Indulge in the luxurious taste of homemade Dubai Chocolate, a viral sensation that combines the richness of premium chocolate with a delightful pistachio filling and crunchy kataifi pastry. This Middle Eastern-inspired treat features a beautiful contrast of textures and flavors that will transport your taste buds straight to Dubai!
Ingredients
For the chocolate shell:
- 400g high-quality milk or dark chocolate (whichever you prefer)
- 1 teaspoon coconut oil (optional, helps with smoothness)
For the filling:
- 150g kataifi pastry (shredded phyllo dough)
- 60g unsalted butter
- 200g pistachio paste/cream
- 20g tahini (sesame paste)
- Pinch of sea salt
For decoration (optional):
- 30g white chocolate
- Green and pink/red food coloring (oil-based)
Equipment
- Chocolate bar molds (silicone works best)
- Medium frying pan
- Mixing bowls
- Spatula
- Double boiler or microwave for melting chocolate
- Thermometer (if tempering chocolate)
Instructions
- Prepare the decoration (optional):
- Melt white chocolate in a microwave in 30-second intervals, stirring between each.
- Divide into two small bowls and add a drop of green food coloring to one and pink/red to the other.
- Using a small spoon, splash or drizzle the colored chocolate into the molds to create a decorative pattern.
- Refrigerate for 5 minutes until set.
- Prepare the kataifi filling:
- In a frying pan, melt the butter over medium heat.
- Add the kataifi pastry and toast for 8-10 minutes, stirring frequently until golden brown and crispy.
- Transfer to a mixing bowl and let cool slightly.
- Add the pistachio paste, tahini, and a pinch of salt to the toasted kataifi and mix thoroughly.
- Temper the chocolate (for best results):
- Chop the chocolate into small pieces.
- Melt 2/3 of the chocolate in a double boiler or microwave until it reaches 45-50°C (113-122°F) for milk chocolate or 50-55°C (122-131°F) for dark chocolate.
- Remove from heat and add the remaining 1/3 chocolate, stirring until melted and temperature drops to around 26-28°C (80-82°F).
- Gently reheat to 30-32°C (86-90°F) for working temperature.
- Create the chocolate shell:
- Pour the tempered chocolate into the molds, ensuring it coats all sides.
- Turn the molds upside down over a bowl to let excess chocolate drip off, leaving a thin shell.
- Use a spatula to scrape excess from the top of the mold.
- Refrigerate for 5-10 minutes until the chocolate sets.
- Add the filling:
- Remove the molds from the refrigerator.
- Spoon the kataifi-pistachio mixture into each chocolate shell, leaving a small border at the top.
- Press down gently to compact the filling.
- Seal with chocolate:
- Pour the remaining tempered chocolate over the filling to seal the bars.
- Tap the mold gently to remove any air bubbles.
- Use a spatula to scrape off excess chocolate for a clean finish.
- Refrigerate for at least 30 minutes, or until fully set.
- Unmold and serve:
- Once completely set, carefully turn out the chocolate bars from the molds.
- Store in a cool place or enjoy immediately!
Tips for Success
- If pistachio paste is unavailable, you can make your own by blending roasted pistachios with a little oil and sugar until smooth.
- The tempering step is optional but gives your chocolate a professional glossy finish and satisfying snap.
- Leave a small border when adding the filling to ensure the chocolate can seal properly.
- If you can’t find kataifi pastry, you can use finely shredded phyllo dough.
Storage
Store your Dubai Chocolate bars in an airtight container in a cool, dry place for up to 2 weeks. Avoid refrigeration as it can cause condensation when removed, which may affect the chocolate’s appearance.
Enjoy this delightful treat that combines Middle Eastern flavors with the luxury of fine chocolate! ❤️
