Description
This Dubai Chocolate Bar recipe is a luxurious treat combining crispy kataifi pastry with creamy pistachio and tahini filling, encased in rich milk chocolate. The bar features a decorative white chocolate drizzle with optional green food coloring for a vibrant touch. Perfect for chocolate lovers seeking an elegant and unique dessert inspired by Middle Eastern flavors.
Ingredients
Scale
Kataifi Pastry Mixture
- 3 tablespoons unsalted butter or coconut oil, divided
- 5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen
Filling
- 1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream
- 2 tablespoons well-stirred tahini
- 1/4 teaspoon kosher salt
Chocolate and Decoration
- 3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard
- 1 to 4 drops liquid or gel green food coloring (optional)
- 12 ounces good-quality milk chocolate chips (about 2 cups), divided
Instructions
- Toast Kataifi Pastry: Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add the chopped kataifi pastry dough and cook, stirring occasionally, until golden-brown and crispy, about 8 to 10 minutes. Transfer the toasted pastry to a medium bowl.
- Prepare Filling: Immediately stir in the jar of creamy pistachio butter, tahini, and kosher salt into the warm kataifi pastry until the mixture is evenly combined and smooth.
- Set Up Mold: Place 2 large or 1 extra-large rectangular silicone Dubai chocolate molds on a baking sheet to prepare for assembly.
- Melt White Chocolate: Fill a small saucepan halfway with water and bring it to a simmer over medium heat. Place a heatproof medium bowl over the simmering water to create a double boiler. Add the white chocolate chips to the bowl and stir constantly until completely melted, about 1 minute.
- Decorate Mold Bottom: Remove the bowl from the double boiler and stir in 1 to 4 drops of green food coloring if using. Drizzle the melted white chocolate over the bottom of the molds in an irregular pattern. Freeze the molds while melting the milk chocolate.
- Melt Milk Chocolate: Reserve 1/4 cup of the milk chocolate chips. Add more water to the saucepan if necessary, then return the bowl to the double boiler. Add the remaining milk chocolate chips and the remaining 1 tablespoon of unsalted butter. Stir constantly until fully melted, about 2 minutes.
- Temper Milk Chocolate: Remove from heat and stir in the reserved 1/4 cup of milk chocolate chips until completely melted, helping to temper the chocolate for a nice shine and snap.
- Coat Mold: Spread about 1/4 cup of the melted milk chocolate to coat the bottom and sides of the mold(s) in a thin, even layer. Freeze the molds until set, about 10 minutes.
- Fill Mold: Add the pistachio cream mixture to the chocolate-lined molds. Use an offset spatula or the back of a spoon to gently spread and press the filling into an even layer.
- Top with Chocolate: Pour the remaining melted milk chocolate over the pistachio filling, spreading it evenly. Use a bench scraper or offset spatula to level the top and remove any excess chocolate.
- Set Bar: Refrigerate the chocolate bars until completely set, at least 40 minutes.
- Unmold and Trim: Remove the bars from the molds and trim off any overhanging chocolate edges with a knife for clean presentation.
Notes
- Use a high-quality milk chocolate and white chocolate for the best flavor and texture.
- If kataifi pastry dough is frozen, allow it to thaw completely before chopping and toasting.
- The green food coloring is optional but adds a festive and authentic look to the chocolate bars.
- Tempering the milk chocolate by adding reserved chips improves the appearance and texture of the final chocolate coating.
- Store the chocolate bars in the refrigerator to maintain freshness and firmness.
- If silicone molds are unavailable, use any chocolate bar mold or small baking pan lined with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Dubai chocolate bar, pistachio chocolate bar, kataifi pastry dessert, Middle Eastern chocolate dessert, homemade chocolate bar
