Costco Bouchard Dubai Chocolate Recipe
A Middle Eastern-inspired chocolate treat made with silky Belgian milk chocolate, creamy pistachio-tahini filling, and crunchy kataifi pastry. A delicious homemade version that’s customizable and better than store-bought.
Ingredients
For the Chocolate Shell
- 200 g Belgian milk chocolate Callebaut or Valrhona
- 1 tsp coconut oil for shine & snap
For the Pistachio-Tahini Filling
- ½ cup ground pistachios unsalted, premium-grade
- 2 tbsp tahini smooth & well-stirred
- 2 tbsp powdered sugar adjust to taste
- 1 tbsp honey or date syrup natural sweetener
- 1 tsp rose water optional
- Pinch of salt balances flavor
For the Kataifi Crunch
- ¼ cup kataifi pastry shredded phyllo dough
- 1 tbsp melted butter for golden crispiness
- 1 tsp sugar light caramelization
Instructions
- Prepare Kataifi Crunch → Toss kataifi pastry with butter & sugar, bake at 350°F for 7-8 minutes, then cool & crumble.
- Make Filling → Blend pistachios, tahini, powdered sugar, honey, rose water & salt. Mix in half of the kataifi crunch, save the rest for topping.
- Temper Chocolate → Melt ⅔ of chocolate, stir in remaining ⅓ chocolate & coconut oil for smooth texture.
Assemble →
- Pour chocolate into molds, chill 5 min.
- Add filling & kataifi crunch, seal with more chocolate.
- Chill 1 hour until set.
Garnish → Top with crushed pistachios. Optionally, use edible gold leaf for a fancy touch.
Notes
- Swap milk chocolate with dark chocolate (55% cocoa or more) for a healthier version.
- Replace butter in kataifi with olive oil.
- Adjust sugar levels or use coconut sugar.