How to Make a Dubai Chocolate Bar

Ingredients

• 1 cup Kataifi Pastry (defrosted shredded phyllo, frozen section)
• 1.5 tablespoon Unsalted Butter (melted)
• 0.75 cup Pistachio Cream (store‑bought pistachio spread with white chocolate, jar)
• 1 tablespoon Tahini (plain ground sesame paste)
• 1 cup White Chocolate (Semi‑Sweet) (chopped, use couverture for best tempering)
• 2 drop Gel Food Coloring (Teal) (optional for design)
• 2 drop Gel Food Coloring (Yellow) (optional for design)

Instructions

1. Defrost Kataifi

   Remove the frozen kataifi from the freezer and let it sit at room temperature until fully thawed, about 10 minutes.

   Time: PT10M

2. Toast Kataifi in Butter

   Melt 1.5 tbsp butter in a skillet over medium heat. Add the thawed kataifi, stirring constantly, and cook until the strands turn golden brown and become crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Cool Toasted Kataifi

   Transfer the toasted kataifi to a plate and let it cool completely, about 10 minutes.

   Time: PT10M

4. Prepare Pistachio Filling

   In a mixing bowl, combine 0.75 cup pistachio cream with 1 tbsp tahini. Stir until smooth and evenly blended.

   Time: PT5M

5. Temper White Chocolate

   Chop the white chocolate. Heat 2/3 of it in a microwave or double boiler until it reaches 100‑115°F (38‑46°C). Remove from heat, let it cool to about 95°F (35°C), then add the remaining 1/3 chocolate and stir until fully melted and smooth.

   Time: PT12M

6. Create Base Chocolate Layer

   Pour a thin layer of tempered chocolate into the silicone mold, spreading to cover the bottom and a little up the sides.

   Time: PT2M

7. Chill Base Layer

   Place the mold in the refrigerator and let the base layer set, about 5 minutes.

   Time: PT5M

8. Add Pistachio Filling

   Spoon the pistachio‑tahini mixture onto the chilled chocolate base, spreading it into an even layer.

   Time: PT2M

9. Chill Filling Layer

   Return the mold to the refrigerator and let the filling set, about 5 minutes.

   Time: PT5M

10. Top Chocolate Layer

    Pour the remaining tempered chocolate over the filling, spreading to the edges. Optionally drizzle teal and yellow colored chocolate for a decorative pattern.

    Time: PT2M

11. Final Chill and Unmold

    Place the mold back in the refrigerator for another 5 minutes until fully set. Then gently pop the bars out onto a cutting board.

    Time: PT5M

12. Serve

    Break or cut the bars into individual pieces and enjoy the crisp kataifi, pistachio‑white‑chocolate filling, and glossy chocolate shell.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

20g

Fiber

2g