The viral 'Dubai chocolate bar,' also known as a pistachio kunafa chocolate bar, is a decadent treat featuring a crunchy, creamy filling encased in chocolate. The unique texture comes from a mixture of kataifi (shredded phyllo dough) and a rich pistachio cream. This recipe allows you to recreate this luxurious dessert at home.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Melt the butter or ghee in a large skillet over medium heat.
Add the kataifi pastry, which you can roughly chop or break up with your hands.
Cook the kataifi, stirring constantly, for about 5-10 minutes until it turns a lovely golden brown and becomes crispy. Be careful not to burn it.
Once toasted, remove the kataifi from the pan and let it cool completely in a bowl.
To the cooled, toasted kataifi, add the creamy pistachio butter, tahini, and salt.
Stir everything together until the kataifi is evenly coated in the pistachio mixture. The tahini helps to balance the sweetness of the pistachio cream and adds depth of flavor.
Optional Decoration: If you want to add a decorative layer, melt the white chocolate chips in a separate heatproof bowl over a double boiler or in the microwave in 15-20 second intervals. Add a drop or two of food coloring if desired.
Using a spoon, drizzle or 'splash' the colored white chocolate into the bottom of your chocolate bar mold. Refrigerate for a few minutes to set.
Melt the milk or dark chocolate in a clean heatproof bowl over a double boiler. Stir constantly until smooth and fully melted. Alternatively, you can use a microwave, heating in short bursts and stirring in between.
Pour a thin, even layer of the melted chocolate into the bottom of your prepared mold. Use a spoon or spatula to spread it up the sides, creating a shell.
Place the mold in the refrigerator or freezer for about 10 minutes to allow the chocolate shell to set.
Remove the mold from the refrigerator. Spoon the kataifi and pistachio filling into the chocolate shell. Gently press it down to form an even layer, being careful not to overfill.
Pour the remaining melted chocolate over the filling, spreading it out with a spatula to create a smooth top layer. Scrape any excess chocolate from the top of the mold for a clean finish.
Return the chocolate bar mold to the refrigerator or freezer for at least 30 minutes, or until the chocolate is completely set and firm.
Once the chocolate is fully set, carefully pop the bars out of the mold. The bars are now ready to be enjoyed!
Ensure the kataifi is completely cooled before mixing it with the pistachio filling to maintain its crunchiness.
Use high-quality chocolate for the best flavor and texture.
If you don’t have a chocolate bar mold, you can use a small baking dish lined with parchment paper.
Refrigerating the chocolate shell before adding the filling helps it set properly and prevents leaks.
Be careful not to overheat the chocolate while melting to avoid burning it.
Can I use store-bought pistachio butter?
Yes, store-bought pistachio butter works perfectly for this recipe. Just ensure it is creamy and of good quality.
What can I use if I don’t have kataifi pastry dough?
If kataifi pastry dough is unavailable, you can try using finely shredded phyllo dough as a substitute.
Can I make this recipe without a chocolate bar mold?
Yes, you can use a small baking dish lined with parchment paper as an alternative to a chocolate bar mold.
How long can I store the chocolate bars?
The chocolate bars can be stored in an airtight container in the refrigerator for up to one week.
Can I use dark chocolate instead of milk chocolate?
Absolutely! You can use milk, dark, or semi-sweet chocolate based on your preference.
Explore Iorjia - Good Food! Find Awesome meals, healthy options, tasty snacks & refreshing drinks.
