Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dubai Chocolate Bar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 77 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 4 servings

Description

Dubai Chocolate Bar is an elegant, crunchy, and creamy treat combining toasted kataifi pastry with rich pistachio paste and tahini, all enveloped in smooth, tempered milk or dark chocolate. This dessert impresses with its signature marbled colored chocolate decoration and layered textures, perfect for special occasions or gourmet snacking.

Ingredients

Chocolate Decoration (Optional)

  • 30 g White chocolate
  • 1 teaspoon coconut oil (or vegetable oil)
  • 1-2 drops Food coloring (gel recommended)

Chocolate Shell

  • 400 g Milk chocolate (or dark chocolate)
  • 4 tablespoons Butter (unsalted, divided)

Filling

  • 120 g Kataifi
  • 3/4 cup + 2 tablespoons Pistachio paste
  • 1/4 cup Tahini

Instructions

  1. Prepare Chocolate Decoration (Optional): In a small bowl, melt white chocolate with coconut oil over a gentle heat until smooth. Add a few drops of gel food coloring and stir until evenly colored to create a bright, smooth chocolate mixture.
  2. Create Signature Mold Decoration: Using a small spoon, splatter the colored white chocolate into the bottom of chocolate molds to mimic the Dubai chocolate bar’s distinctive look. Refrigerate for 10 minutes until set.
  3. Toast Kataifi: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Add the kataifi and toast, stirring constantly, until golden brown and crisp, about 6-8 minutes. Transfer to a mixing bowl.
  4. Mix Filling: To the toasted kataifi, add pistachio paste and tahini. Stir until thoroughly combined, creating a compact but spreadable mixture. Set aside.
  5. Temper Chocolate (Optional but Recommended): Melt two-thirds of the chocolate in a double boiler, stirring constantly until temperature reaches 113°F to 122°F (45°C to 50°C). Remove from heat, gradually adding remaining chocolate, stirring until melted and cooled to 80°F to 82°F (26°C to 28°C). Reheat gently to 86°F to 89°F (30°C to 32°C) for use.
  6. Coat Chocolate Molds: Using a brush or back of a spoon, spread a thin layer (1–2 mm) of tempered chocolate inside each mold evenly. Chill in refrigerator 5–10 minutes until shell firms.
  7. Fill the Molds: Spoon the kataifi-pistachio filling into the chocolate shells, pressing lightly to compact but avoid overfilling.
  8. Seal with Chocolate: Cover the filling with another layer of tempered chocolate, sealing edges carefully. Tap molds lightly on the counter to remove trapped air bubbles.
  9. Set the Bars: Chill the filled molds in the refrigerator for at least 30 minutes until fully set and firm.
  10. Unmold and Serve: Once set, gently remove the chocolate bars from molds. Store in a cool place or fridge until ready to enjoy.

Notes

  • Tempering chocolate ensures a glossy, firm finish with a satisfying snap. If skipping tempering, chocolate may bloom or have a softer texture.
  • Kataifi is a shredded phyllo dough, commonly used in Middle Eastern desserts, providing a unique crunchy texture.
  • Use gel food coloring for best results in chocolate decoration, as liquid colors can seize chocolate.
  • Store finished bars in a cool, dry place or refrigerator to maintain texture and prevent melting.
  • This dessert pairs beautifully with a cup of strong coffee or mint tea.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Middle Eastern

Find it online: https://aminabakes.com/dubai-chocolate-bar-recipe/