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Danie Banimbek
By Danie Banimbek

Dubai chocolate bar

1 step
Prep:30minCook:30min
learn how to make the viral Dubai Chocolate Bar recipe with crispy kataifi, pistachio filling, and rich chocolate. Perfect for fans of Knafeh chocolate bars and Middle Eastern flavors!
Updated at: Tue, 28 Jan 2025 21:27:14 GMT

Nutrition balance score

Unbalanced
Glycemic Index
46
Low
Glycemic Load
47
High

Nutrition per serving

Calories1114.2 kcal (56%)
Total Fat74.3 g (106%)
Carbs102.4 g (39%)
Sugars84.6 g (94%)
Protein17.6 g (35%)
Sodium181.6 mg (9%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Make the decoration (optional): In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring and stir until the white chocolate is evenly colored and smooth. This step is optional. 2. Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set. 3. Prepare the filling: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6-8 minutes). 4. Transfer to a bowl, then mix in the pistachio paste and tahini until well combined. Set aside. 5. Temper the chocolate (optional): Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) -122°F (50°C). *read recipe notes. 6. Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 80°F (26°C) - 82°F (28°C) *see the temperature chart. 7. Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) - 89°F (32°C). 8. Assemble the bars: Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1-2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5-10 minutes, or until the chocolate shell is firm. 8.Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it's compact but not overfilled. 9. Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles. 10. Chill in the refrigerator for at least 30 minutes, or until fully set. 11. Once set, remove the bars from the mold and enjoy!

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