Making the VIRAL Dubai Chocolate Bar with THIS Key Ingredient!

Ingredients

• 200 g Katayif (shredded phyllo) (lightly broken into bite‑size pieces)
• 3 Tbsp Unsalted Butter (cut into small cubes)
• 1/2 cup Melissa's Fabri Pistachio Gourmet Dessert Sauce (high‑quality pistachio sauce)
• 2 Tbsp Tahini (smooth, well‑stirred)
• 1/4 tsp Salt (fine sea salt)
• 1/4 cup Pistachios, shelled (roughly chopped; reserve some for garnish)
• 200 g Dark Chocolate (70% cocoa) (chopped into uniform pieces for melting)
• 1 tsp Edible Rose Petals (for garnish; optional)
• 2 Tbsp Crushed Pistachios (for topping)

Instructions

1. Toast Katayif

   Heat the large skillet over medium heat, add the butter cubes, and once melted, stir in the broken katayif pieces. Cook, stirring constantly, until the strands turn a light golden brown and become fragrant, about 7 minutes.

   Time: PT7M

2. Add Pistachio Sauce, Tahini, and Salt

   Reduce heat to low, pour in the pistachio dessert sauce and tahini, then sprinkle the salt. Stir until the mixture is glossy and fully incorporated, about 2 minutes.

   Time: PT2M

3. Incorporate Chopped Pistachios

   Add the roughly chopped pistachios to the mixture, folding them in gently. Cook for another minute just to warm the nuts.

   Time: PT1M

4. Melt the Chocolate

   Set up a double boiler: bring a small pot of water to a gentle simmer, place the chopped dark chocolate in a heat‑proof bowl over the pot, and stir continuously until smooth and fully melted, about 5 minutes.

   Time: PT5M

5. Create Chocolate Shells

   Remove the melted chocolate from heat. Quickly pour or spoon the chocolate into each cavity of the silicone mold, filling them about three‑quarters full. Tap the mold gently on the counter to release air bubbles.

   Time: PT2M

6. Chill Chocolate Shells

   Place the filled mold in the refrigerator for 10 minutes, or until the chocolate is firm enough to hold its shape when touched.

   Time: PT10M

7. Add Katayif Filling

   Remove the mold from the fridge. Spoon the warm pistachio‑katayif mixture into each chocolate cavity, starting small and gently pressing down with the offset spatula until the cavity is completely filled and the surface is smooth.

   Time: PT5M

8. Garnish and Final Set

   Sprinkle the reserved chopped pistachios and crushed pistachios over the tops, then place a few edible rose petals for color. Return the mold to the refrigerator for another 5 minutes to let the filling set completely.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

20g

Fat

15g

Fiber

2g