Description
This Viral Dubai Chocolate Bar recipe features a crunchy kataifi shredded dough base infused with rich pistachio butter and tahini, enveloped in layers of silky white and dark chocolate. Perfectly balanced between flaky texture and creamy nutty flavors, this decadent treat is ideal for sharing or gifting.
Ingredients
Scale
For the Kataifi Filling
- 4 Tablespoons salted butter
- 4 ounces kataifi shredded dough, chopped
- 1 (7-ounce) jar pistachio butter
- 1 Tablespoon tahini paste
For the Chocolate Layers
- 1 ounce white chocolate
- 12 ounces dark chocolate, chopped
Instructions
- Toast the kataifi: Melt the butter in a medium pan over medium heat. Add the chopped kataifi shredded dough and cook, stirring occasionally, until toasted and crispy, about 10 minutes.
- Mix the filling: Remove the pan from heat and stir in the pistachio butter and tahini paste until well combined. Set aside and let cool for 10 minutes.
- Melt and drizzle white chocolate: Melt the white chocolate in the microwave in 20-second bursts, stirring in between until smooth. Drizzle evenly over the bottom of a silicone chocolate bar mold. Freeze for 5 minutes to set.
- Melt and coat with dark chocolate: Melt the dark chocolate similarly in short intervals until smooth. Spread half of the dark chocolate over the bottom and up the sides of the mold. Allow to rest at room temperature for 5-10 minutes, then freeze for 10 minutes to firm up.
- Assemble the bars: Spoon the kataifi filling into the mold and smooth into an even layer. Pour the remaining melted dark chocolate on top. Tap the mold gently on the counter a few times to remove air bubbles and level the surface.
- Set the bars: Freeze the assembled bars for 15-20 minutes until completely firm. Store them in the refrigerator until ready to serve.
Notes
- This recipe yields about 4 servings, each serving being half a bar. Due to its richness, it can easily be shared among 8 people.
- Storage: Keep bars in an airtight container in the refrigerator for up to 1 week for optimal crispness and sheen.
- Freezing: Freeze bars in a single layer initially, then transfer to a sealed container separated by parchment paper between layers; they can be kept up to 2 months frozen.
- Make Ahead: The bars can be prepared a few days ahead and stored in the fridge wrapped until ready to enjoy.
