How To Make Dubai Chocolate Bar

Ingredients

• 1 cup Shredded Kafi (shredded filo dough) (If not pre‑chopped, cut into small pieces)
• 120 g Pistachio Cream (Sweet spread, not pistachio paste)
• 2 tbsp Tahini (Smooth sesame paste)
• 2 tbsp Unsalted Butter (Softened, cut into cubes)
• 0.5 tsp Salt (Fine sea salt)
• 200 g Dark Chocolate (70% cocoa or higher, real chocolate bars broken into pieces)
• 1 tsp Edible Luster Dust (optional) (Mix with a few drops water for shimmer)

Instructions

1. Prepare shredded kafi

   If your kafi is not already chopped, use kitchen scissors to cut the shredded filo into small, bite‑size pieces.

   Time: PT2M

2. Toast kafi in butter

   Melt the butter in a large frying pan over medium heat. Add the kafi pieces and cook, stirring occasionally, until they turn a golden toasted color, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Make pistachio filling

   In a mixing bowl combine pistachio cream, tahini, and salt. If the pistachio cream is thick, microwave for 10 seconds to soften. Add the toasted kafi and stir until evenly incorporated.

   Time: PT5M

4. Temper chocolate

   Place two‑thirds of the chopped dark chocolate in a microwave‑safe bowl. Melt in 30‑second bursts, stirring between each burst, until almost fully melted. Add the remaining chocolate a few pieces at a time, stirring until smooth. Test by drizzling a small amount onto parchment; it should set in 1‑2 minutes.

   Time: PT5M

5. Coat chocolate mold

   Pour the tempered chocolate into the silicone mold, tilting the mold to coat all sides evenly. Tap the mold upside down over the bowl to let excess chocolate drip back into the bowl.

   Time: PT3M

6. Add pistachio filling

   Spoon the pistachio‑kafi mixture into each cavity, filling about two‑thirds full. Avoid overfilling so the bar will have a flat bottom.

   Time: PT4M

7. Seal chocolate bar

   Pour the remaining tempered chocolate over the filling to completely cover it. Use a bench scraper or spatula to clean the edges and ensure a smooth seal.

   Time: PT3M

8. Set and unmold

   Allow the bars to set at room temperature for 10‑15 minutes, or place the mold in the refrigerator for about 5 minutes. Once fully set, gently pop the bars out of the silicone mold.

   Time: PT10M

9. Optional decoration

   Mix edible luster dust with a few drops of water and brush lightly over the surface of each bar for a shimmering finish.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

20g

Fat

12g

Fiber

2g