I can’t stop making this Viral Dubai Chocolate Bar 🍫

Ingredients

• 200 g Shredded Kadayifi (kataifi pastry) (toasted in butter until lightly golden)
• 30 g Unsalted Butter (melted for toasting the kadayifi)
• 150 g Pistachio Paste (smooth, high‑quality paste for the cream)
• 100 ml Heavy Cream (adds silkiness to the pistachio cream)
• 30 g Powdered Sugar (sweetens the pistachio cream)
• 250 g Dark Chocolate (or Milk Chocolate) (for the outer coating; melt gently)
• 20 g Crushed Pistachios (optional garnish, toasted)

Instructions

1. Toast the Kadayifi

   Heat a non‑stick skillet over medium heat, add the melted butter, then stir in the shredded kadayifi. Toast, stirring constantly, for about 4‑5 minutes until lightly golden and fragrant.

   Time: PT5M

   Temperature: Medium heat

2. Prepare Pistachio Cream

   In a mixing bowl combine pistachio paste, heavy cream, and powdered sugar. Whisk until smooth and glossy.

   Time: PT5M

3. Melt the Chocolate

   Place the chocolate in a saucepan over low heat (or a microwave‑safe bowl in 20‑second bursts), stirring until fully melted and smooth. Remove from heat and let cool slightly (about 45°C) before using.

   Time: PT5M

   Temperature: 45°C

4. Assemble the Bars

   Line the baking sheet with parchment. Spread a thin layer of melted chocolate onto the parchment (about 2 mm). Sprinkle the toasted kadayifi evenly, then dollop and spread the pistachio cream over it. Finish with another thin chocolate layer, smoothing with the spatula. Sprinkle crushed pistachios on top if desired.

   Time: PT5M

5. Chill

   Place the assembled sheet in the refrigerator for at least 2 hours, or until the chocolate is firm.

   Time: PT2H

6. Cut and Serve

   Remove from the fridge, lift the parchment, and cut the slab into 8 equal bars using a sharp knife warmed in hot water. Store as directed.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g