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