Dubai Chocolate Bar Recipe

When you think of Dubai’s culinary scene, a few key elements come to mind: luxury, spices, and decadent desserts. This recipe melds a traditional knafeh base—famed in Middle Eastern cuisine for its crispy shredded phyllo—and layers it with a rich chocolate ganache infused with rose water, cardamom, and saffron. Pistachios crown this dessert, adding a vivid pop of color and a satisfying crunch. Get ready to wow your friends and family with a sweet treat that’s unapologetically lavish and uniquely Middle Eastern.

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Experience the viral sensation of Dubai Chocolate in your own kitchen! This delectable treat features a filling of crunchy toasted kataifi pastry smothered in pistachio cream and tahini, all enrobed in rich chocolate. Inspired by the recipe from Not Quite Nigella, it’s surprisingly straightforward to make at home.

Ingredients

• Kataifi Pastry Layer:

  • 150g kataifi pastry, chopped and separated
  • 60g unsalted butter

• Pistachio Filling:

  • 360g pistachio paste
  • 20g tahini
  • A generous pinch of salt

• Chocolate Coating:

  • 500g dark or milk chocolate, melted
  • Optional: 15g pink chocolate melts
  • Optional: 15g green chocolate melts
  • 1 teaspoon coconut oil (divided)

Instructions

1. Prepare the Kataifi Pastry:

   • In a large frying pan, melt the butter over medium heat.
   • Add the chopped kataifi pastry, ensuring it’s well separated.
   • Toast the pastry until golden brown and crispy, stirring frequently to prevent burning. This may take about 10 minutes.
   • Once toasted, set aside to cool.

2. Make the Pistachio Filling:

   • In a mixing bowl, combine the pistachio paste, tahini, and salt.
   • Add the cooled kataifi pastry to the mixture and stir until well incorporated.

3. Optional Decorative Touches:

   • If using colored chocolate melts for decoration, melt the pink and green chocolates separately.
   • Add ½ teaspoon of coconut oil to each and mix until smooth.
   • Using a spoon, drizzle the melted chocolates over your molds to create a decorative pattern.
   • Place the molds in the refrigerator to set the decorations.

4. Assemble the Chocolate Bars:

   • Melt the dark or milk chocolate until smooth.
   • Pour a layer of the melted chocolate into your molds, ensuring it coats the sides evenly. Tap out any excess.
   • Allow this layer to set slightly in the refrigerator.
   • Once set, fill the molds with the kataifi-pistachio mixture, pressing down gently to ensure there are no air pockets.
   • Cover the filling with another layer of melted chocolate, sealing the edges.
   • Refrigerate the molds until the chocolate is fully set.

5. Unmold and Enjoy:

   • Once the chocolate has hardened, carefully remove the bars from the molds.
   • Store in an airtight container in a cool place or refrigerate if your environment is warm.

Cooking Details

Note: Nutritional information is approximate and may vary based on specific ingredients used.

Tips

• Kataifi Pastry: Ensure the kataifi pastry is thoroughly toasted to achieve the desired crunch. If your frying pan is small, consider toasting the pastry in batches to ensure even browning.
• Chocolate Molds: Use molds that are deep enough to accommodate the filling. Silicone molds work well for easy removal.
• Storage: Store the finished chocolate bars in an airtight container. If your environment is warm, consider refrigerating them to maintain their structure.

Enjoy crafting this luxurious Middle Eastern-inspired chocolate treat at home!

Did you try this recipe? Share your knafeh-making adventures and any creative variations in the comments below. Happy baking!