Dubai Chocolate Bar

Ingredients · 8 servings

• 250 gPistachio cream
• 150 gKataifi pastry, chopped
• 30 gTahini, stirred
• 400 gMilk chocolate, chopped
• 60 gButter
• 2 gSalt

Equipment

stovetop, refrigerator, bar mold, saucepan, heatproof bowl, skillet, spatula, knife, tray, mixing bowl, spoon, serving plate

Instructions

1. 1
   Set Up Tools

   Gather and weigh all ingredients, then set out a bar mold, saucepan, heatproof bowl, skillet, spatula, knife, and tray. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Toast Kataifi

   Melt butter in a skillet over medium heat, add chopped kataifi pastry, and stir until crisp and deep golden. · 8 min

   What to look for: The pastry strands look evenly golden and separate.

3. 3
   Mix Filling

   Scrape toasted kataifi into a bowl, add pistachio cream, tahini, and salt, then fold until the strands are evenly coated. · 3 min

   What to look for: The filling is thick, glossy, and speckled with crisp pastry.

4. 4
   Melt Chocolate

   Set a heatproof bowl over gently simmering water, add 300 g milk chocolate, and stir until smooth and glossy. · 5 min

   What to look for: The chocolate flows smoothly from the spatula with no lumps.

5. 5
   Coat Mold

   Pour melted chocolate into the mold, tilt to coat the base and sides, then invert briefly so excess chocolate drips back. · 4 min

   What to look for: The mold has an even chocolate shell with no bare spots.

6. 6
   Chill Shell

   Chill the coated mold until the chocolate looks matte and feels set at the edges. · 10 min

   What to look for: The chocolate surface is no longer shiny.

7. 7
   Fill Bar

   Spoon pistachio kataifi filling into the shell, press it level, and leave a thin rim for sealing with chocolate. · 5 min

   What to look for: The filling sits flat just below the top edge of the shell.

8. 8
   Seal Bar

   Melt remaining milk chocolate over simmering water, spread it over the filling, and scrape the top flat. · 4 min

   What to look for: The top is smooth and fully sealed with chocolate.

9. 9
   Set And Serve

   Chill until fully firm, unmold carefully, slice into 8 pieces, and serve at cool room temperature for the cleanest snap. · 30 min

   What to look for: The bar releases cleanly and cuts with a crisp shell.