To make Dubai Chocolate, a luxurious chocolate bar filled with crispy kataifi and pistachio cream, follow these key steps:
Ingredients
- Kataifi (shredded phyllo dough)
- Butter or coconut oil
- Pistachio cream or pistachio butter
- Tahini (optional but recommended)
- Milk chocolate (for coating)
- White chocolate (optional, for decoration)
- Salt (a pinch)
Instructions
- Toast the Kataifi:
Melt butter in a frying pan over medium heat. Add the kataifi dough and cook, stirring often, until it turns golden brown and crispy (about 10 minutes). Remove from heat and add a pinch of salt
- Make the Pistachio Filling:
In a bowl, mix the toasted kataifi with pistachio cream and tahini until well combined. Heating the pistachio cream slightly can help mixing
- Prepare the Chocolate Shell:
Melt the milk chocolate gently using a double boiler or microwave in short bursts. Optionally, melt white chocolate separately and drizzle it inside chocolate molds for decoration. Pour melted milk chocolate into molds, coating the bottom and sides evenly. Chill in the fridge or freezer until set
- Fill the Molds:
Spoon the pistachio-kataifi mixture into the chocolate shells, spreading it evenly and pressing gently to fill the mold well
- Seal the Bars:
Pour the remaining melted milk chocolate over the filling to seal the bars. Smooth the surface with a spatula or bench scraper. Chill again until fully set
- Finish and Serve:
Once set, remove the chocolate bars from molds and let them come to room temperature before enjoying. Store in an airtight container in a cool place or refrigerate if your environment is warm
This recipe yields a crunchy, creamy, and indulgent chocolate bar inspired by the popular Dubai chocolate treat
