Dubai Chocolate

Step-by-Step Instructions

Making Dubai Chocolate involves creating a pistachio-kataifi filling and encasing it in tempered chocolate. Let’s get started!

Step 1: Gather and Prep

• Gather all ingredients: 2 ¾ cups pistachios, ½ cup sugar, ½ cup olive oil, 2 teaspoons vanilla, 2 teaspoons kosher salt, 1 tablespoon tahini, 4 tablespoons butter, 4 cups kataifi, 18 ounces chocolate.
• Thaw kataifi overnight in the refrigerator if frozen; roughly chop into smaller pieces.
• Prepare 4 silicone chocolate bar molds (6-by-3-by-1-inch) on a sheet pan for easy handling.

Tip: Ensure kataifi is fully thawed; chop coarsely to mix easily with pistachio cream.

Step 2: Make the Pistachio Cream

• In a food processor, combine 2 ¾ cups pistachios, ½ cup sugar, ½ cup olive oil, 2 teaspoons vanilla extract, and 2 teaspoons kosher salt.
• Process for about 6 minutes, scraping down the sides as needed, until the mixture transforms from chopped nuts to a thick paste, then a silky, slightly thin nut butter.
• Add 1 tablespoon tahini; process for 30 seconds until fully incorporated.
• Set aside at room temperature.

Tip: Process until smooth for a creamy texture; stop and scrape frequently for uniformity.

Step 3: Toast the Kataifi

• In a large high-sided skillet or pot over medium heat, melt 4 tablespoons butter until bubbling.
• Add 4 cups chopped kataifi; cook, stirring frequently and breaking up clumps, until evenly crisp and golden brown, about 15 minutes.
• Transfer to a large plate to cool completely, about 10 minutes.
• In a large bowl, mix cooled kataifi with pistachio cream using a spatula until fully combined; keep at room temperature.

Tip: Stir kataifi constantly to prevent burning; cool completely to maintain crunch.

Step 4: Melt and Temper the Chocolate

• Set a medium heatproof bowl over a pot of simmering water (double boiler); add 9 ounces (half) of the chocolate and stir occasionally until melted. Alternatively, microwave in a microwave-safe bowl in 15-second increments, stirring between, until smooth.
• Remove the bowl from heat (keep the pot of water covered for later use).
• Gradually add the remaining 9 ounces unmelted chocolate, a small handful at a time, stirring constantly until each addition melts fully before adding more (this tempers the chocolate for shine and snap).

Tip: Stir gently to temper properly; ensure chocolate is smooth before using.

Step 5: Assemble the Chocolate Bars

• Place ¼ cup melted chocolate in one silicone mold; use a pastry brush or the back of a small spoon to coat the bottom and sides completely.
• Repeat for all 4 molds; transfer to the refrigerator for at least 30 minutes until chocolate is hard.
• Remove molds from the fridge; divide the pistachio-kataifi filling evenly among the molds (about ¾ cup per mold, loosely packed).
• Smooth the filling with a spatula to fill molds almost to the top in an even layer; refrigerate for 10 minutes to firm up slightly.

Tip: Brush chocolate evenly to avoid thin spots; smooth filling gently to fit molds.

Step 6: Top and Chill

• Stir the remaining melted chocolate; if too thick, reheat over the pot of simmering water or microwave in 5-second intervals until spreadable.
• Pour remaining chocolate over the filling in each mold, dividing evenly.
• Use an offset spatula, regular spatula, or the flat side of a knife to spread chocolate smoothly, covering the filling completely; scrape off excess for clean edges.
• Refrigerate for 30-45 minutes until fully set.

Tip: Work quickly to spread chocolate; ensure edges are clean for easy unmolding.

Step 7: Unmold and Serve

• Gently pull the silicone molds away from each bar to pop them out.
• Serve chilled or at room temperature; wrap individually in foil or parchment for gifting or storage.
• Enjoy as a dessert, about 1 bar per serving, or cut into smaller pieces for sharing.
• Pair with coffee, tea, or holiday dishes like French lentil salad for a festive spread.

Tip: Let bars sit at room temperature for 10 minutes for easier snapping; store in the fridge for freshness.

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Assembly: Building the Perfect Dubai Chocolate

Making Dubai Chocolate is all about layering textures and flavors. Here’s how to make it shine:

• Pistachio Cream: Silky, salty-sweet filling for richness.
• Toasted Kataifi: Adds crispy, golden crunch.
• Chocolate Shell: Tempered for a glossy, snappy exterior.
• Presentation: Clean edges and vibrant green filling make it gift-worthy.

Presentation Tips

• Serve on a platter for a stunning dessert display.
• Wrap in foil or parchment with a ribbon for gifting.
• Pair with holiday treats like French apple tart or drinks like the best mulled wine for a festive vibe.

Storage and Make-Ahead Tips

Dubai Chocolate is perfect for making ahead and gifting.

