Description
Dubai Chocolate Recipe combines crispy kataifi pastry, rich pistachio paste, and smooth tahini, all coated in a luxurious chocolate shell. This delightful Middle Eastern inspired treat offers a perfect blend of textures and flavors, ideal for serving as an indulgent dessert or a special snack.
Ingredients
Scale
Kataifi Pastry & 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: 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 evenly golden and crunchy.
- Prepare Pistachio Filling: In a large bowl, combine the pistachio paste, tahini, and a pinch of salt. Mix well until smooth and uniform. Add the toasted kataifi and stir gently to evenly blend all ingredients. Set this mixture aside.
- Melt Chocolate: Prepare two large chocolate bar molds on a tray. Melt half of the chocolate until smooth and fluid, suitable for coating the molds.
- Create Chocolate Shell: Optionally drizzle some melted colored chocolate on the bottom of the molds for decoration. Spoon half of the melted chocolate into each mold, tilting carefully to fully coat the sides and bottoms. Pour out any excess chocolate so that a thin, even shell remains. Refrigerate for approximately 10 minutes until the shells are firm.
- Fill Chocolate Shells: Melt the remaining chocolate. Fill each chocolate shell with the kataifi-pistachio mixture, pressing it gently and evenly to fill all spaces inside the mold.
- Seal and Chill: Spoon the final layer of melted chocolate over the filling to seal it in. Smooth the surface and remove any excess chocolate for a clean finish. Place the molds back into the refrigerator for 10-15 minutes until completely set.
- Unmold and Serve: Carefully remove the hardened chocolate bars from the molds. They should release easily once fully set. Serve as a decadent dessert or treat.
Notes
- Ensure the kataifi pastry is chopped and separated well before toasting for even crispiness.
- Use high-quality dark or milk chocolate for best flavor results.
- If preferred, add a drizzle of colored chocolate on the shells for decorative effect.
- Press the filling firmly to avoid air pockets in the final product.
- Store finished bars in a cool place or refrigeration to maintain texture.
- This recipe is not suitable for people with nut allergies due to pistachios and tahini.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Toasting, mixing, molding, chilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar (approx. 70 grams)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
