Berry Bloom Dubai Chocolate

A BONEnBLOOM twist on the viral Dubai chocolate. Rich chocolate, creamy pistachio, golden crunchy kataifi, and the vibrant tartness of Tasmanian blackcurrant.

Ingredients

• 300g milk or dark chocolate (I like to layer — white chocolate in the base, dark chocolate on top)
• 150g kataifi pastry, finely chopped (or Uncle Tobys Wheat)
• 20g butter
• 180g pistachio spread
• 2 tbsp tahini
• 5g Berry Bloom (Tasmanian blackcurrant skin powder)
• Pinch of sea salt
• Freeze-dried berries, fresh raspberries, Berry Bloom and/or crushed pistachios, to finish

Method

1. Melt half the chocolate, then spread it evenly in a silicone chocolate mould.
2. Place the mould in the fridge for 10 minutes, or until the chocolate is firm.
3. Melt the butter in a frying pan over medium heat.
4. Add the kataifi pastry and cook, stirring regularly, until crisp and beautifully golden.
5. Remove from the heat and mix through the pistachio spread, tahini and sea salt.
6. Allow the filling to cool slightly, then gently stir in the Berry Bloom powder. Don't overmix if you'd like visible berry ribbons throughout.
7. Spoon the pistachio mixture into the chocolate shell, leaving a little room around the edges.
8. Melt the remaining chocolate and pour it over the filling to seal the bar.
9. Sprinkle with crushed pistachios, freeze-dried berries, or a little extra Berry Bloom.
10. Refrigerate until completely set, then break, bite, and enjoy.

What's Berry Bloom?

It's our Tasmanian Blackcurrant Skin powder — made from the skins of Tasmanian-grown blackcurrants, naturally rich in antioxidants and vitamin C. Here it's what gives the filling its vibrant tartness and colour, on top of its wholefood credentials.

SHOP BERRY BLOOM →

Berry Bloom tip

For an extra berry hit, mix 5g of Berry Bloom into 50g of melted white chocolate and drizzle it through the mould before adding the first chocolate layer.

Crunchy. Creamy. Chocolatey. Blooming with Tasmanian blackcurrant.

Love, Jess x

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