How to Make the Viral Dubai Chocolate Bar at Home (Step-by-Step)
This viral Dubai chocolate bar combines a crisp chocolate shell with creamy pistachio cream, crunchy toasted kataifi pastry, and tahini for an irresistible homemade dessert.
Equipment
- Deep silicone chocolate bar moulds
- Large frying pan
- Heat-proof bowls for melting chocolate
- Pastry brush
Ingredients
- 400 gm Milk or Dark Chocolate Use high-quality couverture chocolate bars, not chocolate chips.
- 150 gm Kataifi Pastry This is shredded phyllo dough, the secret to the crunch.
- 30 gm Unsalted Butter
- 200 gm Pistachio Cream
- 1 tbsp Tahini
Instructions
- Chop the kataifi pastry into small, bite-sized pieces using a knife or kitchen shears.
- Melt the butter in a frying pan over medium heat.
- Add the chopped kataifi and toast, stirring constantly, until deep golden brown and crisp.
- Remove from the heat and transfer the toasted kataifi to a bowl. Allow it to cool completely.
- Add the pistachio cream and tahini to the cooled kataifi.
- Mix thoroughly until the pastry is evenly coated and the filling becomes thick and textured.
- Chop the chocolate into small, uniform pieces.
- Melt two-thirds of the chocolate in 20-second microwave intervals, stirring between each interval, or use a double boiler.
- Stir in the remaining chocolate until smooth.
- Pour a thin layer of melted chocolate into the silicone moulds.
- Use a spoon or pastry brush to spread the chocolate across the bottom and sides of the mould.
- Tap the mould gently on the counter to release air bubbles.
- Freeze for 10 minutes, until the chocolate shell is completely firm.
- Remove the mould from the freezer and spoon the pistachio-kataifi filling into the chocolate shells.
- Press the filling down gently, leaving a small gap at the top.
- Pour the remaining melted chocolate over the filling to seal the bars.
- Smooth the chocolate with a spatula.
- Tap the mould gently once more.
- Freeze for 45–60 minutes, until the chocolate bars are completely firm.
- Carefully remove the bars from the silicone moulds and serve.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Toast the kataifi until deep golden brown for maximum crunch.
- Allow the toasted kataifi to cool completely before adding the pistachio cream.
- Store the finished chocolate bars in an airtight container in the refrigerator.
- For a substitute, toasted panko breadcrumbs or crushed crispy rice cereal can be used instead of kataifi, although the texture will be different.
- Look for kataifi at Middle Eastern grocery stores, international supermarkets, specialty food shops, or online.