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Dubai Chocolate Bar Recipe

Dubai Chocolate Bar Recipe
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★★★★★

4.9 from 7 reviews

This Dubai Chocolate Bar recipe combines crispy kataifi pastry with a creamy pistachio and tahini filling, all enveloped in smooth milk chocolate. The addition of a white chocolate drizzle with optional green food coloring creates an elegant, vibrant design that makes this dessert both visually stunning and irresistibly delicious. Perfect for sharing or enjoying as a luxurious treat, these bars offer a harmonious blend of textures and flavors inspired by Middle Eastern ingredients.

Ingredients

Scale

Pastry and Filling

  • 3 tablespoons unsalted butter or coconut oil, divided
  • 5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen
  • 1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream
  • 2 tablespoons well-stirred tahini
  • 1/4 teaspoon kosher salt

Chocolate and Decoration

  • 3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard
  • 1 to 4 drops liquid or gel green food coloring (optional)
  • 12 ounces good-quality milk chocolate chips (about 2 cups), divided

Instructions

  1. Toast Kataifi Pastry: Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add the coarsely chopped kataifi pastry dough and cook, stirring occasionally, until golden-brown and crispy, about 8 to 10 minutes. Transfer the toasted pastry to a medium bowl.
  2. Mix Filling: Immediately stir in the jar of creamy pistachio butter, tahini, and kosher salt into the toasted kataifi until the mixture is evenly combined.
  3. Prepare Mold: Place 2 large or 1 extra-large rectangular silicone Dubai chocolate mold(s) on a baking sheet to keep them stable during filling and freezing.
  4. Melt White Chocolate: Fill a small saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof medium bowl over the simmering water to create a double boiler and add the white chocolate chips. Stir constantly until melted, about 1 minute.
  5. Add Color and Drizzle: Remove the bowl from the double boiler and stir in green food coloring if using. Drizzle the colored white chocolate over the bottom of the chocolate mold(s) in an irregular pattern. Freeze the molds to set the drizzle while you melt the milk chocolate.
  6. Melt Milk Chocolate: Reserve 1/4 cup of milk chocolate chips. Add more water to the saucepan if needed and return the bowl with remaining milk chocolate chips and 1 tablespoon unsalted butter over the simmering water. Stir constantly until melted, about 2 minutes.
  7. Temper Milk Chocolate: Remove from heat and stir in the reserved milk chocolate chips until fully melted to temper the chocolate for a smooth finish.
  8. Coat Mold: Use about 1/4 cup of melted milk chocolate to coat the bottom and sides of the mold(s) evenly and thinly. Freeze for about 10 minutes until set.
  9. Fill Mold: Add the pistachio cream mixture to the prepared chocolate mold(s) and gently press and spread into an even layer with an offset spatula or the back of a spoon.
  10. Top with Chocolate: Pour the remaining melted milk chocolate over the pistachio filling and spread evenly to fill the mold. Use a bench scraper or spatula to level and remove any excess chocolate. Some chocolate may remain depending on the mold depth.
  11. Chill and Set: Refrigerate the filled mold(s) until completely set, at least 40 minutes.
  12. Unmold and Trim: Carefully remove the chocolate bars from the molds and trim any overhanging chocolate with a knife if desired. Serve chilled or at room temperature.

Notes

  • Kataifi pastry can be found in Middle Eastern or specialty grocery stores; ensure it is thawed if frozen before use.
  • Use high-quality chocolate chips for best flavor and texture.
  • Green food coloring is optional but adds a striking visual contrast when drizzled in white chocolate.
  • Tempering the milk chocolate ensures a shiny finish and crisp snap.
  • Storage: Keep chocolate bars refrigerated in an airtight container for up to one week.
  • For a dairy-free version, substitute the butter with coconut oil and use vegan chocolate chips.

Nutrition

Keywords: Dubai chocolate bar, pistachio chocolate, kataifi pastry dessert, tahini chocolate bar, Middle Eastern chocolate recipe

Find it online: https://yumwithmia.com/dubai-chocolate-bar-recipe/