Dubai Chocolate Bar Recipe
Servings: 2 large bars
Calories: 1726kcal
Recreate this fun viral treat at home with my step-by-step instructions. The bar is chocolate (milk or dark) with a pistachio and katifi filling. You can make your own pistachio cream for this recipe following my recipe for Pistachio Cream (only 1/2 recipe is needed for the bars).
Print Recipe
Equipment
Ingredients
- 5 ounces kataifi dough room temperature
- 1/4 cup salted butter
- 1 ounce white chocolate finely chopped
- 14 ounces high quality dark chocolate finely chopped from bars
- 1 7 oz jar of pistachio cream
- 1 tablespoon tahini
- 1/4 teaspoon fine sea salt
Instructions
- Chop the kataifi into 1-inch pieces. Rub them to separate the thin strands as much as possible.
- Melt the butter in a large skillet over medium high heat. Add the chopped kataifi and cook, stirring constantly until it is evenly golden brown, about 10 minutes. Transfer the kataifi to a large bowl and add the pistachio cream, tahini, and salt. Stir well to combine. Set aside.
- Place the finely chopped white chocolate in a small microwave safe bowl. Microwave in 30-second intervals, stirring the chocolate between each interval until there are only a few lumps of solid chocolate left. Allow the chocolate to rest at room temperature for a few minutes as the rest of the chocolate melts. If coloring the chocolate, place half in another small bowl and add a few drops of food coloring to one of the bowls. Stir well.
- Place the chocolate bar mold on a piece of parchment or wax paper on the counter. Drizzle the white chocolate and colored white chocolate, if using, evenly and lightly across the molds, starting off with the drizzle hitting the parchment so that the large first dollops that fall from the spoon do not hit the mold. Freeze the mold for 10 minutes.
- Meanwhile, place 3/4 of the chopped dark chocolate in a medium microwave-safe bowl and set aside the rest of the chopped chocolate. Microwave in 30-second intervals, stirring the chocolate between each interval until there are only a few lumps of solid chocolate left. Add the remaining chocolate and allow it to rest and melt at room temperature, stirring occasionally.
- Remove the molds from the freezer and pour about 1/4 of the dark chocolate into one mold and 1/4 of the dark chocolate into the other mold. Spread the chocolate with a pastry brush or turn the molds, making sure the chocolate comes up the sides evenly all the way around. Return the molds to the freezer to set for 10 minutes.
- Remove the molds from the freezer. Divide the kataifi-pistachio filling between the two molds and spread them evenly with an offset spatula. Divide the remaining chocolate between the two molds, pouring it over the filling. Spread them evenly. Leave the bards to set until solid for about 45 minutes, or freeze for 20 minutes.
- Carefully turn the chocolate bars out of the molds. Cut into pieces and serve.
Video
Nutrition
Calories: 1726kcal | Carbohydrates: 138g | Protein: 23g | Fat: 121g | Saturated Fat: 68g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 873mg | Potassium: 1556mg | Fiber: 23g | Sugar: 56g | Vitamin A: 796IU | Vitamin C: 0.4mg | Calcium: 199mg | Iron: 26mg
