Description
Dubai Chocolate Recipe is a decadent treat combining crispy kataifi pastry with a rich pistachio and tahini filling, all encased in a smooth chocolate shell. This dessert blends Middle Eastern flavors with elegant chocolate craftsmanship, perfect for special occasions or indulgent snacking.
Ingredients
Scale
Kataifi Mixture
- 5 ounces kataifi pastry (shredded phyllo), chopped and separated
- 2 ounces unsalted butter
Filling
- 12 ounces pistachio paste
- ¾ ounce tahini (approximately 0.8 oz)
- Pinch of salt
Chocolate Shell
- 1 pound dark or milk chocolate, melted
Instructions
- Toast Kataifi: In a large, high-sided skillet over medium heat, melt the unsalted butter. Add the chopped kataifi pastry, breaking it up as you go. Toast the kataifi thoroughly, stirring frequently for about 10 minutes until it turns evenly golden and crunchy.
- Prepare Pistachio Filling: In a large bowl, mix together the pistachio paste, tahini, and a pinch of salt until well combined. Add the toasted kataifi pastry to the mixture and stir until everything is evenly blended. Set this filling aside.
- Melt Chocolate: Prepare two large chocolate bar molds on a tray. Melt half of the chocolate until smooth using a double boiler or microwave, ensuring it doesn’t overheat to maintain temper.
- Create Chocolate Shell: Optionally, drizzle some melted colored chocolate at the bottom of the molds for decoration. Spoon half of the melted chocolate into each mold, tilt the molds to coat the sides and bottom thoroughly, then pour out any excess to leave a thin, even chocolate shell. Place the molds in the fridge to set the shell, about 10 minutes.
- Fill Chocolate Shells: After the shells have set, melt the remaining half of the chocolate. Fill each chocolate shell with the kataifi-pistachio mixture, pressing it gently and evenly to avoid air pockets.
- Seal and Chill: Spoon the remaining melted chocolate over the filled shells to seal the filling inside. Smooth the surface and scrape away any excess chocolate to maintain a clean finish. Refrigerate the molds again until the chocolate is fully set, approximately 10-15 minutes.
- Unmold and Serve: Carefully unmold the chocolate bars once the chocolate has completely hardened. They should release easily from the molds, ready to serve and enjoy.
Notes
- Use high-quality pistachio paste for the best flavor and texture.
- Chill the chocolate shells thoroughly to ensure clean unmolding.
- You can substitute dark chocolate with milk chocolate depending on your taste preference.
- Kataifi pastry should be fresh or properly thawed if frozen for optimal crispiness.
- For decorative effect, try drizzling colored chocolate or edible gold dust before setting the shells.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
