Dubai Chocolate Bar

A luscious moment of indulgence awaits you with the Dubai Chocolate Bar, a delightful treat that beautifully melds creamy chocolate, nutty tahini, and the unique texture of Kataifi dough. This recipe is quick to prepare, taking about 30 minutes, with a cooling time of just 15 minutes for the chocolate to set. The combination of flavors and textures creates a winning dessert that will impress anyone who gets a taste.

This recipe is perfect for chocolate lovers and nut enthusiasts alike. It’s an excellent choice for gatherings, special occasions, or simply a sweet treat for yourself. The Dubai Chocolate Bar can be made ahead and stored away, ensuring you have a delectable dessert at your fingertips for whenever a craving strikes.

Why You’ll Love This Recipe

• The creamy milk chocolate creates a smooth, rich base.
• Crispy, golden Kataifi dough adds an irresistible crunch.
• Flavors of tahini and pistachio come together in harmony.
• Quick to prepare and easy to store for later enjoyment.

What You’ll Need

Here’s what you’ll need to make this delightful dessert:

For the Chocolate Base

• 1½ cup milk chocolate (melted)
• ¼ stick butter (unsalted)
• 1 tsp coconut oil
• ¼ cup white chocolate (separated in mini bowls to make color), chopped

For the Filling

• 2 tbsps tahini
• 1½ cup pistachio cream (see post for homemade version)
• 2 cups shredded Kataifi dough (chopped)

For Color & Presentation

• Food coloring, as desired

Note: Use dairy-free chocolate for a vegan version.

Substitutions & Swaps

• Tahini can be replaced with almond butter.
• Milk chocolate works with dark chocolate for a richer flavor.
• Kataifi dough can be swapped with phyllo dough, though texture varies.
• Use any nut cream in place of pistachio cream.

How to Make It

Get ready to create a treat that will become a favorite!

1. Chop

Chop the Kataifi dough into smaller pieces to ensure even toasting.

2. Toast

Melt some butter in a pan over medium heat and toast the chopped Kataifi dough until it turns golden brown. Once golden, add the tahini and pistachio cream.

3. Mix

Stir the ingredients in the pan until they are well combined and then turn off the heat.

4. Melt

Melt the white chocolate with 1 teaspoon of coconut oil. Separate it into mini bowls for coloring, using as many colors as desired.

5. Drizzle

Drizzle the colored chocolate into the mold, ensuring an even coating for a beautiful finish.

6. Coat

Melt some of the milk chocolate using a double boiler or microwave in 30-second intervals, stirring in between. Pour it into the mold, covering the bottom and sides completely. Use a brush if necessary.

7. Fill

Add the pistachio Knafeh filling into the base layer and smooth it to fill all corners evenly.

8. Top

Spread more melted chocolate on top of the pistachio knafeh filling, ensuring it is fully covered. Let it set in the fridge for about 15 minutes or until the chocolate hardens.

9. Serve

Once set, remove the bars from the mold and cut into pieces or break into bars to enjoy.

How to Store It

Fridge: store in an airtight container for up to one week.
Freezer: yes, it keeps well for up to two months.
Reheat: let sit at room temperature for 10 minutes.

Tips for Best Results

• Ensure the Kataifi dough is finely chopped for even texture.
• Stir the melted chocolate continuously to avoid burning.
• Use gel food coloring for vibrant hues without altering chocolate consistency.
• Allow ample time for the bars to cool and set before serving.

Serving Suggestions

• Pair them with a scoop of vanilla ice cream for an extra treat.
• Enjoy alongside a rich cup of coffee or tea.
• Use as a unique dessert for holiday gatherings or special celebrations.