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–+ servings

Dubai Chocolate Bar Recipe

Emily Parker
Square image of two broken Dubai chocolate bar pieces with crunchy pistachio filling
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A plain milk-chocolate shell filled with sweet pistachio cream, toasted kataifi pastry, and a little tahini. Makes two bars to cut into sixteen small pieces.
Estimated Recipe Cost$15.00
Prep Time 20 minutes
Cook Time 10 minutes
Cooling and chilling 50 minutes
Total Time 1 hour 20 minutes
Servings: 16 small pieces (2 bars)
Course: Dessert
Ingredients Equipment Instructions Video Notes

Ingredients
  

Shell and filling
  • 300 g milk chocolate finely chopped
  • 100 g kataifi pastry thawed according to package directions
  • 15 g unsalted butter
  • 150 g sweetened pistachio cream a spread, not unsweetened pistachio butter
  • 15 g tahini
  • 1/8 tsp salt

Equipment

  • 1 Kitchen scale
  • 1 Knife and cutting board
  • 1 Nonstick skillet
  • 1 Spatula
  • 1 Small mixing bowl
  • 1 Dry microwave-safe bowl
  • 1 Spoon
  • 2 Deep silicone chocolate bar molds about 7 x 3 inches, roughly 300 g capacity each
  • 1 Small tray

Instructions
 

Make the filled bars
  1. Chop the kataifi pastry into short pieces about 1/2 inch long.
  2. Melt the butter in a nonstick skillet over medium-low heat. Add the pastry and cook, stirring frequently, for 6–8 minutes until evenly golden and crisp. Transfer to a bowl and cool for 10 minutes. Stir in pistachio cream, tahini, and salt.
  3. Place the chopped chocolate in a completely dry microwave-safe bowl. Heat at half power in 20-second bursts, stirring thoroughly between bursts, just until melted and smooth. Avoid overheating or adding water.
  4. Set the molds on a tray. Use about half the chocolate to coat the bottoms and sides evenly, reaching all corners. Refrigerate for 10 minutes until firm.
  5. Divide the cooled filling between the shells, leaving about 2 mm at the top for sealing. Spread the remaining chocolate over the filling, reaching the edges; gently rewarm it if needed. Refrigerate for at least 30 minutes until fully set.
  6. Release the bars carefully from the molds. Cut each into eight small pieces. Keep covered and refrigerated; this untempered version softens at room temperature.

Video

Notes

Estimated cost: USD $15.00 for two bars (sixteen small pieces), about $0.94 per piece. Portion-based estimate: chocolate $4.50, pistachio cream $7.00, kataifi $2.75, butter $0.25, tahini $0.45, salt $0.05. Prices vary. Contains pistachio, sesame, wheat, and milk; check chocolate and spread labels for additional allergens. Store covered in the refrigerator up to 5 days, or follow a shorter spread-label limit.
Video: The Cooking Foodie, originally uploaded 2024-11-21T05:00:29-08:00. This smaller batch uses sweetened pistachio cream, less butter and tahini, omits optional decoration, and uses a chilled untempered chocolate shell. The video also demonstrates optional tempering.

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