Dubai Chocolate

Ingredients

• 200 g Kadifi (Shredded Phyllo) (Shredded phyllo dough, similar to thin filo strips)
• 100 g Unsalted Butter (Softened, cut into cubes)
• 150 g Pistachio Paste (Store‑bought or homemade pistachio paste)
• 300 g Milk Chocolate (High‑quality milk chocolate, finely chopped)
• 50 g White Chocolate (Finely chopped for drizzle)

Instructions

1. Toast the Kadifi

   Heat the non‑stick pan over medium heat, add the butter, let it melt, then add the shredded kadifi. Stir continuously for 5‑10 minutes until the strands turn golden, crisp, and slightly dehydrated.

   Time: PT10M

   Temperature: medium heat

2. Cool the Kadifi

   Turn off the heat and transfer the toasted kadifi to a large plate to cool completely; this prevents the later filling from becoming soggy.

   Time: PT5M

3. Temper the Milk Chocolate

   Place the finely chopped milk chocolate in a microwave‑safe bowl. Microwave on high (800 W) for 1½ minutes, stirring halfway. Add the remaining cold chocolate pieces and stir until fully melted and smooth.

   Time: PT5M

4. First Chocolate Base Layer

   Spoon a thin layer of the tempered chocolate onto the baking tray. Use a pastry brush or a small offset spatula to spread it evenly. Place the tray in the freezer for about 30 seconds until set.

   Time: PT2M

   Temperature: 0°C (freezer)

5. Second Chocolate Base Layer

   Repeat the previous step to add a second thin chocolate layer and freeze again for 30‑60 seconds.

   Time: PT2M

   Temperature: 0°C (freezer)

6. Prepare the Pistachio Filling

   In a mixing bowl, combine the cooled kadifi with the pistachio paste. Mix thoroughly until every strand is coated and the mixture is uniformly crumbly.

   Time: PT3M

7. Add the Filling

   Spread the pistachio‑kadifi mixture evenly over the set chocolate base on the tray, pressing gently to create an even layer.

   Time: PT2M

8. Final Chocolate Top Layer

   Pour the remaining tempered chocolate over the filling, spreading it to cover the entire surface. Smooth with a spatula.

   Time: PT2M

9. Set in the Refrigerator

   Transfer the tray to the refrigerator and let the bar set for 30 minutes. This fully hardens the chocolate and melds the layers.

   Time: PT30M

   Temperature: 4°C (refrigerator)

10. White Chocolate Drizzle

    While the bar is chilling, melt the white chocolate in the microwave for 30 seconds, stirring until smooth. Drizzle the melted white chocolate over the top in a decorative pattern.

    Time: PT2M

11. Cut and Serve

    Remove the bar from the refrigerator, let it sit at room temperature for 5 minutes, then cut into 8 equal pieces with a sharp knife.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g