Dubai Chocolate Bar

Name: Dubai Chocolate Bar
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3 bars
Ingredients: 3 Tablespoon green melting candy; 2 cups melting milk chocolate; 1 cup kataifi pastry; ¼ cup unsalted butter; ½ cup pistachio butter; 1 Tablespoon tahini paste

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
3 bars
Calories
836 kcal
Course
Dessert
Cuisine
Middle Eastern

Dubai Chocolate Bar

Brayden Rivera

Report

Learn how to make the viral Dubai Chocolate Bar Recipe that’s taking the internet by storm! It features a creamy pistachio and tahini filling with a little crunch from kataifi, all covered in rich, melted chocolate.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

3 Tablespoon green melting candy or white melting candy
2 cups melting milk chocolate divided, good quality brand
1 cup kataifi pastry shredded phyllo dough chopped into tiny pieces
¼ cup unsalted butter melted
½ cup pistachio butter
1 Tablespoon tahini paste

Add to Shopping List

Instructions

Melt your colored or white melting candy according to package instructions and drizzle it into your clean dry candy bar mold. Drizzle it in a random pattern or make a design it's up to you, this will be the top of your candy bar. Place the mold in your refrigerator for about 15 minutes to harden. When removing the mold from the refrigerator make sure not to bend the mold if it's silicone, you’ll pop the design out or crumble it.
Melt 1 cup of melting chocolate according to package instructions and spread it over the bottom and sides of your chocolate bar mold. You can use a pastry brush or just tilt the mold so the chocolate covers all sides. Turn the mold over so the excess chocolate can run out. Use a flat knife or scraper to get the extra chocolate off the sides of the mold. Place
the mold back in the refrigerator to set for at least 15 minutes.
While the chocolate sets, toast your kataifi. In a non-stick skillet, coat your kataifi in the butter and heat over medium heat until toasted, do not overheat or it will burn. Set it aside for a few minutes to cool.
In a medium bowl, combine the pistachio butter with the tahini. Once combined add the toasted kataifi and fold it in until well mixed.
Spread this mixture over the chocolate in your mold leaving a tiny space around the outside so chocolate can wrap around the filling on the sides.
Heat the remaining cup of chocolate and spread it over the filling making sure to fill the entire mold. Use a flat knife or scraping tool to remove any excess chocolate and make the bottom of your chocolate bar flat.
Refrigerate the candy bar for about 30 minutes or until set.
Pop the chocolate out of the mold carefully and enjoy.

Notes

Ensure the chocolate is fully set: Do not try to remove the chocolate from the mold until it’s fully set, or it will fall apart.
Use high-quality chocolate: High-quality milk or dark chocolate will provide the best flavor for this recipe.
Storing: Store extra Dubai chocolate bars in an airtight container or resealable plastic bag in the refrigerator for up to 3 months. Be sure to keep the bars away from any strong-smelling foods as chocolate can easily absorb smells. You can also wrap your chocolate bars in plastic wrap or foil before putting them into your airtight container or plastic bag. I don't recommend freezing them, as the chocolate can crack during thawing.

Nutrition Information

Show Details

Calories 836kcal (42%) Carbohydrates 117g (39%) Protein 11g (22%) Fat 101g (155%) Saturated Fat 41g (205%) Polyunsaturated Fat 4g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 41mg (14%) Sodium 410mg (17%) Potassium 424mg (12%) Fiber 8g (32%) Sugar 64g (128%) Vitamin A 476IU (10%) Vitamin C 0.2mg (0%) Calcium 48mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 3bars

Amount Per Serving

Calories 836 kcal

% Daily Value*

Calories	836kcal	42%
Carbohydrates	117g	39%
Protein	11g	22%
Fat	101g	155%
Saturated Fat	41g	205%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	21g	105%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	410mg	17%
Potassium	424mg	9%
Fiber	8g	32%
Sugar	64g	128%
Vitamin A	476IU	10%
Vitamin C	0.2mg	0%
Calcium	48mg	5%
Iron	6mg	33%