Dubai’s VIRAL Chocolate Bar

Ingredients

• 200 g Kataifi Pastry (shredded phyllo, also called kataifi; break into small strands)
• 100 g Unsalted Butter (melted; used to toast the kataifi)
• 300 g Dark Chocolate (70% cocoa, high‑quality for tempering and coating)
• 200 g Pistachio Cream (store‑bought pistachio spread; stir before use)
• 1 pinch Sea Salt (optional, enhances chocolate flavor)
• 5 pieces Edible Gold Leaf (optional garnish for visual impact)

Instructions

1. Prepare Ingredients

   Measure all ingredients, break kataifi into bite‑size strands, and set pistachio cream out to soften.

   Time: PT5M

2. Toast Kataifi

   Melt butter in a large skillet over medium heat. Add kataifi strands, stirring constantly, until they turn golden and resemble toasted coconut, about 12‑15 minutes.

   Time: PT15M

   Temperature: Medium heat

3. Cool Toasted Pastry

   Transfer the toasted kataifi to a parchment‑lined tray and let cool completely (about 5 minutes).

   Time: PT5M

4. Melt Dark Chocolate

   Place 200 g of the dark chocolate in a heatproof bowl over a simmering saucepan (double boiler). Stir until fully melted, about 5‑7 minutes.

   Time: PT7M

   Temperature: 70°C

5. Temper Chocolate (No‑Temper Shortcut)

   If you prefer not to temper, let the melted chocolate cool to 31‑32°C, then stir in the remaining 100 g of dark chocolate to seed it. This creates a glossy, snap‑ready coating without full tempering.

   Time: PT10M

   Temperature: 31-32°C

6. Form Chocolate Shells

   Pour a thin layer of tempered chocolate into each cavity of the silicone mold, swirling to coat the sides. Place the mold in the fridge for 5 minutes to set.

   Time: PT5M

   Temperature: 4°C (refrigerator)

7. Mix Filling

   In a bowl, combine the cooled toasted kataifi with the pistachio cream. Add a pinch of sea salt and mix until evenly coated.

   Time: PT5M

8. Fill Shells

   Spoon the pistachio‑kataifi mixture into each chocolate shell, leaving about 2 mm space at the top.

   Time: PT5M

9. Seal with Chocolate

   Melt the remaining 100 g dark chocolate (same method as step 4) and pour over each filled shell, smoothing the surface. Refrigerate for 20 minutes until fully set.

   Time: PT20M

   Temperature: 4°C (refrigerator)

10. Unmold and Garnish

    Pop the finished bars out of the silicone mold, place on a serving plate, and optionally top each with a piece of edible gold leaf.

    Time: PT3M

Nutrition Facts

Calories

380

Protein

4 g

Carbohydrates

32 g

Fat

26 g

Fiber

3 g