Rookie Pan
← All recipes
United Arab Emirates, Middle East and Africa

Dubai Chocolate

Dubai's viral dessert bar: a chocolate mould filled with crisp butter-toasted kataifi and pistachio cream, then set.

ServingsServes 2
Total cooking time20 min
Setting the chocolate shell and setting the finished bar (in the fridge)+ 40 min
DifficultyMedium
About servingsOne chocolate bar mould (about 200 g) is the smallest batch and makes 2 servings. If you choose 1 serving, make one bar and cut it in half. Leftovers keep for 5 days in an airtight container in the fridge.

Method

  1. Cut the kataifi into 1 cm lengths with scissors. Melt the butter in a 20 cm pan, add the kataifi and fry over medium-low heat for , stirring constantly. When it is golden all over and sounds crisp, spread it on a plate to cool.

    Add in this stepKataifi (shredded filo pastry, frozen) 40 gUnsalted butter 10 g

    medium-low heat

  2. Mix the cooled kataifi with the pistachio cream, tahini and salt to make the filling.

    Add in this stepPistachio cream (spread) 60 gTahini (sesame paste) 1 tspSalt 1 pinch

  3. Finely chop the chocolate, put it in a bowl over a pan of water and melt it over low heat for , stirring. Do not let it go above 45°C. Pour ⅔ of the melted chocolate into 1 chocolate bar mould(s), tilt to coat the inside thinly, then chill for 15 minutes to set.

    Add in this stepMilk or dark chocolate (couverture) 67 g

    low heat

  4. Press the filling firmly into the set shell and pour the rest of the chocolate over it to cover. Scrape the edges clean with a scraper, then chill for 25 minutes to set.

    Add in this stepMilk or dark chocolate (couverture) 33 g

  5. Turn the mould over to release the chocolate and sprinkle with chopped pistachios. Cut with a warm knife for a clean edge.

    Add in this stepChopped pistachios 5 g

Cook's tip

Under-toasted kataifi goes soggy. Always toast it to a deep golden colour and let it cool completely before mixing. If you have no mould, use a silicone loaf tin or a small container lined with baking paper.

Cooking it at camp

Chocolate is hard to set at a campsite. Make it at home, carry it in the cool box and keep it out of direct sunlight.