Dubai Chocolate
Dubai Chocolate is not like any other ordinary chocolate—it's a treat that combines sophisticated flavors and textures with ease of prep. If you’ve ever wanted to whip up something that looks premium but with minimal effort, this homemade recipe is it. You can make your dinner parties or holiday spreads extra special and fancy when you serve this pistachio chocolate bar at the table. Leftovers also store well at room temperature, in the fridge, or even in the freezer, so no problem enjoying this treat for later.
Ingredients
- 2 cups kataifi
- 1 tablespoon butter
- 1 cup pistachio paste
- 2 tablespoons tahini
- 2 cups dark chocolate
- ⅓ cup white chocolate
- 3 drops food coloring green
- ¼ cup pistachios chopped
Instructions
- Chop the kataifi dough into small pieces.2 cups kataifi
- In a nonstick skillet over medium-low heat, melt the butter. Add the chopped kataifi and cook, stirring occasionally, until it turns golden brown, about 5-10 minutes. Remove from heat and let it cool.1 tablespoon butter
- In a mixing bowl, combine the toasted kataifi with the pistachio paste and tahini, stirring until well incorporated. Set aside.1 cup pistachio paste, 2 tablespoons tahini
- Melt the dark chocolate and white chocolate separately, preferably using a double boiler. Stir the green food coloring into the melted white chocolate until evenly blended.2 cups dark chocolate, ⅓ cup white chocolate, 3 drops food coloring
- Line two small baking molds (around 3 x ½ inches) with parchment paper. Drizzle the melted dark chocolate inside each mold, creating an even base.
- Evenly press the kataifi and pistachio mixture into the molds, ensuring it spreads to the edges. Pour the green-tinted white chocolate over the top, then sprinkle with chopped pistachios.¼ cup pistachios
- Let the chocolate set completely before gently removing it from the molds. Slice into ½-inch thick pieces and serve.
Video
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Notes
- Prep the kataifi right: Chop it into short strands before toasting so it blends smoothly into the filling.
- Watch your heat: Keep the burner on medium-low and stir often so the kataifi doesn’t burn—it can go from golden to burnt fast.
- Cool it down: Let the toasted kataifi cool fully before mixing it with the paste, or the filling can get greasy.
- Pick quality pistachio paste: Go for one that’s 100% pistachios (no added sugar or oils) for the richest flavor.
- Tahini is non-negotiable: It gives the filling a nutty depth that balances out all the chocolate.
- Melt chocolate gently: Chocolate can turn grainy if overheated, so it's best to use a double boiler for indirect heat and to prevent scorching.
- Line your molds well: Parchment paper makes it easy to lift the chocolate out once solid without breaking.
- Chill before slicing: Give it enough time to fully set so you get clean, sharp cuts when slicing.
Nutrition
Calories: 760kcalCarbohydrates: 56gProtein: 13gFat: 55gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 6mgSodium: 174mgPotassium: 579mgFiber: 8gSugar: 16gVitamin A: 145IUVitamin C: 1mgCalcium: 75mgIron: 8mg
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