Dubai Chocolate Bar
A luxurious, layered chocolate bar with creamy pistachio-tahini filling, crispy kataifi pastry, and a rich blend of milk and dark chocolate—finished with chopped pistachios and chocolate shavings.
Ingredients
- 150 g milk chocolate chopped or chips
- 150 g dark chocolate chopped or chips
- 1 cup kataifi pastry shredded phyllo dough
- 2 tbsp unsalted butter melted
- ¼ cup tahini
- ½ cup pistachio cream
- 2 tbsp powdered sugar optional, to taste
- 2 tbsp chopped pistachios for garnish
- 2 tbsp chocolate shavings optional, for garnish
Instructions
- Preheat the oven to 180°C (350°F). Toss the kataifi pastry with melted butter and bake on a tray for 8–10 minutes until golden and crispy. Let cool.
- Mix pistachio cream, tahini, and powdered sugar in a bowl until smooth. Adjust sweetness to taste.
- Melt the milk and dark chocolate together using a double boiler or microwave in short bursts, stirring frequently.
- Line a small rectangular mold or pan with parchment paper. Pour a thin layer of melted chocolate and chill for 5 minutes to set.
- Spread the pistachio-tahini filling over the set chocolate layer. Add the crispy kataifi and press gently.
- Pour the remaining melted chocolate over the top. Smooth and tap to eliminate air bubbles.
- Sprinkle chopped pistachios and chocolate shavings on top. Refrigerate for at least 2 hours or until fully set.
- Remove from mold, slice into bars, and serve at room temperature for best texture.
Notes
For added flair, swirl in rosewater or Biscoff spread into the filling. You can substitute kataifi with crushed biscuits or cornflakes. Store in an airtight container in the fridge for up to 5 days, or freeze for a month. Let sit at room temperature for 5–10 minutes before serving.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 5gFat: 24gSaturated Fat: 10gCholesterol: 10mgSodium: 40mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 100IUCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!