Food trends can be fun. It is exciting to try combinations of traditional foods we may not have known about. Even better is when someone creates a new idea, combining ingredients.
Last year, I tried the smores cookies that I had watching on social media, and they were delicious and fun to make. They became a useful tool in pastry class to discuss how temperature affects certain ingredients and how that science can be manipulated. I’m sure most people didn’t get as excited as I did about the science of it, but they were still delicious.
The large marshmallow inside the cookie dough made it stay tall like a ball until the marshmallow reached a certain temperature. Then, the cookie would fall into a perfect cookie shape as the marshmallow melted from the heat. If shaped carefully, the cookie would contain the filling; if not, it would be a tasty mess.
Other food trends that have seemingly become a part of everyday life include cauliflower everything — using this versatile veggie to make crusts or substitute for meats. I remember when social media made avocado toast a staple on every breakfast and brunch menu. It was simple, delicious and healthy.
Unicorn cakes and cupcakes were extremely popular for a while and are still found on birthdays and holidays. I was excited to see roasted Brussels sprouts become popular through social media, as it has always been one of my favorite vegetables — though I prefer them braised. And let’s not forget about sourdough. I don’t think that one needs an explanation. We still have starters in our fridge.
Fermentation and pickling are also two of my favorite things, and they received lots of attention as people were inspired to learn and experiment with these delightful concepts.
While at the American Culinary Federation Convention in Las Vegas this summer, I listened to a pastry panel discuss modern trends and the effects they had on their varied business concepts. Of course, Dubai chocolate was mentioned. All of the panelists explained how they initially resisted the trend, thinking it would pass quickly. But eventually, they all created a version of the combination in their businesses, and it became a top sales item for each of them. The overarching lesson was a reminder to pay attention to the public and be willing to be flexible if it is profitable. Just make it in a way that connects with your business’s identity.
Dubai chocolate was created by Sarah Hamouda, founder of Fix Dessert Chocolatier. It was loosely inspired by a dessert called kunafa, or knafeh, which is shredded phyllo filled with a creamy filling topped with a flavorful sugar syrup. What she created — to appeal to a pregnancy craving — was toasted kataifi, or shredded phyllo, mixed with pistachio paste and tahini (sesame paste), all enclosed in chocolate. Originally, it was named “Can’t Get Knafeh,” but after its social media explosion, it was renamed Dubai chocolate.
It is a surprisingly easy dessert to make, though the ingredients are a little pricey. Toast the shredded and chopped phyllo in butter until golden brown, and then let cool. Combine pistachio paste, tahini and a little salt, and then stir this into the cooled phyllo. Cover the mixture in chocolate.
Strawberries go quite well with this combination as they brighten the combination and cut the richness. I recently made a version in tart form with a vanilla crust, strawberry jam, pistachio, tahini and kataifi filling, and chocolate mousse topped with fresh strawberries. We are also offering a version on our Bistro Verde menu. It is a chocolate mousse base topped with the pistachio, tahini and kataifi filling, topped with strawberries. It is delicious!
Dubai chocolate
Ingredients
- 75 grams kataifi
- 30 grams butter
- 180 grams pistachio paste
- 10 grams tahini
- Pinch of salt
- 250 grams chocolate, may need more
- 1 tablespoon coconut oil
Directions
- Toast kataifi and butter in a sauté pan until golden brown, stirring constantly. Remove from pan and let cool.
- Combine pistachio paste, tahini and salt. Stir into kataifi; reserve.
- Combine chocolate and coconut oil. The ratio is 1 cup chocolate to 1 tablespoon oil. Place cupcake paper into a cupcake pan. Pour about 2 tablespoons of the chocolate mixture into the cupcake papers.
- Place about a tablespoon worth of the pistachio and kataifi mixture on top, shaping so it doesn’t quite touch the edges.
- Pour just enough chocolate to cover the pistachio mixture, not using more than needed (or it will be less delicate to enjoy).
- Place it in the fridge until the chocolate is hardened.
- Peel off the papers, and enjoy!
- If you want, you can add chopped pistachios to the top before the chocolate hardens. A little strawberry jam would be delicious on top, too.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.