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Dubai Chocolate Bar Recipe

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★★★★★

4.8 from 145 reviews

Dubai Chocolate Bar is a decadent layered treat combining the crispiness of golden kataifi pastry with a rich, creamy pistachio and tahini filling, all beautifully encased in milk and white chocolate. This elegant dessert showcases a unique Middle Eastern-inspired flavor profile with a striking green white chocolate drizzle and smooth, luscious textures.

Ingredients

Scale

For the Pastry Base

  • 3 tablespoons unsalted butter or coconut oil, divided
  • 5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen

For the Filling

  • 1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream
  • 2 tablespoons well-stirred tahini
  • 1/4 teaspoon kosher salt

For the Chocolate Coating 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. Prepare Kataifi Pastry: Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add the 5 ounces of coarsely chopped kataifi pastry dough. Cook, stirring occasionally, until the pastry is golden-brown and crispy, about 8 to 10 minutes. Transfer the cooked kataifi to a medium bowl.
  2. Mix Filling: Immediately stir in the entire jar of creamy pistachio butter, 2 tablespoons tahini, and 1/4 teaspoon kosher salt into the warm kataifi dough until everything is evenly combined to form the pistachio cream mixture.
  3. Prepare Mold: Place 2 large or 1 extra-large rectangular silicone Dubai chocolate mold(s) on a baking sheet, ready for chocolate pouring.
  4. Make White Chocolate Drizzle: 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. Add 3 tablespoons white chocolate chips and stir constantly until fully melted, about 1 minute. Remove from heat and stir in 1 to 4 drops of green food coloring if using. Drizzle this 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.
  5. Melt Milk Chocolate: Reserve 1/4 cup milk chocolate chips from the 12 ounces. Add more water to the saucepan if necessary, then place the same bowl back on the simmering water (no need to clean). Add remaining milk chocolate chips and the remaining 1 tablespoon unsalted butter. Stir constantly until completely melted, about 2 minutes.
  6. Temper Milk Chocolate: Remove the bowl from heat and stir in the reserved 1/4 cup milk chocolate chips until fully melted. Spread about 1/4 cup of this melted chocolate evenly over the bottom and sides of the mold(s) to create a thin coating. Freeze the mold(s) for approximately 10 minutes until the chocolate layer is set.
  7. Add Filling: Spoon the pistachio cream mixture into the chocolate-lined mold(s). Use an offset spatula or back of a spoon to gently spread and press the filling into an even layer.
  8. Top with Remaining Chocolate: Pour the remaining melted milk chocolate over the pistachio filling, spreading it evenly to fill the mold. Use a bench scraper or offset spatula to level the surface and remove any excess chocolate. Depending on your mold depth, you may have some leftover chocolate.
  9. Set and Serve: Refrigerate the filled mold(s) for at least 40 minutes until completely set. Once firm, carefully remove the bar(s) from the mold(s). Trim any overhanging chocolate with a knife for a clean edge, if desired.

Notes

  • If kataifi pastry dough is frozen, thaw completely before cooking.
  • Choose high-quality pistachio butter for the best flavor.
  • Use a silicone mold for easy removal of the chocolate bars.
  • The green food coloring is optional but adds a beautiful visual effect to the white chocolate drizzle.
  • Tempering the chocolate by stirring in reserved chips ensures a shiny finish and good snap.
  • Store finished bars in the refrigerator to maintain shape and freshness.

Keywords: kataifi pastry, pistachio butter, tahini, milk chocolate, white chocolate, chocolate bar, Middle Eastern dessert

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