• Storage:
  • Store wrapped bars in an airtight container in the refrigerator for up to 3 weeks.
  • Freezing is not recommended, as kataifi may lose crunch.
• Make-Ahead:
  • Prepare pistachio cream and toast kataifi up to 1 day ahead; store separately at room temperature.
  • Temper chocolate and assemble bars up to 1 week ahead; refrigerate.
• Serving: Enjoy chilled or let sit at room temperature for 10-15 minutes for optimal texture.
• Tip: Wrap tightly to maintain freshness; refresh kataifi crunch by toasting lightly if needed.

Recipe Variations

Dubai Chocolate is versatile and fun to customize. Here are some exciting twists:

• Almond Crunch Dubai Chocolate: Use almonds instead of pistachios for a different nutty flavor.
• Vegan Dubai Chocolate: Use vegan chocolate, plant-based butter, and vegan tahini.
• Gluten-Free: Replace kataifi with gluten-free puffed rice or crushed gluten-free cereal.
• Spicy Dubai Chocolate: Add ¼ teaspoon cayenne to the pistachio cream.
• White Chocolate Dubai Chocolate: Use white chocolate for a sweeter, creamier shell.

Nutrition Information (Per Serving, Based on 4 Servings)

• Calories: Approximately 800-900 kcal (varies with chocolate type and portion size).
• Protein: Moderate, from pistachios.
• Fat: High, from pistachios, olive oil, butter, and chocolate.
• Carbs: High, from sugar and chocolate.
• Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Crunchy, Creamy Bliss!

Dubai Chocolate is the dessert that brings global fame to your kitchen. With its silky pistachio cream, crispy kataifi, and snappy chocolate shell, it’s perfect for indulging, gifting, or impressing at gatherings. Moderately easy to make with a luxurious payoff, this recipe is sure to delight. So, grab your molds, temper that chocolate, and create a viral sensation. We’d love to hear how your bars turn out—share your creations in the comments or on social media!

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Dubai Chocolate

• Author: Alyssa

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Description

Craving a dessert that’s gone viral for its irresistible combination of textures and flavors? Dubai Chocolate, created by Sarah Hamouda and adapted by Caroline Schiff, is a dreamy blend of pistachio cream, crispy kataifi, and silky chocolate.

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Ingredients

Scale 1x2x3x

Dubai Chocolate uses specialty ingredients for a unique, indulgent result. Here’s what you’ll need for 4 large chocolate bars:

• 2 ¾ cups (340 grams) roasted salted shelled pistachios: Forms the creamy, nutty filling.
• ½ cup (100 grams) granulated sugar: Sweetens the pistachio cream.
• ½ cup (120 milliliters) olive oil: Adds smoothness to the filling.
• 2 teaspoons vanilla extract: Enhances flavor with warmth.
• 2 teaspoons kosher salt (e.g., Diamond Crystal): Balances sweetness with savory depth.
• 1 tablespoon tahini, stirred well: Adds nutty richness.
• 4 tablespoons (57 grams) unsalted butter: For toasting kataifi.
• 4 cups (200 grams) lightly packed roughly chopped kataifi, thawed overnight if frozen: Provides crispy texture.
• 18 ounces (570 grams) chopped milk or semisweet chocolate, or 3 heaping cups chocolate chips: Forms the snappy shell.

Why These Ingredients Matter

• Pistachios and Tahini: Create a rich, salty-sweet cream filling.
• Kataifi: Shredded phyllo adds unique crunch, inspired by Middle Eastern desserts.
• Chocolate: Milk or semisweet chocolate provides a silky, snappy coating.
• Olive Oil: Ensures a smooth, spreadable pistachio cream.

Substitutions and Variations

• Pistachios: Swap with roasted almonds or hazelnuts (adjust processing time).
• Olive Oil: Use avocado oil or melted coconut oil for a different flavor.
• Tahini: Replace with almond butter or peanut butter.
• Kataifi: Substitute with crushed cornflakes or puffed rice for crunch (toast lightly).
• Chocolate: Use dark chocolate for richer flavor or white chocolate for sweeter notes.
• Vegan Option: Use plant-based butter, vegan chocolate, and skip tahini or use vegan-friendly tahini.
• Gluten-Free: Kataifi contains gluten; use gluten-free puffed rice or crushed gluten-free cereal.
• Flavor Variations:
  • Spiced Dubai Chocolate: Add ½ teaspoon cinnamon or cardamom to the pistachio cream.
  • Nut-Free Dubai Chocolate: Use sunflower seeds instead of pistachios.
  • Salted Caramel Dubai Chocolate: Swirl 2 tablespoons caramel sauce into the filling.
  • Dark Chocolate Orange Dubai Chocolate: Use dark chocolate and add 1 teaspoon orange zest to the filling.
  • Coconut Dubai Chocolate: Mix ¼ cup shredded coconut with the kataifi.

