Pistachio Chocolate Bar (Dubai Chocolate) Recipe
This Pistachio Chocolate Bar combines the rich creaminess of pistachio and tahini with the crunch of kataifi shredded phyllo dough, enveloped in smooth melted milk chocolate. A decadent treat inspired by Dubai’s modern take on classic chocolate bars, offering a unique fusion of nutty, buttery, and sweet flavors perfect for chocolate lovers looking for a gourmet twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1/2 cup Pistachio cream
- 1 Tbsp Tahini
- 1 1/2 cups kataifi shredded phyllo dough (packed)
- 3 Tbsp Unsalted butter
- 16 oz Milk chocolate, melted (about 4 chocolate bars)
- 1/8 tsp Salt
Instructions
- Prepare the Kataifi Dough: Melt the unsalted butter over low heat. Toss the shredded kataifi phyllo dough gently in the melted butter to coat evenly, making sure the strands are well separated to ensure crispiness during baking.
- Toast the Kataifi: Spread the butter-coated kataifi evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown and crisp. Remove from the oven and let cool completely.
- Mix Pistachio and Tahini Cream: In a bowl, combine the pistachio cream, tahini, and salt. Stir well until smooth and adjusted for balanced sweetness.
- Assemble the Bar: In a lined rectangular mold or pan, layer half of the toasted kataifi dough and press down gently. Spread the pistachio-tahini cream evenly over this layer.
- Add Remaining Kataifi: Top the pistachio cream layer with the remaining toasted kataifi dough, gently pressing down to form a compact layer.
- Coat with Chocolate: Pour the melted milk chocolate over the layered kataifi and pistachio mixture. Use a spatula to spread the chocolate evenly over the top, ensuring all edges are covered.
- Chill and Set: Place the mold in the refrigerator for at least 2 hours to allow the chocolate to harden and the bar to set properly.
- Serve: Once set, remove the bar from the mold and cut into squares or rectangles. Serve chilled or at room temperature for a crunchy, rich treat.
Notes
- Ensure the kataifi dough is well buttered to achieve a crisp and golden texture when toasted.
- Use high-quality pistachio cream for the best flavor.
- Milk chocolate can be replaced with dark chocolate for a less sweet version.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Let the bar come to room temperature for a few minutes before serving to soften the chocolate slightly for easier eating.
