-layer bar

Frequently Asked Questions

Can I use Nutella instead of homemade praline? Nutella is hazelnut spread with cocoa and sugar — it works as a substitute but is sweeter and has a different texture than pure praline cream. The result will be more dessert-forward.

Where do I find skinned roasted hazelnuts? Trader Joe's, Whole Foods bulk bins, or online. If using whole hazelnuts, roast at 350F for 12 minutes and rub in a kitchen towel to remove skins.

Do I need molds for this recipe? Bar molds produce the cleanest result. You can also make hazelnut praline Dubai bark (see our bark recipe) without molds.