Description
This Dubai chocolate bar recipe is filled with creamy pistachio, tahini, and crunchy kataifi. Tempered chocolate makes it glossy with a crisp snap. Perfect for gifting or treating yourself.
Ingredients
Units
Scale
- 1/3 tsp luster dust (gold and silver)
- A few drops water
- 1 cup (300g) pistachio cream
- 2 tbsp tahini
- Large pinch salt
- 2 cups (160g) roasted kataifi
- 3 cups (525g) semi-sweet chocolate chips
Instructions
- Mix the luster powder with a few drops of water and paint or splatter into chocolate molds. Let dry.
- In a bowl, mix pistachio cream, tahini, and salt. Stir in roasted kataifi. Set aside.
- Melt 2 cups (350g) of chocolate over simmering water until 113°F / 45°C. Remove from heat.
- Add the remaining 1 cup (175g) of chocolate and stir until fully melted. Cool to 88°F / 31°C for dark or 86°F / 30°C for milk chocolate.
- Pour melted chocolate into molds, coat bottom and sides, and chill until set.
- Fill with pistachio kataifi mixture, gently pressing in without overfilling.
- Top with more melted chocolate and scrape excess. Chill until firm.
- Pop bars out of molds and enjoy your homemade Dubai chocolate bars!
Notes
Note 1: Luster spray or edible gold leaf can also be used. Note 2: You can use milk or dark chocolate; adjust tempering temperatures accordingly. Tempering gives a glossy finish and crisp snap. Store in an airtight container in the fridge for up to a week. Tastes even better after a day.
Nutrition
- Serving Size: 1 bar
- Calories: 2498 kcal
- Sugar: 159 g
- Sodium: 1152 mg
- Fat: 127 g
- Saturated Fat: 56 g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 319 g
- Fiber: 12 g
- Protein: 32 g
- Cholesterol: 0mg