Dubai Chocolate Bar Recipe
This viral Dubai Pistachio Chocolate Chocolate Bar recipe is a delicious, indulgent treat that combines rich dark chocolate with a delightful mix of crunchy pistachios, toasted kataifi pastry, and velvety tahini and pistachio cream!
Servings: 8
Calories: 727kcal
Equipment
- 1 Whisk
Ingredients
- ½ lb kataifi pastry
- ¼ cup ghee
- ⅓ cup chopped pistachios
- 18 ounces dark chocolate (tempered)
- 6 oz pistachio cream
- 2 tablespoon tahini
- ⅛ teaspoon sea salt (optional)
Instructions
- If you can't find katifi dough, make it from scratch using my recipe, but you only need half a batch (8 ounces). Slice kataifi in 1" sections then add to a pan with ghee and stir continuously until golden brown (see photos). Add chopped pistachios the last few minutes, then allow to cool.
- Meanwhile, chop chocolate wafers so that they melt easier and add them to a plastic bowl. Microwave at 30 second intervals, stirring each time, until ½ of the chocolate is melted. At that point, stir the chocolate vigorously for a few minutes until completely melted.
- Brush the inside of the chocolate bar silicone mold with melted chocolate, paying special attention to the corners and sides, then refrigerate for 15 minutes until set.
- Once the kataifi is cool, add to a bowl and mix with pistachio cream, tahini, salt (if needed) and 1 teaspoon cardamom, if using. Once the chocolate in the mold has set, distribute one ¼ of the filling between each section of the mold and flatten with a spatula. Place in the fridge to firm up for 10 minutes, then fill the mold the rest of the way with the chocolate and smooth with a rubber spatula or an offset spatula.
- Once the chocolate has set, gently dislodge the chocolate bar from the silicone chocolate mold and enjoy!
Video
Notes
- For a detailed video on how to temper chocolate with a microwave, check out this great tutorial!
- If you prefer a greener, squishier filling, add more pistachio cream. Also keep in mind, some pistachio cream brands are greener than others.
- Start with premium dark or milk chocolate. The base of your chocolate will impact the final taste, so choose a good-quality chocolate with a cocoa percentage that suits your taste.
- If the chocolate hardens while working with it, temper in the microwave the same way you did the first time. It should only need 15-20 seconds to liquify.
- Chopped dates can be added to the filling to add another flavor dimension.
- For an elegant touch, use edible gold or silver leaf to decorate your chocolates. This adds a luxurious and festive flair, typical of Dubai’s opulent style.
- Pay a little extra chocolate to the corners of the mold to keep the corners from cracking as the chocolate bar is being unmolded.
- Make sure the filling is pushed into the corners so that the corners are not hollow, which can also make the chocolate snap off when the chocolate bar is being unmolded.
- After making your chocolates, wrap them in aluminum foil and store them in an airtight container in the fridge to preserve their freshness. Bring them to room temperature before consuming so the filling isn't too hard.
- My filling recipe is not overly wet, which I feel is necessary to give the Dubai chocolate bars some structure.
Nutrition
Serving: 1serving | Calories: 727kcal | Carbohydrates: 62g | Protein: 10g | Fat: 46g | Cholesterol: 16mg | Sodium: 73mg | Fiber: 8g | Sugar: 26g
