Dubai Chocolate Bars
The viral thick milk chocolate bar filled with toasted kataifi, pistachio cream, and a touch of tahini. Plan ahead: bars need 1 hour in the fridge to set.
Ingredients
- 18 oz milk chocolate (melting wafers or bar), chopped
- 4 oz kataifi pastry (or shredded phyllo), chopped
- 1/4 cup unsalted butter, melted
- 1 cup pistachio cream spread
- 2 tbsp tahini
- 1/4 cup shelled pistachios, chopped
- 1/4 tsp sea salt
Instructions
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1
Line a loaf pan or silicone mold with parchment paper.
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2
Melt two thirds of the 18 oz chopped milk chocolate (melting wafers or bar) gently in a double boiler or in short microwave bursts, stirring until smooth.
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3
Pour the melted milk chocolate into the mold, tilting to coat the bottom and sides in a thin, even layer. Chill in the freezer for 10 minutes until set.
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4
Meanwhile, roughly chop the 4 oz kataifi pastry (or shredded phyllo) into short pieces. Toast in a dry skillet over medium heat, stirring often, until golden and crisp, about 5 to 7 minutes.
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5
Remove from heat and stir in the 1/4 cup melted unsalted butter until every strand is coated. Let cool slightly.
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6
In a bowl, mix the toasted kataifi, 1 cup pistachio cream spread, 2 tbsp tahini, and 1/4 tsp sea salt until evenly combined.
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7
Spread the pistachio and kataifi filling evenly over the set chocolate shell, leaving a small border at the edges.
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8
Melt the remaining milk chocolate and pour it over the filling, spreading to seal the edges completely.
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9
Scatter the 1/4 cup chopped shelled pistachios over the top and tap the mold on the counter to release air bubbles.
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10
Refrigerate for at least 1 hour, or until fully set, before slicing into bars.