Description
Make your own Dubai Chocolate Bar with pistachio and kunafa in just 1 hour—crisp, creamy, and delicious!
Ingredients
Scale
- 1 cup (200g) milk chocolate chips or a chopped chocolate bar
- 1/2 cup (100g) kataifi (shredded phyllo dough, found in Middle Eastern stores)
- 2 tablespoons unsalted butter
- 1/3 cup (80g) pistachio cream or spread (store-bought or homemade)
- 1 tablespoon tahini (optional, for extra flavor)
- Pinch of salt
Instructions
- Toast the Kataifi: Heat a large skillet over medium heat. Melt the butter, then add the kataifi. Break it apart with your hands as you add it. Stir constantly for 8-10 minutes until golden and crispy. Set aside to cool.
- Melt the Chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until fully melted and smooth (about 1-2 minutes total). Or use a double boiler on the stove.
- Prepare the Mold: Line a small rectangular mold (like a loaf pan or candy mold) with parchment paper. Spoon a thin layer of melted chocolate into the bottom and up the sides. Use a spoon to spread it evenly. Pop it in the fridge for 10 minutes to set.
- Mix the Filling: In a bowl, combine the cooled toasted kataifi, pistachio cream, tahini (if using), and a pinch of salt. Stir until it’s well mixed and sticky.
- Assemble the Bar: Take the mold out of the fridge. Spoon the kataifi mixture into the chocolate shell, pressing it down gently to make it even. Pour the remaining melted chocolate over the top, covering the filling completely. Smooth it out with a spatula.
- Chill and Set: Place the mold back in the fridge for 30-40 minutes, or until the chocolate is fully hardened.
- Serve: Remove from the mold, peel off the parchment, and cut into bars or break apart by hand. Enjoy your homemade Dubai Chocolate Bar!
Notes
- If you can’t find kataifi, try using crushed phyllo sheets toasted in butter for a similar crunch.
- Store the bars in an airtight container at room temperature for up to 1 week, or in the fridge for 2 weeks.
- For a darker flavor, swap milk chocolate with dark chocolate (at least 60% cocoa).
- Pistachio cream can be found at specialty stores or online; alternatively, blend pistachios with a bit of sugar and oil to make your own.