I Made The Dubai Chocolate Bar - FAILS Included!

Ingredients

• 1 cup Kataifi (shredded phyllo) (frozen, cut into ~½‑inch pieces before toasting)
• 2 tablespoons Unsalted Butter (melted; can substitute with clarified butter (ghee))
• 0.5 cup Pistachio Cream (sweetened pistachio spread) (brand Pisti or similar; sweetened, creamy)
• 0.25 cup Tahini (smooth, liquid sesame paste)
• 10 ounces Ghirardelli Dark Chocolate Bits (70% cacao) (candy‑coating chocolate; melt without tempering)
• 1 sheet Edible Gold Leaf (for decorative specks; use sparingly)

Instructions

1. Prepare Kataifi

   Cut the frozen kataifi into roughly ½‑inch pieces so they are easy to stir. Melt the butter in a non‑stick skillet over low heat, then add the kataifi. Toast, stirring constantly, until the strands turn golden brown and become crunchy.

   Time: PT10M

2. Melt Dark Chocolate

   Place the 10‑oz bag of Ghirardelli dark chocolate bits in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between each burst, until fully melted and smooth. If a microwave is unavailable, melt over a double boiler.

   Time: PT5M

3. Make Pistachio‑Tahini Filling

   In the large glass bowl combine the toasted kataifi, ½ cup pistachio cream, and ¼ cup tahini. Stir until the mixture is wet, oozy, and holds together but still coats the spoon.

   Time: PT5M

4. Create Chocolate Shell Base

   Pour a thin layer of melted dark chocolate into each cavity of the silicone mold, coating the bottom and sides. Tap the mold gently on the countertop to release air bubbles and excess chocolate. Sprinkle small pieces of edible gold leaf onto the still‑wet chocolate. Chill the mold in the refrigerator until set.

   Time: PT10M

5. Add Filling and Seal

   Remove the partially set shells from the fridge. Spoon the pistachio‑kataifi filling into each chocolate cavity, leaving a small margin at the top. Pour a second layer of melted dark chocolate over the filling to seal, tapping the mold again to smooth edges and eliminate bubbles. Return to the refrigerator to fully set.

   Time: PT10M

6. Unmold and Serve

   After the chocolate has hardened (about 30‑45 minutes total chilling), gently flex the silicone mold to release each bar. Place on a serving plate and enjoy immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

20 g

Fat

13 g

Fiber

2 g