Dubai Chocolate Crunch Bar Recipe

Line a 20 x 10 cm (8 x 4 in) rectangular loaf pan with plastic wrap or parchment, leaving an overhang for easy removal. Prepare a small bowl for melted chocolate.

Melt the 120 g chopped dark chocolate with the 80 g butter and 2 tbs corn syrup in a heatproof bowl over barely simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Add 1/4 tsp salt and stir to combine. Let cool slightly but keep fluid.

Mix the 120 g crushed biscuits and 80 g toasted chopped pistachios in a bowl. Pour the melted chocolate-butter mixture over the crumbs and stir until evenly coated and sticky.

Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact base layer about 1–1.5 cm thick. Smooth the top with a spatula. Chill in the refrigerator while you make the gelée and mousse (about 20–30 minutes) until set.

If using gelatin: sprinkle 6 g gelatin over 30 ml cold water in a small bowl and let bloom 5–10 minutes. If using powdered pectin, follow package instructions for quantity and hydration adjustments.

Place 300 g strawberries, 50 g sugar, and 1 tbs lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the sugar dissolves, about 6–8 minutes.

Remove the pan from heat, purée the mixture with an immersion blender (or transfer to a blender) until smooth. Pass through a fine-mesh sieve into a clean bowl to remove seeds for a glossy gelée.

Return a portion of the purée (~60 ml) to the warm pan (low heat). Add the bloomed gelatin and stir until fully dissolved. Mix that back into the rest of the purée and cool slightly until it reaches a spoonable but still pourable consistency (warm, not hot).

Pour an even layer of the strawberry gelée (about 8–10 mm thick) over the chilled crunch base. Tap the pan gently to remove air bubbles. Refrigerate until the gelée is set, about 30–45 minutes.

Place the 220 g chopped dark chocolate in a heatproof bowl.

In a small saucepan, warm 80 ml milk until it just begins to steam. In a separate bowl whisk 3 egg yolks with 30 g sugar until pale and slightly thickened.

Temper the yolks by slowly whisking a little hot milk into the yolks to raise their temperature, then pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (custard/creme anglaise texture). Do not let it boil.

Pour the hot custard over the chopped chocolate and let sit for 1 minute to melt. Stir until smooth. Add 20 g diced butter, 1/8 tsp salt and 1/2 tsp vanilla extract; stir until the butter is incorporated and the ganache is glossy. Cool to room temperature, stirring occasionally so it remains smooth.

Whip 300 ml chilled heavy cream to soft-medium peaks. Reserve about 3 tbs of whipped cream for any finishing if desired.

Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in the remaining cream in two additions until homogeneous and airy but without deflating the mousse.

Pour or pipe the chocolate mousse over the set strawberry gelée to a height that fills the pan (leave ~5 mm headspace). Smooth the surface with an offset spatula. Refrigerate until the mousse is firm, at least 3 hours, preferably overnight for best texture.

When fully set, remove the bars from the pan using the overhanging wrap or parchment and invert onto a cutting board. Peel away the lining.

Temper or gently warm the 120 g finishing chocolate or prepare a thin chocolate glaze. Using a spoon or small offset spatula, spread or pour a thin, even layer over the mousse. Chill briefly for the glaze to set (10–15 minutes).

Trim the edges with a hot knife for clean slices and cut into 8 equal bars (or 10 smaller bars).

Garnish each bar with a sprinkle of toasted pistachio halves or crumbs and a light dusting of freeze-dried strawberry powder or place a small fresh strawberry slice on top of each. Serve chilled. Store refrigerated up to 3 days; bring out 10–15 minutes before serving for best flavor.