Crispy, creamy, chocolatey, and absolutely irresistible! 🤤
This homemade Dubai-style chocolate bar combines smooth semisweet chocolate with a rich pistachio filling and crispy golden kataifi.
The crunchy pastry mixed with creamy pistachio paste creates that incredible texture everyone loves — all wrapped inside a beautiful chocolate shell. 💚🍫
Prep Time: 20 min
Cooking Time: 10 min
Chilling Time: 1½ hours
Servings: 1 large chocolate bar
🌸 INGREDIENTS
🍫 For the Chocolate Shell
• 225 g semisweet chocolate, finely chopped (8 oz)
💚 For the Pistachio Filling
• 80 g kataifi (shredded phyllo pastry), chopped
• 1 tbsp butter
• 180 g pistachio paste (¾ cup)
• 1 tbsp tahini (optional)
👩🍳 METHOD
1. Melt the Chocolate
Place 200 g of the chocolate in a heatproof bowl over a double boiler.
Gently melt the chocolate, stirring occasionally, until completely smooth and it reaches 45°C / 113°F.
2. Temper the Chocolate
Remove the bowl from the heat.
Add the remaining 25 g chocolate and stir continuously until completely melted, smooth, and shiny.
The chocolate should cool to around 30–31°C / 86–87°F.
3. Create the Chocolate Shell
Pour the tempered chocolate into your chocolate mould, making sure the bottom and sides are completely covered.
Turn the mould upside down over a sheet of parchment paper to allow the excess chocolate to drip out.
Save the leftover chocolate — you’ll need it to seal the bar later.
Scrape any excess chocolate from the edges of the mould with an offset spatula.
Refrigerate for 30 minutes, or until firm.
4. Toast the Kataifi
While the chocolate sets, melt the butter in a frying pan.
Add the chopped kataifi and cook for 5–10 minutes, stirring regularly, until crispy and beautifully golden.
5. Make the Pistachio Filling
Transfer the toasted kataifi to a large bowl.
Add the pistachio paste and tahini, if using.
Mix until the crispy kataifi is evenly coated in the creamy pistachio mixture.
6. Fill the Chocolate Bar
Once the chocolate shell has set, spoon the pistachio-kataifi filling into the mould.
Spread it evenly, leaving a little space at the top for the final chocolate layer.
7. Seal with Chocolate
Pour the reserved melted chocolate over the filling.
Spread it evenly and scrape away any excess with an offset spatula to create a smooth base.
8. Chill & Enjoy!
Refrigerate for at least 1 hour, or until the chocolate is completely firm.
Carefully remove the chocolate bar from the mould.
Break it open and enjoy that crispy, creamy pistachio centre! 🍫💚🤤
✨ MY LITTLE TIP
Toast the kataifi until it’s deeply golden and crispy before mixing it with the pistachio paste. This is what gives the chocolate bar that incredible crunch in every bite!
Crispy kataifi, creamy pistachio, and rich chocolate — one bite and you’ll understand why this chocolate bar is so irresistible! 🍫💚
Bon appétit! ❤️