Description
This pistachio chocolate bar is an easy homemade take on the wildly popular Dubai chocolate bar that's taken the world by storm.
This luxurious dessert combines the rich flavor of pistachios mixed with kataifi (shredded phyllo dough)—a beloved component of the traditional Palestinian dessert knafeh—with smooth, decadent chocolate for a truly indulgent experience.
Ingredients
Ingredients for 2 molds
- 1 cup (8 oz) shelled unsalted pistachios
- 180 grams white chocolate
- 1/4 cup tahini
- 200-220 grams kataifi (half of the average bag)
- 400 grams of dark chocolate (72% cocoa)
- 1 1/2 tablespoons coconut butter
Instructions
Preparing Pistachio Filling
- Place the pistachios in a grinder and grind until they become a fine powder.
- Melt the white chocolate: place it in a glass bowl over a pot filled with boiling water, stirring occasionally until fully melted. Set aside for 3–4 minutes to cool slightly.
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Add the ground pistachios and tahini to the melted white chocolate and mix well.
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Thaw the kataifi on the counter at room temperature for 2–3 hours before using.
- Chop the kataifi dough finely with a sharp knife.
- Spread the chopped kataifi on a baking sheet and bake in a preheated oven at 320°F for 30–35 minutes, stirring every 10 minutes, until golden brown.
- Add the toasted kataifi to the pistachio-white chocolate mixture and mix until well combined.
Assembling Chocolate Bar
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(Optional for decoration): To create a dotted design on top, mix 1–2 tablespoons of the melted white chocolate with food coloring (I used green color). Transfer to a sandwich bag, cut a small hole at the tip, and pipe your design onto the base of the mold before adding the dark chocolate layer. Freeze for 10 minutes to set before continuing
- Melt the dark chocolate: place it in a glass bowl with the coconut oil over a pot of boiling water, stirring occasionally until melted.
- Pour 3 tablespoons of dark chocolate into each mold, swirling it around to coat the bottom and sides evenly. Freeze for 10 minutes.
- Remove from the freezer and fill each mold with the pistachio-kataifi mixture, making sure to cover all edges.
- Pour more dark chocolate over the filling to seal the molds completely. Freeze for another 30 minutes.
- Pop the bars out of the mold and let them sit for a few minutes at room temperature for the best texture.
Notes
- The chocolate is the main ingredient, so the better the quality, the better the final result. Opt for artisan chocolate or chocolate with a high cocoa percentage for dark chocolate.
- If you’re using white chocolate, make sure it’s not overly sweet and has a creamy texture.
- Temper your chocolate if you're aiming for a glossy, professional finish. Tempering will give it a smooth, shiny look and a satisfying snap when broken.
- Don't skip the steps regarding freezing time. The recipe requires freezing the bar multiple times, and it's important for the chocolate to set properly.
- For best results, make sure to create a thin layer of chocolate at both the bottom and top, avoid pouring too much chocolate while layering.
- For a creamer pistachio filling texture add another 80g of melted white chocolate.