Description
This homemade Dubai Chocolate Bar, inspired by the viral dessert “Can’t Get Knafeh of It,” features a luxurious combination of crispy kataifi dough, buttery pistachio paste, tahini, and creamy milk and white chocolates. Layered and set in a mold, this indulgent treat delivers delightful textures and rich Middle Eastern flavors in every bite. Perfect for dessert lovers looking to recreate a unique and impressive chocolate bar at home.
Ingredients
Scale
Kataifi Mixture
- 2 cups kataifi
- 1 tablespoon butter
- 1 cup pistachio paste
- 2 tablespoons tahini
Chocolate Coating
- 2 cups milk chocolate
- ⅓ cup white chocolate
- 3 drops green food coloring
Instructions
- Prepare Kataifi: Roughly chop the kataifi dough to ensure even toasting and texture in the bar.
- Toast Kataifi: Melt butter in a nonstick skillet over medium-low heat, coating the pan evenly. Add the chopped kataifi threads and stir occasionally for 5-10 minutes until the kataifi turns golden brown and crispy. Remove from heat and set aside.
- Mix Filling: In a large bowl, combine the toasted kataifi with the pistachio paste and tahini. Mix well until fully integrated and set aside while melting the chocolates.
- Melt Chocolates: Melt the milk chocolate and white chocolate separately, preferably using a double boiler to avoid burning. Ensure both are smooth and fully melted.
- Color White Chocolate: Add 3 drops of green food coloring to the melted white chocolate and stir thoroughly to get an even green tint.
- Layer Chocolate in Mold: Drizzle the colored white chocolate inside the chocolate bar mold. Pour enough melted milk chocolate to cover the bottom of the mold comfortably. Place in the freezer for 10 minutes to set this base layer.
- Add Filling: Spoon the pistachio and kataifi mixture onto the set chocolate base in the mold. Use a palette knife to flatten the filling evenly and press it against the sides of the mold to create a uniform layer.
- Top with Chocolate: Gently pour a final layer of melted milk chocolate over the filling to seal the bar. Make sure to cover the filling completely and evenly.
- Set the Bar: Place the mold back in the freezer for at least 10 minutes, or until the chocolate is fully hardened and set.
- Unmold and Serve: Carefully remove the chocolate bar from the mold once fully set and enjoy this rich, textured dessert.
Notes
- Learn how to make the viral Dubai Chocolate Bar at home with this simple recipe.
- The combination of crispy kataifi and smooth pistachio cream inside rich chocolate offers a delightful texture contrast.
- Use a double boiler to melt chocolate gently and avoid burning.
- Freezing time is essential for the layers to set properly before unmolding.
- Green food coloring in the white chocolate adds an appealing traditional touch reminiscent of pistachio.
Nutrition
- Serving Size: 1/4 of a large bar
- Calories: 812
- Sugar: 54.2 g
- Sodium: 152.3 mg
- Fat: 51.1 g
- Saturated Fat: 22.7 g
- Unsaturated Fat: 28.4 g
- Trans Fat: 0 g
- Carbohydrates: 76.2 g
- Fiber: 6.9 g
- Protein: 15.8 g
- Cholesterol: 29.9 mg
