I Made The Viral Dubai Chocolate Bar (from scratch!)

Ingredients

• 1 lb Pistachios (shelled, roasted, then processed into butter)
• 2 tbsp Neutral Oil (helps pistachio butter become pliable)
• 2 tbsp Granulated Sugar (adds sweetness to pistachio butter)
• 0.25 tsp Salt (pinch, enhances flavor)
• 2 tbsp Tahini (adds nutty depth to the filling)
• 2 tbsp Unsalted Butter (melted, used to toast katayifi)
• 5 oz Katayifi (shredded phyllo dough) (toasted for crunchy layers)
• 100 g White Chocolate (for decorative drizzle)
• 200 g Bittersweet Chocolate (main coating, 70% cacao)

Instructions

1. Roast Pistachios

   Preheat the oven to 350°F (180°C). Spread the shelled pistachios on a baking tray and roast for 5 minutes, stirring once, until fragrant.

   Time: PT5M

   Temperature: 350°F

2. Chop Katayifi

   While the pistachios roast, roughly chop the katayifi into bite‑size pieces (about 1‑inch lengths).

   Time: PT5M

3. Toast Katayifi in Butter

   Melt the butter in a small saucepan over low heat. Add the chopped katayifi and sauté for 5 minutes, stirring constantly, until golden and crisp.

   Time: PT5M

4. Set Aside Toasted Katayifi

   Transfer the toasted katayifi to a small bowl and let cool.

   Time: PT2M

5. Make Pistachio Butter

   Place the roasted pistachios in the food processor. Pulse until a fine powder forms, then continue processing while slowly drizzling in neutral oil until the mixture becomes a smooth, spreadable butter (about 10‑15 minutes).

   Time: PT15M

6. Flavor the Butter

   Add the granulated sugar, pinch of salt, and tahini to the pistachio butter. Blend for 2 minutes until fully incorporated and glossy.

   Time: PT2M

7. Melt White Chocolate

   Finely chop the white chocolate and melt it in a double‑boiler or in short bursts in the microwave, stirring until smooth.

   Time: PT5M

8. Melt Bittersweet Chocolate

   Repeat the melting process with the bittersweet chocolate, keeping the temperature around 115°F (45°C) for proper tempering.

   Time: PT5M

9. Fill the Mold with Dark Chocolate

   Pour the melted bittersweet chocolate into the Dubai chocolate bar mold, filling the sides and leaving a shallow well in the center for the pistachio filling.

   Time: PT5M

10. Add White Chocolate Drizzle

    Using a spoon or a small piping bag, drizzle the melted white chocolate over the top of the dark chocolate layer for decorative contrast.

    Time: PT2M

11. Add Pistachio Filling and Crunch

    Spoon generous dollops of the pistachio butter into the center of each bar, then sprinkle the toasted katayifi pieces over the top. Lightly press to embed.

    Time: PT5M

12. Set the Bars

    Place the filled mold in the freezer for about 10 minutes, or until the chocolate is firm to the touch.

    Time: PT10M

13. Unmold and Store

    Remove the solidified bars from the mold. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g