Discover Dubai Chocolate Chewy Cookies, a Korean dessert sensation inspired by the cult‑favorite Dubai chocolate. Each cookie is filled with a luxurious blend of pistachio paste, Callebaut White Chocolate W2, butter‑roasted kataifi, Pailleté Feuilletine, and a bright cherry center—creating a rich, multi‑textural bite. The delicate vanilla notes of W2 round out the flavors beautifully. Wrapped around this decadent filling is a soft, marshmallow‑based dough infused with Callebaut Extra Brute Cocoa Powder. The result is a deep, chocolatey cookie with a balanced sweetness, subtle bitterness, and irresistibly chewy texture that pairs perfectly with the indulgent center.

Level:: Medium
Makes:: 25 pieces
Shelf life:: 10 days
Conservation:: 12～18℃

9.2 oz

Kataifi
2.1 oz

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag
1.8 oz

unsalted butter
14.1 oz

Pistachio paste
4.2 oz

Callebaut White Chocolate - W2 - 5kg Block
25 Piece(s)

Amarena Cherry

1. Melt the white chocolate to 40°C. Mix the pistachio paste into the melted chocolate until homogenous.

2. Melt unsalted butter and mix into the kataifi and pailleté feuilletine. Roast in a 175°C oven for 10-12 minutes, or until golden brown. When cool, fold into the white chocolate/pistachio mixture.

3. Divide filling into 30 gram portions. Roll into balls, placing the cherry into the center. Freeze until solid.

14.1 oz

Marshmallows
3.0 oz

unsalted butter
1.8 oz

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
1.4 oz

Nonfat milk powder

1. In a medium saucepace, slowly melt the butter and marshmallows over low heat.

2. Sift the cocoa powder and milk powder together. Stir into marshmallow mixture until smooth and shiny. Set aside on a greased sheetpan until cool enough to handle.

Q.S.

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg

1. Remove frozen filling from freezer.

2. Scale 30g portions of Chocolate Marshmallow Dough. Using generously-greased hands, shape the dough into a circle large enough to wrap around the center. Wrap dough around the filling, pinching the seam on the bottom. Roll the ball between your hands to smooth the seam and even the thickness of the coating. Place in a bowl of cocoa powder and roll to cover.

3. Before serving, sift additional cocoa powder on top of the cookie.