Dubai Chocolate
Dubai Chocolate is a luxurious, homemade chocolate bar that combines crunchy kataifi pastry with creamy pistachio paste and rich chocolate.
Ingredients
- 5 ounces kataifi pastry (shredded phyllo, chopped and separated)
- 2 ounces unsalted butter
- 12 ounces pistachio paste
- ¾ ounce tahini (approximately 0.8 oz)
- pinch of salt
- 1 pound dark or milk chocolate (melted)
Directions
- 1
In a large, high-sided skillet, melt the 2 oz butter over medium heat. Add the kataifi pastry, breaking it up as you go. Toast it thoroughly, stirring frequently, for about 10 minutes until it’s evenly golden and crunchy.
- 2
In a large bowl, mix together the pistachio paste, tahini, and a pinch of salt until well combined. Add the toasted kataifi to this mixture and stir until everything is evenly blended. Set aside.
- 3
Have 2 large chocolate bar molds ready on a tray. Melt ½ the chocolate (dark or milk) until smooth.
- 4
At this point, if you wish, you could also drizzle some melted colored chocolate like white, green or pink on the bottom of the molds for that unique Dubai chocolate look. Spoon ½ of the melted chocolate into each mold, tilting to coat the sides and bottom thoroughly. Pour out any excess so you’re left with a thin, even chocolate shell. Place the molds in the fridge until the chocolate shell is set, about 10 minutes.
- 5
Once the shells have set, melt the remaining ½ of the chocolate. Fill each chocolate shell with the kataifi-pistachio mixture, pressing it in gently and evenly.
- 6
Spoon the newly melted chocolate over the top to seal everything in. Smooth it out and scrape away any extra for a neat finish.
- 7
Pop the molds back in the fridge until the chocolate is fully set, another 10-15 minutes. Carefully unmold the bars. They should release easily once the chocolate has hardened completely.