Dubai Chocolate Bar Recipe
Milk chocolate bars filled with crisp butter-toasted kataifi, sweet pistachio cream and tahini.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g milk chocolate, finely chopped</li><li class="ingredients-single-item">100g raw kataifi pastry, chopped into short strands</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">200g sweetened pistachio cream</li><li class="ingredients-single-item">15g tahini</li><li class="ingredients-single-item">A pinch of fine salt</li><li class="ingredients-single-item">10g chopped shelled pistachios, for finishing</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">2 deep silicone chocolate-bar molds</li><li class="equipment-single-item">Wide frying pan</li><li class="equipment-single-item">Heatproof mixing bowl and small saucepan</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Sharp knife</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Melt the butter in a wide frying pan over medium-low heat. Add the chopped kataifi and stir for 6–10 minutes, until evenly golden and crisp. Transfer to a bowl and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir the pistachio cream, tahini and salt together, then fold in the cooled toasted kataifi. The filling should be thick and spreadable; keep it at room temperature while preparing the shells.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Put the chopped chocolate in a dry heatproof bowl. Melt over barely simmering water, keeping the bowl above the water and stirring until smooth. Remove from the heat and keep all water out of the chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Spread about two-thirds of the melted chocolate over the bases and up the sides of two deep silicone chocolate-bar molds. Tap gently to remove air bubbles, then chill for 10–15 minutes until the shells are firm.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the pistachio-kataifi filling between the set shells. Press it into an even layer, leaving a little space below the rim for the chocolate base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the remaining melted chocolate over the filling and seal it against the shell edges. Smooth the surface, then refrigerate for 30–45 minutes, until completely firm.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently peel the silicone molds away from the chilled bars. Use a small dab of melted chocolate to attach the chopped pistachios to the tops, if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Let the bars stand for about 5 minutes before cutting with a sharp knife. Serve in small pieces to reveal the crisp green filling. Keep leftovers in an airtight container in the refrigerator for up to 1 week.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I keep the kataifi crisp?
Toast the strands until evenly golden, then cool them completely before mixing with the pistachio cream. Keep water out of the filling and store the bars airtight.
Do I need a silicone chocolate mold?
A deep silicone bar mold makes it easier to form a thin shell and release the chilled bar without breaking it. Divide the mixture between molds rather than overfilling them.
How should I store the finished bars?
Keep the bars in an airtight container in the refrigerator for up to 1 week. Let them stand briefly at room temperature before cutting or serving.
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