Dubai Chocolate Bar Recipe
About this recipe
The Dubai Chocolate Bar is a viral treat that combines rich chocolate with a crunchy kataifi filling and a creamy pistachio paste. This recipe showcases a fun way to create a unique dessert that’s visually striking and delicious, perfect for fans of Middle Eastern flavors.
In this video, The Cooking Foodie shares a straightforward method to make these bars, including tips on tempering chocolate for that perfect glossy finish. Whether you're a chocolate lover or just looking to impress, this recipe is sure to satisfy.
Ingredient notes
- You can use either milk chocolate or dark chocolate for this recipe.
- Pistachio paste is made from just pistachios, no added oils or sugars are necessary.
- The white chocolate and food coloring for decoration are optional, but they add a signature look to the bars.
Tips from The Cooking Foodie’s video
- Tempering chocolate is optional but recommended for a glossy finish and a satisfying snap when you bite into it. If you skip this step, the chocolate may not have the same polished appearance.
- When toasting the kataifi, keep stirring frequently to avoid burning and achieve a light golden brown color.
- Make sure to coat the chocolate molds evenly and thick enough so the bars don’t break when unmolding.
Good to know
- How long do I need to chill the chocolate molds after coating them?
- Chill the molds in the refrigerator for 5–10 minutes, or until the chocolate shell is firm.
- What should I do if my pistachio paste is too thick?
- If the mixture feels too thick, you can add a little bit more tahini to loosen it up, but it should still hold its shape when pressed down.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make the decoration (optional): In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring and stir until the white chocolate is evenly colored and smooth.
- 2
Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set.
- 3
Prepare the filling: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6–8 minutes).
- 4
Transfer to a bowl, then mix in the pistachio paste and tahini until well combined. Set aside.
- 5
Temper the chocolate (optional): Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) – 122°F (50°C).
- 6
Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 80°F (26°C) – 82°F (28°C).
- 7
Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) – 89°F (32°C).
- 8
Assemble the bars: Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1–2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5–10 minutes, or until the chocolate shell is firm.
- 9
Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it’s compact but not overfilled.
- 10
Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles.
- 11
Chill in the refrigerator for at least 30 minutes, or until fully set.
- 12
Once set, remove the bars from the mold and enjoy!
Heads up — we had to guess a little:
- The quantity for butter was inferred as 3-4 tablespoons based on common usage for toasting kataifi.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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