Our Dubai Chocolate Bar recipe is inspired by the luxurious flavors and textures of Middle Eastern treats. Featuring crispy kataifi dough, rich dark chocolate, and creamy pistachio-tahini filling, this bar offers a balance of crunch and creaminess. The added touch of matcha marbled white chocolate on top gives it an eye-catching finish and a delicate earthy note. This recipe is sure to impress and is surprisingly easy to make at home with just a few key ingredients.

Key Ingredients:

• Seed & Shell Pistachio Butter: Creamy and protein-rich, it pairs beautifully with tahini for a velvety filling
• Kataifi Dough: Adds a satisfying crunch to each bite
• Matcha-Marble White Chocolate: Gives an exotic, earthy flavor and beautiful marbled appearance

Why Seed & Shell Pistachio Butter?

Our pistachio butter adds a luxurious creaminess to the filling, balancing the bold flavors of chocolate and matcha. It’s a healthier, plant-based option with an irresistible flavor that pairs well with these decadent ingredients.

Dubai Chocolate Bar 

Servings: 1 large or 6 smaller bars

Prep time: 35 min

Freezing time: 2 hours 

 

Ingredients:

• 5 oz(150g) kataifi dough (shredded phyllo)
• 2 tbsp coconut oil (for frying the dough)
• ½ cup Seed & Shell Pistachio Butter
• 2 tbsp tahini
• 10 oz dark chocolate (vegan or regular)
• 2 oz white chocolate
• ½ teaspoon matcha powder

Instructions:

1. Prepare the Fried Kataifi Dough:

• Begin by loosening the strands of kataifi dough and chopping it into bite sized pieces..
• Heat coconut oil in a skillet over medium heat, then add the kataifi and fry until it becomes golden and crispy, stirring frequently to prevent burning. This should take around 5-7 minutes.
• Once crispy, transfer the kataifi to a plate and let it cool.

2. Make the Pistachio-Tahini Filling:

• In a mixing bowl, combine the pistachio butter and tahini. Stir until the mixture is smooth and creamy.
• Gently fold the fried kataifi into this mixture, ensuring the strands are evenly coated with the pistachio-tahini blend.

3. Melt the Dark Chocolate:

• Using a double boiler or a microwave, melt the dark chocolate until smooth and glossy. 

4. Create the Matcha Marble:

• Melt the white chocolate in a separate bowl, then stir in the matcha powder until the mixture turns a smooth green color.

5. Assemble the Chocolate Bars:

• Prepare the silicone mold: it should be high enough to fit the filling, at least ¾ inches.
• Drizzle a small amount of green matcha chocolate all over the mold, freeze for 2 minutes.

• First layer of chocolate: Pour a spoonful of melted dark chocolate into each mold cavity, swirling it around to coat the sides and bottom. Use a spoon if it’s easier for you. You want a thin but even layer. Refrigerate for 10 minutes or until firm.

6. Add the Filling:

• Once the chocolate shells have set, spoon the pistachio-tahini-kataifi mixture into each mold, filling them but leaving a bit of space at the top for the final layer of chocolate.

7. Seal with Chocolate:

• Pour more dark chocolate over the filling, making sure to cover it completely and smooth out the top.
• Tap the mold lightly on the counter to remove any air bubbles.

8. Chill and Set:

• Place the mold in the fridge  for at least 2 hours to allow the bars to fully set and harden.

9. Unmold and Serve:

• Once the bars are solid, carefully pop them out of the silicone mold.

These bars can be stored in the fridge for up to a week or frozen for longer periods.

With a little patience, you’ll have a delicious, luxurious chocolate bar that’s as beautiful as it is delicious. Perfect for gifting or a luxurious treat at home!