Description
Dubai Chocolate Recipe is an indulgent and elegant treat combining crunchy kataifi pastry toasted in butter with a rich pistachio and tahini filling, all encased in a smooth dark or milk chocolate shell. Perfect for special occasions or gifting, these chocolate bars offer a delightful blend of textures and Middle Eastern-inspired flavors.
Ingredients
Scale
Pastry and Butter
- 5 ounces kataifi pastry (shredded phyllo), chopped and separated
- 2 ounces unsalted butter
Filling
- 12 ounces pistachio paste
- ¾ ounce tahini (approximately 0.8 oz)
- Pinch of salt
Chocolate Shell
- 1 pound dark or milk chocolate, melted
Instructions
- Toast Kataifi Pastry: In a large, high-sided skillet, melt the butter over medium heat. Add the kataifi pastry, breaking it up as you go. Toast it thoroughly, stirring frequently for about 10 minutes until it is evenly golden and crunchy.
- Prepare Filling: In a large bowl, combine the pistachio paste, tahini, and a pinch of salt. Mix until well blended, then stir in the toasted kataifi to ensure an even mixture. Set aside.
- Prepare Chocolate Molds: Arrange two large chocolate bar molds on a tray. Melt half of the chocolate until smooth and ready to work with.
- Create Chocolate Shells: Optionally, drizzle some melted colored chocolate at the bottom of the molds for decoration. Spoon half of the melted chocolate into each mold, tilting them to coat sides and bottom thoroughly. Pour out excess to leave a thin even chocolate shell. Refrigerate for about 10 minutes until shells are set.
- Fill Chocolate Shells: Melt the remaining chocolate while shells set. Fill each chocolate shell with the kataifi-pistachio mixture, pressing gently and evenly to distribute the filling.
- Seal and Set: Spoon the melted chocolate over the top of the filling to seal it inside the shell. Smooth out the tops and scrape excess chocolate for a clean finish. Place the molds back in the refrigerator to fully set, about 10-15 minutes.
- Unmold: Carefully remove the chocolate bars from the molds once fully hardened. They should release easily with a firm chocolate shell encasing the crunchy, nutty filling.
Notes
- Ensure the kataifi pastry is chopped and separated well for even toasting.
- Use good quality chocolate for best melting and setting results.
- Colored chocolate drizzle is optional but adds a festive touch.
- Press filling gently to avoid cracking the chocolate shell.
- Store chocolates in a cool, dry place or refrigerate in a sealed container to maintain freshness and texture.
