Short Description
An elegant and indulgent chocolate bar featuring crispy kataifi pastry mixed with pistachio-tahini filling, encased in marbled white and milk chocolate—beautiful, flavorful, and texturally satisfying.
Why You’ll Love This Recipe
- Combines crisp kataifi strands with nutty pistachio cream in a silky chocolate shell
- Visually stunning with marbled white chocolate detail
- Rich, nutty flavor balanced by buttery, creamy chocolate
- Suitable for gifting or elegant homemade dessert
- Grain-free and low in added sugar depending on chocolate choice
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 Tbsp unsalted butter or coconut oil, divided
- 5 oz coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen
- 1 (7–8 oz) jar creamy pistachio butter or pistachio cream
- 2 Tbsp tahini, well stirred
- ¼ tsp kosher salt
- 3 Tbsp white chocolate chips (must contain cocoa butter)
- 1–4 drops green food coloring (optional)
- 12 oz good-quality milk chocolate chips, divided (~2 cups)
Directions
- Crisp Kataifi
Melt 2 Tbsp of butter in a large nonstick skillet over medium heat. Add chopped kataifi dough and cook, stirring occasionally, until golden-brown and crispy (about 8–10 minutes). Transfer to a medium bowl. - Make the Nut Filling
Immediately stir pistachio butter, tahini, and salt into the warm kataifi until fully combined. This forms your pistachio–pastry filling. - Prepare the Chocolate Molds
Place one or two rectangular silicone chocolate molds on a baking sheet for stability. - Create White Chocolate Marbling (Optional)
Set up a double boiler: simmer water in a saucepan and place a heatproof bowl on top. Melt 3 Tbsp white chocolate chips, stirring constantly until melted (≈1 minute). Optionally stir in green food coloring drops to tint. Drizzle this over the bottom of the molds in an abstract pattern. Freeze until set (~10 minutes). - Melt Milk Chocolate
Reserve ¼ cup of the milk chocolate chips. Melt the remaining milk chocolate and 1 Tbsp butter in the double boiler over simmering water, stirring until smooth (about 2 minutes). Remove from heat and stir in the reserved ¼ cup chips until melted. - Create Chocolate Shell
Use about ¼ cup melted milk chocolate to coat the bottom and sides of each mold in a thin, even layer. Freeze again until fully set (~10 minutes). - Add Filling and Final Layer
Press the pistachio–pastry filling into the mold over the chocolate shell using an offset spatula—the layer should be even and firm. Pour the remaining melted milk chocolate over the top to encase the filling completely. Scrape off excess chocolate with a bench scraper or spatula. - Set the Bar
Refrigerate the molds until completely hardened—at least 40 minutes. Once set, pop out the bars and trim off any overhanging chocolate edges, if desired.
Servings And Timing
- Yield: Makes one large bar or two smaller chocolate bars, depending on mold size
- Prep Time: ~15 minutes (excluding freezing)
- Cook Time: ~10 minutes for barley kataifi + chocolate melting steps
- Setting Time: ~1+ hour (includes multiple freeze stages)
Variations
- Chocolate variation: Use dark chocolate or white chocolate layers instead of milk chocolate.
- Nut butter swap: Almond or hazelnut butter can replace pistachio for different flavor.
- Color variation: Choose red or gold food coloring for festive marbling.
- Flavor extras: Add a pinch of sea salt, orange zest, or chopped dried fruit to the filling.
- Shape alternatives: Use round molds, silicone candy molds, or mini muffin pans.
Storage / Serving
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
- Serving: Serve chilled or allow to warm slightly at room temperature for a softer bite.
FAQs
1. Can I use frozen kataifi dough?
Yes—thaw it in the fridge, gently separate clumps before cooking to ensure even crispness.
2. Do I need white chocolate marbling?
No—it’s purely optional for visual appeal; the bar is delicious without.
3. Will the bars melt too quickly at room temperature?
If ambient temperature is warm, serve chilled or store in the fridge to maintain structure.
4. Is tahini necessary?
Tahini adds creaminess and depth, but you can omit or reduce if preferred.
5. Which chocolate types work?
Use high-quality couverture or chips that contain cocoa butter for smooth melting and solid setting.
6. Can I make smaller bite-sized pieces?
Yes—pour the chocolate and filling into mini molds or muffin cups for individual treats.
7. Can I freeze the bars?
Yes—freeze for long-term storage; thaw in the refrigerator before eating to preserve texture.
8. Should I temper the chocolate?
Tempering isn’t necessary if stored cold, but tempered chocolate will provide better snap and shine at room temperature.
9. Can I layer additional flavors?
Yes—layer in crunchy nuts, freeze-dried fruit, or coconut flakes between fillings.
10. Is this recipe gluten-free?
Yes—kataifi is made of shredded pastry which is typically wheat-based; not gluten-free. Substitute with crispy shredded rice if gluten-free required.
Conclusion
Dubai Chocolate is a decadent, textured treat combining crisp kataifi pastry with rich pistachio-tahini filling, all studded in marble-swirled chocolate. Perfectly indulgent and visually striking, it’s a fun DIY bar ideal for special occasions or sophisticated snacking at home.
Print
Dubai Chocolate
- Total Time: undefined
- Yield: Makes one large bar or two smaller bars
- Diet: Vegetarian
Description
An elegant and indulgent chocolate bar featuring crispy kataifi pastry mixed with pistachio‑tahini filling, encased in marbled white and milk chocolate—beautiful, flavorful, and texturally satisfying.
Ingredients
3 Tbsp unsalted butter or coconut oil, divided
5 oz coarsely chopped kataifi pastry dough (about 2 packed cups), thawed
1 (7–8 oz) jar creamy pistachio butter or pistachio cream
2 Tbsp tahini, well stirred
¼ tsp kosher salt
3 Tbsp white chocolate chips (must contain cocoa butter)
1–4 drops green food coloring (optional)
12 oz good‑quality milk chocolate chips, divided (~2 cups)
Instructions
- In a skillet over medium heat, melt 2 Tbsp butter and crisp chopped kataifi for 8–10 minutes until golden. Transfer to a bowl.
- Stir in pistachio butter, tahini, and salt while warm to form filling.
- Arrange silicone molds on a baking sheet. Melt white chocolate over a double‑boiler, stir in food coloring if using, and drizzle into molds. Freeze ~10 minutes until set.
- Melt most of the milk chocolate chips with 1 Tbsp butter over double‑boiler until smooth; stir in reserved ¼ cup chips until melted.
- Brush ~¼ cup melted milk chocolate to coat bottom and sides of molds; freeze another ~10 minutes.
- Press nut filling into shell evenly, then pour remaining milk chocolate over to seal. Scrape off excess.
- Refrigerate molds for at least 40 minutes until fully set. Pop out bars and trim edges if desired.
Notes
- Use high‑quality couverture chocolate for best texture and shine.
- Thaw kataifi gently and separate strands to ensure crispness.
- White chocolate marbling is optional but adds visual flair.
- Molds must be chilled between layers for clean chocolate shells.
- Store chilled to maintain structure, especially if ambient temperature is warm.
- Prep Time: 15 minutes (excluding freezing time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop & chilled assembly
- Cuisine: Fusion / Middle Eastern‑Inspired
Nutrition
- Serving Size: 1 bar
- Calories: 450
- Sugar: 30g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
