Dubai Chocolate Bar Recipe

Ingredients:

For the Chocolate Shell:

• 1 cup tempered couverture chocolate (dark or milk)

For the Pistachio-Kataifi Filling:

• 2 cups kataifi pastry (toasted)
• 1/3 cup pistachio paste
• 2 tablespoons tahini
• 2 tablespoons powdered sugar
• 1/4 cup heavy cream

Equipment Needed:

• Polycarbonate chocolate molds (for a professional finish)
• Candy thermometer (for chocolate tempering)
• Mixing bowl and spatula (for filling)
• Small saucepan (for toasting kataifi and heating ingredients)

Step-by-Step Instructions:

1. Prepare the Chocolate Shell:

   • Melt the couverture chocolate and temper it using a thermometer for precision.
   • Pour the tempered chocolate into molds, coating the entire surface evenly.
   • Invert the mold to remove excess chocolate.
   • Refrigerate for 10-15 minutes to set the shell.

2. Make the Pistachio-Kataifi Filling:

   • Toast the kataifi pastry in a pan until golden and crispy.
   • In a mixing bowl, combine pistachio paste, tahini, powdered sugar, and heavy cream.
   • Fold in the toasted kataifi for added crunch and texture.

3. Assemble the Bars:

   • Spoon the pistachio-kataifi mixture into the chocolate shells, filling them halfway.
   • Top with more tempered chocolate to seal the bars.
   • Refrigerate for 15-20 minutes until fully set.

4. Unmold and Decorate:

   • Gently remove the bars from the molds.
   • Optionally, garnish with edible gold leaf or crushed pistachios for an extra luxurious touch.

Tips for Success:

• Use high-quality couverture chocolate for the best flavor and texture.
• Toast the kataifi pastry evenly to avoid burnt or soggy spots.
• Store the finished bars in a cool, dry place to maintain their texture.