Description
Decadent and crunchy Chocolate Dubai Bars featuring a luscious pistachio-tahini filling enveloped in smooth dark chocolate and crisp kataifi pastry. Perfect as an indulgent treat or gift, these bars combine rich flavors and textures for a unique dessert experience.
Ingredients
Chocolate Shell
- 2 ½ cups dark chocolate chips (or semi-sweet chocolate chips or chopped bar)
- 3 tablespoons coconut oil
- ¼ cup white chocolate chips (optional, for decoration)
Filling
- 1 tablespoon tahini
- 8 ounces creamy pistachio butter
- 4 to 6 ounces kataifi pastry dough (shredded phyllo dough)
- 2 tablespoons coconut oil
Instructions
- Prepare White Chocolate Design (Optional): Melt the white chocolate chips and drizzle small amounts inside the chocolate molds to create a decorative design. Set molds aside to let the design set.
- Melt Chocolate: In a microwave-safe bowl, combine the dark chocolate chips with 1 tablespoon of coconut oil. Melt in 20-second intervals in the microwave, stirring after each interval until fully melted and smooth.
- Coat Chocolate Molds: Spoon or brush 1 to 2 tablespoons of melted chocolate into each mold, spreading evenly over the bottom and sides. Refrigerate the molds until the chocolate hardens.
- Chop Kataifi Dough: If necessary, chop the kataifi pastry dough with a knife on a cutting board for easier handling in the filling.
- Toast Kataifi: Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped kataifi and cook while stirring continuously until golden brown and crisp, about a few minutes.
- Mix Filling: Remove the pan from heat. Immediately add the pistachio butter and tahini to the toasted kataifi. Stir thoroughly to create a cohesive filling mixture.
- Fill Molds: Divide the pistachio filling evenly among the chocolate-coated molds. Spread it out flat and uniform.
- Seal with Chocolate: Pour an additional 1 to 2 tablespoons (or more) of melted chocolate over each filled mold to cover the pistachio mixture. Use a spoon or silicone brush to spread smoothly.
- Set Bars: Chill the molds in the refrigerator for 20 minutes or the freezer for 10 minutes to harden the chocolate completely.
- Unmold and Serve: Carefully remove the chocolate bars from the molds and serve or store in a cool place.
Notes
- Using dark chocolate with at least 60% cocoa provides a rich flavor balance to the pistachio filling.
- Ensure kataifi pastry is chopped finely for better texture in the filling.
- Adjust sweetness by choosing semi-sweet or dark chocolates according to your preference.
- The white chocolate drizzle is optional but adds a beautiful decorative touch.
- Store finished bars in the refrigerator to maintain texture and prevent melting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
