Viral Dubai Chocolate Bar, But Make It Easy (and Better!)

Ingredients

• 150 g Kadayi Pastry (roughly chopped)
• 3 tablespoons Unsalted Butter (melted)
• 350 g Pistachio Cream (store‑bought sweet pistachio spread)
• 500 g Milk Chocolate (high‑quality European milk chocolate, broken into pieces)
• 90 g White Chocolate (good quality white chocolate)
• 30 g Toasted Pistachios (chopped, optional garnish)
• 1 sheet Parchment Paper (cut to fit half‑sheet pan)

Instructions

1. Toast Kadayi in Butter

   Roughly chop the kadayi pastry. Melt 3 tablespoons of unsalted butter in a skillet over medium heat, add the chopped kadayi and stir continuously until golden, crispy and fragrant, about 10 minutes. Remove from heat.

   Time: PT10M

   Temperature: medium

2. Coat Kadayi with Pistachio Cream

   Add the 350 g pistachio cream to the warm skillet and stir until the kadayi pieces are evenly coated and the mixture is smooth.

   Time: PT2M

3. Melt Milk Chocolate

   Set up a double boiler with gently simmering water. Place 500 g milk chocolate in the heat‑proof bowl and melt, stirring occasionally, about 8 minutes. Turn off the heat and stir until completely smooth.

   Time: PT8M

   Temperature: simmer

4. Melt White Chocolate

   Using a smaller double boiler, melt 90 g white chocolate over a gentle simmer, stirring until smooth, about 5 minutes.

   Time: PT5M

   Temperature: simmer

5. Combine Chocolates

   Line a half‑sheet pan with parchment paper. Pour the melted milk chocolate onto the parchment and spread evenly with a spatula. Drizzle the melted white chocolate over the top and swirl with a toothpick to create a marbled design.

   Time: PT5M

6. Add Pistachio‑Coated Kadayi

   Using clean hands, distribute the pistachio‑coated kadayi pieces over the chocolate surface. Swirl lightly with a toothpick to incorporate the pieces into the design.

   Time: PT3M

7. Chill Chocolate Bark

   Place the pan in the freezer (or refrigerator) for at least 30 minutes until the chocolate is completely hardened.

   Time: PT30M

8. Cut and Store

   Remove the pan, lift the parchment onto a cutting board and cut the bark into desired pieces with a sharp knife. Store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

6 g

Carbohydrates

80 g

Fat

45 g

Fiber

2 g