Make Dubai's Most Luxurious Chocolate Bar at Home

Ingredients

• 450 g Kataifi (shredded phyllo) (whole package, spread on a tray and baked)
• 200 g White Chocolate (melted and mixed with pistachio puree and tahini)
• 150 g Pistachio Puree (smooth puree, can be store‑bought or homemade)
• 2 tbsp Tahini (smooth, adds richness to the pistachio mass)
• 1 pinch Sea Salt (enhances flavor of the kataifi core)
• 200 g Yellow Cocoa Butter (tempered, mixed with a tiny amount of edible gold powder)
• 200 g Green Cocoa Butter (tempered, used for the outer green layer)
• 1 tsp Edible Gold Powder (adds shimmer to the yellow cocoa butter layer)
• 300 g Milk Chocolate (tempered, poured into molds to form the final shell)
• a few drops Food Coloring (green, optional) (optional, used only if a brighter green pistachio mass is desired)

Instructions

1. Preheat Oven and Prepare Kataifi

   Preheat the oven to 200°C (392°F). Spread the 450 g of kataifi evenly on a baking tray, making sure the strands are not clumped.

   Time: PT5M

   Temperature: 200°C

2. Bake Kataifi

   Bake for 15–20 minutes, turning the tray a few times, until the kataifi is uniformly golden‑brown and crisp.

   Time: PT20M

   Temperature: 200°C

3. Cool and Crush

   Remove the tray, let the kataifi cool for 5 minutes, then crush it between your fingers into coarse crumbs.

   Time: PT5M

4. Melt White Chocolate and Make Pistachio Mass

   In a heat‑proof bowl, melt 200 g white chocolate over simmering water or in short bursts in the microwave. Once melted and cooled to about 30°C (86°F), stir in 150 g pistachio puree and 2 tbsp tahini until smooth. Add a pinch of sea salt.

   Time: PT5M

5. Combine Pistachio Mass with Kataifi

   Add the crushed kataifi to the pistachio‑white‑chocolate mixture and fold until the crumbs are fully coated.

   Time: PT5M

6. Set the Kataifi Core

   Press the mixture into the chocolate molds (or onto a plastic sheet) to form a flat layer about 5 mm thick. Refrigerate for 30 minutes until firm.

   Time: PT30M

7. Temper Yellow Cocoa Butter

   Melt 200 g yellow cocoa butter, cool to 31‑32°C, then re‑heat to 34‑35°C while stirring. Mix in the edible gold powder. Keep the tempered butter at room temperature not exceeding 22°C (71.6°F).

   Time: PT20M

8. Apply Yellow Cocoa Butter Layer

   Using a spoon or clean finger, spread a thin yellow cocoa butter layer over the set kataifi core. Allow it to set at room temperature until firm (about 10 minutes).

   Time: PT10M

9. Temper Green Cocoa Butter

   Repeat the tempering process with 200 g green cocoa butter, keeping the working temperature at or below 22°C.

   Time: PT20M

10. Apply Green Cocoa Butter Layer

    Cover the yellow layer with the tempered green cocoa butter, spreading evenly. Let set for about 10 minutes.

    Time: PT10M

11. Temper Milk Chocolate and Fill Molds

    Melt 300 g milk chocolate, temper it using the same temperature method, then pour into the molds to form the final outer shell. Tap molds gently to release air bubbles.

    Time: PT10M

12. Final Set and Unmold

    Allow the completed bars to set at room temperature for 10 minutes, then gently unmold. Store as described.

    Time: PT10M

Nutrition Facts

Calories

830

Protein

8 g

Carbohydrates

70 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of Kataifi (shredded phyllo): Shredded phyllo torn by hand
• Instead of White Chocolate: Milk chocolate
• Instead of Pistachio Puree: Ground pistachios blended with a little oil
• Instead of Tahini: Almond butter
• Instead of Sea Salt: Kosher salt
• Instead of Yellow Cocoa Butter: White chocolate (for color only)
• Instead of Green Cocoa Butter: White chocolate tinted green
• Instead of Edible Gold Powder: Edible glitter
• Instead of Milk Chocolate: Dark chocolate
• Instead of Food Coloring (green, optional): Natural spinach powder

Equipment Needed

• Oven
• Baking Tray
• Mixing Bowl
• Spatula
• Chocolate Tempering Thermometer
• Silicone Chocolate Molds
• Refrigerator
• Plastic Sheet (optional)
• Kitchen Scale

Critical Steps — Do Not Skip

• Temper cocoa butter correctly to avoid bloom.
• Keep molds and working environment at or below 22°C (71.6°F).
• Allow each chocolate layer to fully set before applying the next.
• Bake kataifi until evenly brown without burning.
• Refrigerate the pistachio‑kataifi core long enough to firm up.

Chef Tips from the Video

• Use a kitchen torch briefly on the green cocoa butter layer for an ultra‑smooth finish.
• Add a drop of vanilla extract to the pistachio mass for extra depth.
• For a richer gold effect, sprinkle a second thin layer of gold powder after the yellow cocoa butter has set.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze for up to 1 month; thaw in the fridge before serving.

Room temperature: Can sit at room temperature (covered) for up to 2 days if the ambient temperature stays below 22°C.

Make-Ahead Tips

• Temper the yellow and green cocoa butter ahead of time and store in airtight containers for up to 2 weeks.
• Prepare the pistachio‑kataifi core a day in advance; keep refrigerated and covered.
• Molds can be pre‑filled with the final milk chocolate shell and stored in the fridge until ready to add the colored layers.

Frequently Asked Questions