Europe goes nuts for viral Dubai chocolate. With bars priced over €100, chocolate smuggling spreads across the continent

The recent frenzy over luxury Dubai chocolate has taken Europe by storm, with some high-end bars being sold for over €100. As demand for these rare and extravagant treats grows, a black market for smuggling them across the continent has emerged. The allure of these chocolates, often made with exclusive ingredients and premium packaging, has led to a surge in illicit activity. Smugglers are bypassing customs, flooding European markets with Dubai's premium sweets, which has raised concerns over the illegal trade and potential health and safety risks. This underground chocolate smuggling operation highlights the extent to which high-end food trends can fuel cross-border criminal activity.

The viral Dubai chocolate is known for its extravagant and visually stunning presentation. The bars often feature luxurious packaging, with some adorned in gold foil or intricate designs, emphasizing the premium nature of the product. Some varieties come in large, elegant blocks, while others may be in smaller, perfectly molded pieces, often embedded with edible gold leaf or sparkling decorations.

As for the ingredients, these chocolates are crafted using rare and high-quality components. They typically include premium cocoa beans, often sourced from exclusive regions around the world, and may be infused with exotic flavors like saffron, pistachio, or rose. The rich, velvety texture is enhanced by the addition of fine ingredients such as Belgian or Swiss chocolate, and some varieties incorporate luxury items like gold dust, truffles, or even edible pearls. Some limited-edition bars also feature unique flavors inspired by Middle Eastern spices and herbs, making them stand out in both taste and aappearance.

Making biryani involves layering fragrant basmati rice with a flavorful meat or vegetable curry and cooking it together to create a rich, aromatic dish. Here's a step-by-step guide for a classic chicken biryani recipe:

Ingredients

For the Rice:

• 2 cups basmati rice

• 4 cups water

• 1 tsp salt

• 2-3 green cardamom pods

• 1 bay leaf

• 1 cinnamon stick

• 4-5 cloves

For the Chicken Marinade:

• 500 g chicken (bone-in or boneless)

• 1 cup yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp red chili powder

• 1 tsp garam masala

• 1 tsp coriander powder

• Salt (to taste)

• 2 tbsp lemon juice

For the Biryani:

• 3 tbsp ghee or oil

• 2 medium onions, thinly sliced

• 2 medium tomatoes, chopped

• 2 green chilies, slit

• A handful of mint leaves

• A handful of coriander leaves

• 1/2 cup warm milk (with a pinch of saffron soaked in it)

• 1 tsp biryani masala

• Fried onions (optional, for garnish)

Instructions

Step 1: Prepare the Rice

1. Wash the basmati rice until the water runs clear and soak it for 30 minutes.

2. Boil water with salt, cardamom, bay leaf, cinnamon, and cloves.

3. Add the soaked rice and cook until it's 70-80% done (grains should still be firm). Drain and set aside.

Step 2: Marinate the Chicken

1. In a bowl, combine all the ingredients listed under "Chicken Marinade."

2. Let the chicken marinate for at least 1 hour (preferably overnight for deeper flavors).

Step 3: Cook the Chicken

1. Heat ghee or oil in a deep pan. Fry the onions until golden brown and crisp. Remove half for garnish.

2. Add the marinated chicken to the remaining onions and cook on medium heat until the chicken is tender and the oil separates.

3. Stir in tomatoes, green chilies, biryani masala, mint, and coriander leaves. Cook for another 5 minutes.

Step 4: Layer the Biryani

1. In a heavy-bottomed pot or a large pan, spread a layer of chicken at the bottom.

2. Add a layer of rice on top. Sprinkle some saffron milk, fried onions, and a few mint leaves.

3. Repeat the layers until all ingredients are used, finishing with rice on top.

Step 5: Dum Cooking (Steam)

1. Cover the pot tightly with a lid or foil to trap the steam.

2. Place the pot on low heat and cook for 20-25 minutes. Alternatively, bake in a preheated oven at 180°C (350°F) for the same duration.

Step 6: Serve

1. Gently mix the layers before serving to combine the flavors.

2. Serve hot with raita, salad, or pickles.

Enjoy your homemade biryani! Let me know if you'd like tips for vegetarian or seafood versions.

Oliebollen (Dutch doughnuts) are a traditional Dutch treat often enjoyed around New Year's. Here's a simple recipe to make them at home:

Ingredients:

• 500g (4 cups) all-purpose flour

• 10g (2 tsp) sugar

• 7g (2 tsp) salt

• 10g (2 tsp) instant yeast

• 300ml (1 1/4 cups) warm milk

• 150ml (2/3 cup) warm water

• 1 egg

• 150g (1 cup) raisins or currants (optional, soaked in warm water for 15 minutes)

• Vegetable oil for frying

• Powdered sugar for dusting