Recipe Detail

MAKES 4

4 tablespoon (52g) Unsalted Butter

4 cups Kataifi pastry 120g (dried and chopped)

1 cup (230g) Pistachio Cream Spread

1 tablespoon Tahini

½ teaspoon Salt

450g dark or milk chocolate

STEP 1: Melt butter in a large frying pan over medium heat. Add the kataifi, breaking it apart with your hands. Cook for about 10 minutes, stirring occasionally, until golden and crisp. Set aside to cool slightly.

STEP 2: In a large bowl, combine the pistachio paste, tahini, and a pinch of salt. Stir in the toasted kataifi until evenly mixed. Set aside.

STEP 3: Gently melt the Belgian chocolate over a double boiler or in the microwave in 30-second bursts, stirring between each burst. For a glossy finish and crisp snap, temper the chocolate.

STEP 4: Pour most of the melted chocolate into 4 x 1 cup silicone chocolate bar moulds. Tilt and rotate to coat the sides evenly. Turn the moulds upside down over the bowl and let any excess chocolate drip out. Scrape off any extra chocolate from the edges. Place the moulds in the fridge until set (1–2 minutes if tempered; longer if not).

STEP 5: Spoon the pistachio kataifi mixture into each mould, pressing gently so it reaches all the corners. Leave enough space on top for the chocolate base.

STEP 6: Pour the remaining melted chocolate over the filling to create a smooth base. Use a spatula or scraper to remove any excess chocolate and neaten the edges. TIP: If your chocolate cools too much, gently rewarm it — but don’t overheat or it may lose its temper.

STEP 7: Refrigerate the bars until fully set. Carefully turn them out of the moulds and enjoy your handcrafted Dubai Chocolate! Wrap in foil and store in the fridge for up to a month.

NOTE: You can decorate the chocolate bars in numerous ways, like melting white chocolate and adding food colouring, splashing or painting the mould, sprinkling with edible glitter or gold leaf.

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