Description
Experience the luxurious fusion of crispy kataifi, rich pistachio cream, and smooth chocolates with this homemade Dubai Chocolate Bar. This indulgent treat, inspired by the popular dessert sensation, combines the crunchy texture of golden-browned kataifi dough with creamy pistachio paste and luscious layers of milk and white chocolate, elevated by a subtle hint of tahini. Perfect for impressing guests or satisfying your chocolate cravings, this dessert is easier to prepare than you think!
Ingredients
Scale
Kataifi Mixture
- 2 cups kataifi
- 1 tablespoon butter
- 1 cup pistachio paste
- 2 tablespoons tahini
Chocolate Layers
- 2 cups milk chocolate
- ⅓ cup white chocolate
- 3 drops green food coloring
Instructions
- Prepare the kataifi dough: Roughly chop the kataifi dough into shorter threads for easier handling and even toasting.
- Toast the kataifi: Melt butter in a nonstick skillet over medium-low heat, ensuring it coats the pan. Add the kataifi threads and stir occasionally for 5-10 minutes until they turn golden brown and crispy. Remove from heat and transfer to a bowl.
- Mix kataifi with pistachio and tahini: In a large bowl, combine the toasted kataifi with pistachio paste and tahini until thoroughly mixed. Set aside while preparing the chocolate layers.
- Melt the chocolates: Using a double boiler or gentle microwave bursts, melt the milk chocolate in one bowl and the white chocolate in another until smooth and glossy.
- Add color to the white chocolate: Stir three drops of green food coloring into the melted white chocolate until evenly blended, giving it a vibrant hue.
- Form the chocolate base: Drizzle the colored white chocolate along the inside of a chocolate bar mold to create decorative edges. Then pour enough melted milk chocolate to cover the bottom of the mold comfortably. Freeze for 10 minutes to set.
- Add the filling: Spoon the pistachio and kataifi mixture into the mold on top of the set chocolate base. Use a palette knife to spread and flatten the filling evenly, pressing it gently so it touches the sides of the mold for structure.
- Top with chocolate: Carefully pour a final layer of milk chocolate over the filling, smoothing the surface to seal the dessert.
- Set the bar: Freeze the entire mold for an additional 10 minutes or until the chocolate is completely firm.
- Unmold and serve: Gently remove the chocolate bar from the mold and enjoy your decadent Dubai Chocolate Bar!
Notes
- Learn how to make the viral Dubai Chocolate Bar at home with this straightforward recipe.
- The kataifi provides a uniquely crispy texture that contrasts beautifully with the creamy pistachio filling.
- Using a double boiler ensures your chocolates melt smoothly without burning.
- If you don’t have a chocolate bar mold, a loaf pan lined with parchment paper can work as an alternative.
- For a more intense pistachio flavor, consider using freshly ground pistachios to make your own paste.
- Store the finished chocolate bar in the refrigerator or freezer to maintain its texture and freshness.
Nutrition
- Serving Size: 1/4 of a large bar
- Calories: 812
- Sugar: 54.2 g
- Sodium: 152.3 mg
- Fat: 51.1 g
- Saturated Fat: 22.7 g
- Unsaturated Fat: 28.4 g
- Trans Fat: 0 g
- Carbohydrates: 76.2 g
- Fiber: 6.9 g
- Protein: 15.8 g
- Cholesterol: 29.9 mg
