Ingredients
Shell and filling
- 300 g milk chocolate finely chopped; divided
- 100 g kataifi pastry thawed according to its package if frozen
- 10 g unsalted butter
- 150 g sweetened pistachio cream not unsweetened pistachio paste
- 10 g tahini stirred
- 0.5 g fine salt a small pinch
Equipment
- 2 Deep single-cavity chocolate-bar molds about 6 × 3 inches and at least 1 inch deep each
- 1 Skillet
- 1 Spatula
- 2 Heat-safe mixing bowls
- 1 Microwave or double boiler
- 1 Digital kitchen scale
- 1 knife and cutting board
Instructions
Prepare the filling and shells
- Finely chop the 100 g kataifi on a clean cutting board so the strands are easy to stir and portion.
- Melt the butter in a skillet over medium heat. Add the chopped kataifi and cook, stirring, for 6–10 minutes until evenly golden and crisp. Transfer to a bowl and cool completely.
- Stir the cooled kataifi with the sweetened pistachio cream, tahini and salt until evenly coated.
- Melt the milk chocolate gently in short microwave bursts, stirring between bursts, or in a heat-safe bowl over barely simmering water. Keep water out of the chocolate. Stop heating when nearly melted and stir until smooth.
- Use roughly half the chocolate to coat the bottom and sides of the two dry molds. Chill until set. Divide the cooled filling between the shells, pressing gently and leaving space for a chocolate lid.
- Spread the remaining chocolate over the filling, joining it to the shell edges. Chill for 30–45 minutes, or until completely firm. Cooling the pastry and setting the shells add to the total chilling time.
- Unmold carefully and cut the 2 bars into 12 pieces in total. Keep refrigerated in a covered container because this shell is untempered. Transport chilled and serve cool.
Nutrition
Calories: 236kcalCarbohydrates: 22gProtein: 4.2gFat: 14.3g
Video
Notes
Contains pistachio (tree nut), sesame, milk and wheat; soy may also be present. check every package for ingredients and cross-contact information. Use sweetened pistachio cream. This recipe does not temper the chocolate, so the bars need refrigeration and may soften in a warm room.
Video credit: The Cooking Foodie demonstrates a Dubai-style chocolate bar. This version uses sweetened pistachio cream and a chilled, untempered milk-chocolate shell; the creator also discusses pistachio paste and tempering.
Nutrition is an estimate per piece when the 2 bars are divided into 12 pieces. The calculation uses representative milk chocolate and sweetened pistachio cream; product labels and portion sizes will change the values.