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.