Easy Dubai Chocolate Bar
I’ll admit I made this because of the internet. Everyone was cracking one open on camera, and I wanted to know if the crunch was real. It is. The trick is toasting the kataifi in butter until it’s properly golden and dry, a few minutes longer than feels necessary. Pale kataifi goes soft in the filling. Toasted kataifi stays crisp even after a night in the fridge.
White chocolate gets stirred into the pistachio paste, which keeps the filling smooth and a little loose. Then it’s just layers: chocolate shell, filling, more chocolate, chill. You don’t need a thermometer or a fancy mold. I use a loaf pan and cut the bar into pieces, because one whole bar is a lot of chocolate for one person.
An easy Dubai chocolate bar made in a loaf pan at home. Toasted kataifi and pistachio cream sit inside a thick milk chocolate shell, so every bite goes crunch, then soft. It needs about 30 minutes in the fridge to set, and that's it.
Ingredients
Equipment
Method
- Melt the butter in a skillet over medium heat. Add the kataifi pieces and cook, stirring frequently, for 5 to 7 minutes until every strand is golden and crisp. Remove from the heat and let cool completely on a plate.3.5 oz kataifi (shredded phyllo dough), 3.5 tbsp unsalted butter
- Melt the white chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat, stir in the pistachio paste until fully combined, then fold in the cooled toasted kataifi. Set this filling aside.7.75 oz milk chocolate, 4.25 oz white chocolate, 3.5 oz pistachio paste
- Melt the milk chocolate in a heatproof bowl over simmering water, stirring until glossy and fluid. Pour half of the melted milk chocolate into the mold and use an offset spatula to spread it evenly across the bottom and up the sides, creating a complete shell. Transfer to the freezer for 3 minutes to set firm.
- Spoon the pistachio-kataifi filling into the chilled chocolate shell, spreading it in an even layer and pressing it gently with the back of a spoon so it sits flush and compact.
- Pour the remaining melted milk chocolate over the filling and smooth the surface flat with the offset spatula, sealing the bar completely. Refrigerate for at least 30 minutes until the shell is fully set. For a slightly soft, yielding center, let the bar sit at room temperature for 5 to 10 minutes before unmolding and slicing.
Nutrition
Notes
If the milk chocolate thickens while you work, set the bowl back over the hot water for 30 seconds to loosen it. Store the bar in the fridge for up to 5 days, wrapped tightly.
You might also like our Flourless Chocolate Cake.
made this yesterday and my kids actually asked for seconds which literally never happens. the pistachio paste layer is so good. definitely making it again
took it to work and everyone wanted the recipe. i used natural almond butter instead because thats what i had and it worked perfect. SO easy