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–+ servings
Dubai chocolate bar filled with pistachio cream.

Viral Dubai Chocolate Bar

Isabel
The Viral Dubai Chocolate Bar is filled with pistachio cream, crunchy kataifi and tahini. It offers a ton of flavor and unique textures.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time 1 hour
Course Dessert
Servings 2

Ingredients
  

  • 4 ounces kataifi
  • 2 tablespoons butter unsalted
  • 2 cup semi-sweet chocolate Divided
  • ½ cup pistachio cream
  • 1 tablespoon tahini or to taste

Instructions
 

  • Using a sharp knife chop the kataifi into small pieces.
    4 ounces kataifi
  • In a skillet, over medium heat add the butter and chopped kataifi.
    2 tablespoons butter
  • Stirringly constantly, toast the kataifi until it turns deep golden brown. Should take about 15-20 minutes.
  • Remove from the heat and into a bowl. Let it cool down slightly and add the pistachio cream and tahini.
    ½ cup pistachio cream, 1 tablespoon tahini
  • Reserve a few pieces of the chocolate and add ¾ cup of the chocolate into a silicone or plastic bowl. Microwave for 30 seconds and stir with a spatula.
    2 cup semi-sweet chocolate
  • Microwave again for another 30 seconds and stir. The chocolate will begin to melt, make sure to mix it well.
  • Microwave for 15 seconds and stir. Add 3-5 pieces of the reserved chocolate. Stir well. The chocolate you added should have melted easily and the chocolate should be liquid.
  • If the chocolate is still too thick, microwave it for 5-10 seconds and stir.
  • Once the chocolate has a nice fluid texture, add a thin layer to the silicone mold, make sure to add some on the sides of the mold as well.
  • Allow the chocolate to set at room temperature for 15-20 minutes.
  • Add a layer of the pistachio and kataifi mixture into the mold. Leave a thin space to add the second layer of chocolate once the pistachio layer is set. Place it in the fridge for about 10 minutes.
  • If your chocolate has harden now, microwave in 15 second intervals until it is liquid again.
  • Add the last thin layer of chocolate to the mold and allow it to set.
  • Let the chocolate bar rest for 15-20 minutes at room temperature until the top chocolate layer is set.
  • Remove from the silicone mold carefully and place over a piece of parchment paper.
  • Repeat the process for the second bar if you only have one mold.
  • Chocolate bar is ready to enjoy!
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