Ingredients
Chocolate Layer
- 5.5oz / 155g dark chocolate (70% cacao recommended, milk chocolate optional)
Filling
- 4.5oz / 125g kataifi shredded filo dough (thawed if frozen)
- 7oz / 200g pistachio spread or pistachio butter
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- Pinch of salt
Instructions
- Melt the Chocolate Base: Break half of the dark chocolate into smaller pieces and place in a heatproof bowl. Melt it gently using a microwave in short bursts or via a double boiler method—place the bowl over a pot of simmering water ensuring the water doesn’t touch the bowl. Stir occasionally until smooth.
- Create the Chocolate Mold Base: Pour the melted chocolate into a silicone chocolate mold, spreading it evenly with a cooking brush or spatula, ensuring the chocolate covers the edges. Remove any excess chocolate from the bottom to avoid thick layers. Place the mold in the freezer for 15 minutes to set.
- Prepare the Kataifi: Roughly chop the kataifi shredded filo dough for easier handling and even toasting.
- Toast the Kataifi: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped kataifi and sauté gently, stirring occasionally until golden brown and crunchy, about 10 minutes. Watch carefully to prevent burning. Remove from heat.
- Mix the Filling: Transfer the toasted kataifi to a bowl and let it cool slightly. Add pistachio spread, tahini, and a pinch of salt. Stir vigorously until the kataifi is well coated and combined into a creamy, crunchy filling.
- Fill the Mold: Pour the kataifi-pistachio mixture into the chocolate-lined mold, spreading evenly. Return to the freezer for another 15 minutes to firm up the filling.
- Melt Remaining Chocolate: Melt the remaining dark chocolate following the method used before. Pour this final layer over the chilled filling and gently spread it out evenly with a rubber spatula. Remove any excess chocolate to achieve a neat finish. Freeze for 1 hour to fully set the chocolate bar.
- Unmold and Serve: Carefully remove the hardened chocolate bar from the silicone mold. Snap the bar to reveal the creamy crunchy filling inside and enjoy your homemade Dubai Chocolate Bar!
Notes
- Use a silicone chocolate mold approximately 6×3 inch or similar size with deep cavities for easy removal and well-defined bars.
- Dark chocolate with around 70% cacao offers a nice bittersweet contrast, but milk chocolate can be used for a sweeter bar.
- Ensure kataifi is fresh or completely thawed before toasting for an even crunchy texture.
- Freezing times are important to help set each layer properly for best texture and easy bar removal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
