Description
This Viral Dubai Chocolate Bar recipe features a luxurious combination of dark chocolate shells filled with a rich pistachio cream blended with toasted kataifi dough for a delightful crunch, all finished with a decorative drizzle of green-tinted white chocolate. Perfect for impressing guests or treating yourself to a gourmet homemade chocolate bar experience.
Ingredients
Scale
Chocolate Coating and Decoration
- ¼ cup white chocolate chips (46g)
- 3 drops oil-based green food coloring
- 2 cups dark chocolate chips (370g)
- 4 tablespoons salted butter (56g)
Filling
- 6 ounces kataifi dough (shredded)
- 12 ounces pistachio cream
- â…“ cup tahini (80g)
- ¼ teaspoon salt
Instructions
- Melt white chocolate and add coloring: In a small microwave-safe bowl, melt ¼ cup white chocolate chips at 30-second intervals, stirring between each one. Once melted, stir in 3 drops of oil-based green food coloring until you have a smooth, even green color.
- Drizzle and set green chocolate: Using a spoon or fork, drizzle the green chocolate into the bottom of each of the four cavities of the mold. Place the mold in the refrigerator for 5 to 10 minutes to set the drizzle.
- Melt dark chocolate: Melt 2 cups dark chocolate chips in a medium bowl in the microwave at 30-second intervals, stirring thoroughly until smooth.
- Pour dark chocolate into mold cavities: Remove the mold from the fridge and pour about two-thirds of the melted dark chocolate into the cavities, dividing evenly.
- Coat mold with chocolate and chill: Use the back of a spoon or pastry brush to spread chocolate so the bottoms and all sides are completely and thickly coated. Shake off excess chocolate and run the back of a knife around the flat top of the mold to remove overflow. Refrigerate for 10 to 15 minutes until firm.
- Prepare kataifi dough: Use your hands to crush the 6 ounces of kataifi dough in a large bowl and set aside.
- Toast kataifi dough: Melt 4 tablespoons salted butter in a large skillet over medium-low heat. Add kataifi dough and toast, stirring constantly for 8 to 10 minutes until deep golden brown and crispy. Transfer to a plate to cool completely.
- Make filling mixture: In a large bowl, stir together 12 ounces pistachio cream, ⅓ cup tahini, and ¼ teaspoon salt until well combined.
- Fold in toasted kataifi: Add the cooled kataifi dough to the pistachio mixture and fold until evenly distributed.
- Fill chocolate shells: Spoon the pistachio filling into the chilled chocolate shells, gently pressing and leveling the filling while leaving a small gap at the top for the final chocolate layer.
- Seal bars with chocolate: Reheat any remaining melted dark chocolate if needed, then pour it over the fillings to seal the bars.
- Chill bars until set: Place the mold back in the refrigerator for at least 1 hour or until the bars are completely solid.
- Unmold finished bars: Once fully set, carefully turn the mold over and gently flex it to release the completed chocolate bars.
Notes
- Ensure the butter and kataifi dough are cooled completely before folding into the pistachio mixture to maintain filling texture.
- Use a silicone mold specifically designed for chocolate bars for best results.
- If using a different mold size, adjust filling and chocolate amounts accordingly.
- Oil-based food coloring works best in chocolate as water-based can cause seizing.
- Store the finished bars in an airtight container in the refrigerator for up to one week.
