Dubai Chocolate Bar with Pistachio Butter and Kataifi
Luxurious and decadent Middle Eastern-inspired sweet treat - Dubai Chocolate Bar filled with creamy pistachio butter and crunchy kataifi.
Servings: 8
Ingredients
For the Chocolate Shell:
- 10 oz 300g milk, semi-sweet, or dark chocolate (your choice)
- 1 tsp cacao butter or coconut oil
For the Pistachio Butter and Kataifi Layer:
- 2.8 oz 80g kataifi phyllo pastry, finely chopped
- 1 tbsp butter or ghee 0.5 oz / 14g
- 1 tbsp sesame tahini 0.6 oz / 17g
- 8.8 oz 250g pistachio butter (about 1 cup, creamy or chunky; homemade or store-bought) 250g pistachio butter (about 1 cup, creamy or chunky; homemade or store-bought)
- 1-2 tbsp sweetener of your choice powdered sugar, honey, or maple syrup; adjust to taste or omit for a less sweet filling
- Optional Toppings:
- Melted white chocolate for drizzling
- Chopped pistachios
- Edible gold leaf for a luxurious finish
Instructions
- Step 1: Prepare the Mold
- Use a silicone loaf pan (dimensions 8x3.5x2.5 inches / 20x9x6 cm) for the best results, as it makes unmolding easy.
- If using a metal or glass pan, line it with parchment paper, ensuring the paper extends over the edges for easy lifting.
- Step 2: Melt the Chocolate
- Chop and Melt: Chop 2/3 of the chocolate (6.6 oz / 200g) into small pieces and melt it with the cacao butter in a double boiler (or a heatproof bowl over simmering water). Stir gently until smooth.
- Temper the Chocolate: Remove from the heat and stir in the remaining 1/3 of the chocolate (3.4 oz / 100g) (chopped into larger pieces). This step tempers the chocolate, giving it a shiny finish and crisp snap once set.
- Step 3: Optional Base Decoration
- To make the bar extra festive, drizzle melted white chocolate at the bottom of the mold. Sprinkle with chopped pistachios or other nuts. Let this layer set for a few minutes in the fridge before adding the main chocolate layer.
- Step 4: Create the Chocolate Shell
- Pour half of the melted chocolate (about 5 oz / 150g) into the mold.
- Tilt and rotate the mold to coat the bottom and sides (about 1 inch up the walls) evenly. Use a spatula to help spread if needed.
- Place the mold in the fridge for 10 minutes to allow the chocolate shell to set.
- Step 5: Prepare the Kataifi Layer
- Toast the Kataifi:
- If using raw kataifi (2.8 oz / 80g), cook it in a dry skillet over medium heat, stirring frequently, until golden brown and crisp (about 5-7 minutes).
- If using pre-baked kataifi, toast it lightly in a skillet for extra crunch.
- Combine the Filling:
- In the same skillet, add the butter or ghee (1 tbsp / 0.5 oz / 14g), tahini (1 tbsp / 0.6 oz / 17g), and pistachio butter (8.8 oz / 250g / about 1 cup) to the toasted kataifi.
- Stir gently over low heat for 2-3 minutes to create a cohesive mixture.
- Taste and add sweetener (1-2 tbsp) if desired. Mix thoroughly and let cool slightly.
- Step 6: Assemble the Bar
- Spread the kataifi pistachio butter mixture evenly over the set chocolate layer in the mold. Press gently with the back of a spoon to ensure a firm, even layer.
- Pour the remaining melted chocolate (about 5 oz / 150g) over the filling. Spread evenly to seal the bar completely. Smooth the top with a spatula for a professional finish.
- Step 7: Chill and Garnish
- Refrigerate the chocolate bar for 2 hours, or until fully set.
- Once set, carefully remove the bar from the mold or lift it out using the parchment paper.
- Drizzle with melted white chocolate, sprinkle with chopped pistachios, or add edible gold leaf for an elegant touch.
Video
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Notes
Recipe yield - 1 bar, 8 servings
Store in an airtight container:
At room temperature for up to 1 day (ideal for serving).
In the refrigerator for up to 5 days.
At room temperature for up to 1 day (ideal for serving).
In the refrigerator for up to 5 days.
Nutrition
Calories: 212kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 253mg | Fiber: 4g | Sugar: 9g | Vitamin A: 14IU | Calcium: 26mg | Iron: 4mg
