Description
Dubai Chocolate Recipe is a luxurious treat featuring crunchy toasted kataifi pastry combined with a rich pistachio and tahini filling, encased in a smooth chocolate shell. This elegant dessert offers a delightful blend of textures and flavors, perfect for special occasions and chocolate lovers seeking a Middle Eastern-inspired delicacy.
Ingredients
Scale
Kataifi Mix
- 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 (divided into halves for shell and sealing)
Instructions
- Toast Kataifi: In a large, high-sided skillet, melt the butter over medium heat. Add the chopped kataifi pastry, breaking it up as you go to ensure even toasting. Stir frequently for about 10 minutes until the kataifi is evenly golden and crunchy.
- Prepare Pistachio Filling: In a large bowl, combine the pistachio paste, tahini, and a pinch of salt. Mix thoroughly until smooth and homogeneous. Add the toasted kataifi to the mixture and stir until the filling is evenly blended. Set aside.
- Melt Chocolate: Prepare two large chocolate bar molds on a tray. Melt half of the chocolate until smooth and fully melted, ensuring it’s suitable for coating.
- Create Chocolate Shell: If desired, drizzle melted colored chocolate on the bottom of the molds for decoration. Spoon half of the melted chocolate into each mold, tilting and turning the molds to coat the sides and bottom evenly. Pour out excess chocolate to leave a thin, even shell. Place molds in the refrigerator for about 10 minutes until the chocolate shell is set.
- Fill Chocolate Shells: Melt the remaining chocolate until smooth. Fill each chocolate shell with the kataifi-pistachio mixture, pressing gently and evenly to fill all spaces.
- Seal and Chill: Spoon the melted chocolate over the filled molds to seal the filling inside. Smooth the surface and scrape away any excess chocolate for a neat finish. Return the molds to the refrigerator and chill for 10-15 minutes until fully set.
- Unmold and Serve: Once the chocolate has hardened completely, carefully unmold the bars. They should release easily from the molds, ready to serve and enjoy.
Notes
- Ensure the kataifi is evenly toasted to avoid soggy texture inside the filling.
- Use good quality chocolate for the best flavor and smooth shell.
- Colored melted chocolate drizzle is optional but adds a decorative touch.
- Press the filling firmly inside the shell to prevent air pockets.
- Store finished chocolates in a cool, dry place or refrigerate to maintain shape.
