Dubai Chocolate Bar Recipe

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Optional decoration: melt the white chocolate in a small bowl, stir in the coconut oil and a few drops of gel food coloring until smooth and evenly colored.
2. Spoon the colored chocolate into the bottom of the bar mold in splashes. Chill for 10 minutes until set.
3. Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring often, until golden brown (about 6-8 minutes).
4. Transfer the toasted kataifi to a bowl and mix in the pistachio paste and tahini until well combined. Set aside.
5. Optional tempering: melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) to 122°F (50°C).
6. Remove from the heat and gradually stir in the remaining 1/3 of the chocolate until melted and the temperature cools to 80°F (26°C) to 82°F (28°C).
7. Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) to 89°F (32°C).
8. Coat the inside of the molds with a thin layer of tempered chocolate (1-2 mm thick) using a brush or the back of a spoon. Chill for 5-10 minutes, until the shell is firm.
9. Fill each mold with the kataifi-pistachio mixture, pressing lightly so it is compact but not overfilled.
10. Cover the filling with another layer of tempered chocolate, sealing the edges. Tap the mold lightly on the counter to remove air bubbles.
11. Chill in the refrigerator for at least 30 minutes, until fully set, then remove the bars from the mold.

Summarized from The Cooking Foodie's video. Watch it for the details.

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ChocolatePistachioWhite chocolateTahini