Dubai Chocolate Bar

Name: Dubai Chocolate Bar
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 100 g of milk chocolate (baking (or dark)); 30 g of pistachios (blanched); 1 tbsp of honey (or glucose syrup); 1 tsp of rose water (or orange blossom water); 5 g of butter (unsalted); 1 pinch of salt; 30 g of kataifi pastry (kadaif)

5,01 review

This chocolate bar is filled with pistachio paste and toasted kataifi. 🍫 The contrast between creamy and crunchy is unique.

Total time: 35 min
Prep: 25 min
Cook: 10 min
Rest: 2 h
Difficulty: Easy
Per person: €3.20

By the CookinBreak team

Ingredients 7

bars

Estimated cost €3.20

⅔ cup milk chocolatebaking (or dark)of your choice
4 tbsp pistachiosblanched
1 tbsp honeyor glucose syrup
1 tsp rose wateror orange blossom wateroptional
1 tsp butterunsalted
1 pinch of saltoptional
1 oz kataifi pastry (kadaif)

Equipment

Saucepan
Spatula
Bowl
Blenderor food processor
Refrigerator
Kitchen scale
Chocolate bar moldor silicone mold

Instructions

Tap a number to check off the step, and a time to start a timer.

Melt the chocolate in a double boiler until completely smooth. Stir gently to avoid burning it.

Pour half of the melted chocolate into the bar mold. Spread evenly with a spatula. Tap lightly to avoid bubbles.
Place in the refrigerator for to let the base harden.
Brown the kataifi in a nonstick skillet with a little butter (or in the oven at 325 °F for ), until deep golden and crispy. Let cool slightly.
Meanwhile, blend the pistachios into a coarse paste. Add the honey, melted butter, rose water or orange blossom water (optional) and a pinch of salt. Blend again to a smooth paste.
Spread this filling over the hardened chocolate layer. Press lightly with a spatula or your fingers to spread it evenly, without breaking the chocolate base.
Pour the rest of the melted chocolate over the top to completely cover the pistachio and kataifi filling.
Tap the mold again to get rid of air bubbles and smooth the surface.
Let rest in the refrigerator for until the bar is well set.
Carefully unmold and store in an airtight container at room temperature, or in a cool place if the temperature is high.

Cook it your way

Your account checks every recipe against your allergies and diets, keeps your favorites and builds your shopping lists.

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

As a main

Falafel Tortilla Wraps

28 minEasy

To drink

5.0

Golden Milk with Turmeric and Spices

15 minEasy

Nutrition facts

per serving · estimate

550kcal

Protein8 g6%
Carbs42 g32%
Fat36 g62%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌸 Add a hint of ground cardamom to the pistachio paste to enhance the Eastern aroma ✨! It pairs perfectly with chocolate and pistachios, and it's also good for digestion 💚.

Freezing : Can you freeze this recipe?

Yes

Up to 2 months vacuum-sealed or wrapped in plastic. Thaw slowly in the refrigerator. The kataifi may lose a little of its crispness.

Storage : How long does it keep?

Keeps for 3 to 5 days max in an airtight container away from moisture and ambient heat. Avoid the refrigerator (causes chocolate bloom, softens the kataifi).

Making ahead : Can you make it the day before?

Yes

Ideal, needs setting time. Store as for batch cooking.

Reheating : How do you reheat it?

Not relevant, to be eaten cold.

Variations

Replace the milk chocolate with dark chocolate.
Flavor the pistachio paste with rose water or orange blossom water.
Double the amount of kataifi for more crunch.

Mistakes to avoid

Letting the chocolate burn: melt it in a double boiler, stirring gently.
Filling a soft base: let the first layer of chocolate harden for 15 minutes in the refrigerator.
Breaking the base while spreading the filling: press lightly without breaking the chocolate base.

Frequently asked questions

How do you make a Dubai chocolate bar?

Melt the chocolate, pour half into the mold and let harden for 15 minutes, spread the pistachio and golden kataifi filling, cover with the rest of the melted chocolate and let set for 2 hours in the refrigerator.

How do you prepare the crispy kataifi?

Brown the kataifi in a nonstick skillet with a little butter, or in the oven at 160 °C for 5-6 minutes, until deep golden and crispy. Let cool slightly.

How do you make the pistachio paste?

Blend the pistachios into a coarse paste, add the honey, melted butter, rose water or orange blossom water and a pinch of salt, then blend again for a smooth filling.

How do you unmold the chocolate bar?

Once the bar has set well after 2 hours in the refrigerator, carefully unmold it. Tap the mold after pouring in the chocolate to get rid of air bubbles and smooth the surface.