Dubai Chocolate Bar
Crispy kataifi pastry and pistachio cream sealed inside a thick dark chocolate shell — the viral bar that's worth every minute of effort.
Ingredients
- 14 ozdark chocolate(70% cocoa, chopped or chips)
- 3 ½ ozmilk chocolate(chopped or chips)
- 5 ozkataifi pastry(shredded phyllo dough, thawed if frozen)
- 2 tbspunsalted butter
- ¾ cuppistachio cream(store-bought or homemade)
- 3 tbsptahini
- 1 pinchflaky sea salt
- 2 tbspcrushed pistachios(for garnish, optional)
Method
- 01
Melt the 14 oz dark chocolate and 3 ½ oz milk chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until completely smooth. Remove from heat and let cool for 5 minutes.
- 02
Spoon about two-thirds of the melted chocolate into 4 large silicone bar molds (roughly 15 × 7 cm each), tilting and using the back of a spoon to coat the base and all four sides evenly. Refrigerate for 10 minutes until set.
- 03
While the shells chill, use your hands to pull apart the 5 oz kataifi pastry into shorter, looser strands.
- 04
Melt the 2 tbsp unsalted butter in a wide skillet over medium heat. Add the kataifi strands and toast, tossing frequently, for 5–7 minutes until deeply golden and crisp. Transfer to a plate and let cool completely.
- 05
Combine the ¾ cup pistachio cream and 3 tbsp tahini in a bowl and stir until smooth and uniform.
- 06
Fold the cooled toasted kataifi into the pistachio-tahini mixture until every strand is coated.
- 07
Remove the chilled chocolate shells from the fridge. Divide the kataifi-pistachio filling evenly among the 4 molds, pressing it gently into an even layer and leaving a 3–4 mm gap at the top.
- 08
Pour the remaining melted chocolate over each mold to seal the filling completely, smoothing the surface with a small offset spatula or the back of a spoon.
- 09
Scatter a pinch of flaky sea salt and the 2 tbsp crushed pistachios over the still-wet chocolate tops if using.
- 10
Refrigerate the bars for at least 1 hour until fully set and firm throughout.
- 11
Unmold by flexing the silicone molds gently and turning out onto a board. Serve cold or at cool room temperature.
Adapted from public domain & community sources