Dubai Chocolate Bar
The viral sensation: a milk chocolate shell filled with crispy toasted kataifi and pistachio cream.
Ingredients
- 1 lb milk or dark chocolate, melted
- 4 oz kataifi (shredded phyllo dough), finely chopped
- 3 tbsp butter, melted
- ½ cup pistachio cream (or pistachio butter mixed with a little tahini and sugar)
- ¼ cup crushed pistachios
Instructions
- 1
Toast the chopped kataifi in a dry skillet with melted butter over medium heat, stirring often, until deep golden and crisp, 8-10 minutes.
- 2
Let it cool completely.
- 3
Mix the toasted kataifi with the pistachio cream until well combined.
- 4
Melt the chocolate gently (double boiler or short microwave bursts), tempering if you want a good snap.
- 5
Pour a thin layer of chocolate into a chocolate bar mold or lined baking pan, spreading it up the sides, then chill for 5-10 minutes until set.
- 6
Spread the pistachio-kataifi filling evenly over the set chocolate layer.
- 7
Pour the remaining melted chocolate on top to seal completely.
- 8
Sprinkle with crushed pistachios and refrigerate for 30-60 minutes until fully set.
- 9
Unmold and slice into bars.
Watch How to Make It
Tips
- Toast the kataifi low and slow — it burns quickly once it starts browning.
- Tempering the chocolate gives a professional glossy snap and prevents melting at room temperature, though it works fine without.
