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Pistachio Dubai Chocolate Bar Recipe

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★★★★★

4.9 from 126 reviews

This Pistachio Dubai Chocolate Bar recipe features a unique blend of crunchy kataifi dough, rich pistachio cream, and smooth milk chocolate, layered into a delightful homemade chocolate bar. The combination of toasted kataifi, tahini, and tempered chocolate creates a decadent treat with Middle Eastern flair that’s perfect for gifting or indulging.

Ingredients

Scale

Core Ingredients

  • 1/2 cup Pistachio cream (or any nut cream you prefer)
  • 2 Tbsp Tahini
  • 1 1/2 cup Kataifi (shredded phyllo dough)
  • 2 Tbsp Unsalted butter
  • 12 oz Milk chocolate (melted, or any chocolate you prefer)

Instructions

  1. Prepare Kataifi Dough: Carefully fluff the kataifi dough with your hands to prevent it from sticking together. Chop it up with a knife until you get smaller chunks suitable for even cooking.
  2. Toast Kataifi: In a large pan, melt butter over medium heat. Once melted, add the shredded kataifi dough and stir continuously with a spatula. Sauté until golden brown and crisp, stirring frequently to avoid burning. Remove from heat and transfer the toasted kataifi to a bowl to cool slightly.
  3. Mix Nuts and Tahini: Add the pistachio cream and tahini to the toasted kataifi in the bowl. Stir thoroughly until the mixture is well coated and evenly combined.
  4. Chop and Melt Chocolate: Chop the milk chocolate into small pieces. Place 3/4 of the chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until about 85% melted.
  5. Temper Chocolate: Add the remaining chocolate pieces to the melted chocolate bowl. Stir continuously until the chocolate is smooth and fully melted, which helps cool and evenly temper the chocolate.
  6. Line Chocolate Mold: Pour about 1 tablespoon of tempered chocolate into the chocolate bar molds and gently spread it to cover all surfaces. Remove any excess chocolate. Chill the mold in the fridge for 10-20 minutes until the chocolate sets.
  7. Add Filling and Top: Spread the pistachio-tahini-kataifi mixture evenly over the set chocolate layer in the mold. Then carefully pour and spread the remaining tempered chocolate on top to create a sealed chocolate bar.
  8. Final Chill: Place the completed chocolate bars in the fridge for another 10-20 minutes or until fully set and firm to the touch.
  9. Serve or Store: Once firm, the chocolate bars can be enjoyed immediately or wrapped as gifts for later.

Notes

  • Be sure to stir the kataifi constantly while toasting to prevent burning.
  • Tempering the chocolate ensures a glossy finish and good snap when set.
  • You can substitute pistachio cream with any preferred nut butter or cream.
  • Kataifi dough must be chopped and fluffed well for even cooking and better texture.
  • Use a silicone or plastic chocolate bar mold for easy release.
  • Store finished bars in an airtight container in the refrigerator for up to two weeks.

Keywords: pistachio chocolate bar, kataifi dessert, Middle Eastern chocolate, homemade chocolate bar, tahini chocolate recipe

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