Dubai Chocolate
Bar

Milk chocolate meets
crisp pistachio-kataifi filling.

Next: ingredients →

Ingredients

Makes 12 pieces from 2 bars

● 300 g milk chocolate, chopped
● 100 g kataifi pastry, thawed if frozen; cut into short strands
● 15 g unsalted butter
● 150 g sweetened pistachio cream (not unsweetened pistachio butter)
● 1 tbsp tahini (15 g), well stirred
● 1 pinch fine salt
● Optional: 1 tsp chopped pistachios
● Optional: 1 tsp extra pistachio cream for a thin drizzle

Equipment

● Kitchen scale
● Wide skillet
● Heatproof bowl
● Silicone spatula
● Two deep silicone bar molds, about 6 × 3 × 1 inches each
● Dry sharp knife

First: toast the kataifi

● Make sure molds, bowls and spatula are completely dry.
● Melt butter in a wide skillet over medium-low heat. Add chopped kataifi.
● Stir often for 8–10 minutes, until evenly deep golden and crisp. Lower heat if it browns too fast.

Get the full recipe →