Equipment Needed

• Silicone chocolate bar molds (4 molds, 6-by-3-by-1-inch): For shaping the bars.
• Pastry brush: For coating molds with chocolate.
• Offset spatula (optional): For smoothing chocolate; a regular spatula or knife works too.
• Food processor: For making pistachio cream.
• Large skillet or pot: For toasting kataifi.

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Instructions

Step 1: Gather and Prep

• Gather all ingredients: 2 ¾ cups pistachios, ½ cup sugar, ½ cup olive oil, 2 teaspoons vanilla, 2 teaspoons kosher salt, 1 tablespoon tahini, 4 tablespoons butter, 4 cups kataifi, 18 ounces chocolate.
• Thaw kataifi overnight in the refrigerator if frozen; roughly chop into smaller pieces.
• Prepare 4 silicone chocolate bar molds (6-by-3-by-1-inch) on a sheet pan for easy handling.

Tip: Ensure kataifi is fully thawed; chop coarsely to mix easily with pistachio cream.

Step 2: Make the Pistachio Cream

• In a food processor, combine 2 ¾ cups pistachios, ½ cup sugar, ½ cup olive oil, 2 teaspoons vanilla extract, and 2 teaspoons kosher salt.
• Process for about 6 minutes, scraping down the sides as needed, until the mixture transforms from chopped nuts to a thick paste, then a silky, slightly thin nut butter.
• Add 1 tablespoon tahini; process for 30 seconds until fully incorporated.
• Set aside at room temperature.

Tip: Process until smooth for a creamy texture; stop and scrape frequently for uniformity.

Step 3: Toast the Kataifi

• In a large high-sided skillet or pot over medium heat, melt 4 tablespoons butter until bubbling.
• Add 4 cups chopped kataifi; cook, stirring frequently and breaking up clumps, until evenly crisp and golden brown, about 15 minutes.
• Transfer to a large plate to cool completely, about 10 minutes.
• In a large bowl, mix cooled kataifi with pistachio cream using a spatula until fully combined; keep at room temperature.

Tip: Stir kataifi constantly to prevent burning; cool completely to maintain crunch.

Step 4: Melt and Temper the Chocolate

• Set a medium heatproof bowl over a pot of simmering water (double boiler); add 9 ounces (half) of the chocolate and stir occasionally until melted. Alternatively, microwave in a microwave-safe bowl in 15-second increments, stirring between, until smooth.
• Remove the bowl from heat (keep the pot of water covered for later use).
• Gradually add the remaining 9 ounces unmelted chocolate, a small handful at a time, stirring constantly until each addition melts fully before adding more (this tempers the chocolate for shine and snap).

Tip: Stir gently to temper properly; ensure chocolate is smooth before using.

Step 5: Assemble the Chocolate Bars

• Place ¼ cup melted chocolate in one silicone mold; use a pastry brush or the back of a small spoon to coat the bottom and sides completely.
• Repeat for all 4 molds; transfer to the refrigerator for at least 30 minutes until chocolate is hard.
• Remove molds from the fridge; divide the pistachio-kataifi filling evenly among the molds (about ¾ cup per mold, loosely packed).
• Smooth the filling with a spatula to fill molds almost to the top in an even layer; refrigerate for 10 minutes to firm up slightly.

Tip: Brush chocolate evenly to avoid thin spots; smooth filling gently to fit molds.

Step 6: Top and Chill

• Stir the remaining melted chocolate; if too thick, reheat over the pot of simmering water or microwave in 5-second intervals until spreadable.
• Pour remaining chocolate over the filling in each mold, dividing evenly.
• Use an offset spatula, regular spatula, or the flat side of a knife to spread chocolate smoothly, covering the filling completely; scrape off excess for clean edges.
• Refrigerate for 30-45 minutes until fully set.

Tip: Work quickly to spread chocolate; ensure edges are clean for easy unmolding.

Step 7: Unmold and Serve

• Gently pull the silicone molds away from each bar to pop them out.
• Serve chilled or at room temperature; wrap individually in foil or parchment for gifting or storage.
• Enjoy as a dessert, about 1 bar per serving, or cut into smaller pieces for sharing.
• Pair with coffee, tea, or holiday dishes like French lentil salad for a festive spread.

Tip: Let bars sit at room temperature for 10 minutes for easier snapping; store in the fridge for freshness.

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FAQs

1. Why is my chocolate dull or soft?

Improper tempering can cause this; ensure you add unmelted chocolate gradually and stir until fully melted.

2. Can I use store-bought pistachio butter?

Yes, use 1 ½ cups; mix with sugar, tahini, and salt, adjusting for taste.

3. Is this recipe gluten-free?

Not as written; use gluten-free puffed rice instead of kataifi.

4. Why is my kataifi soggy?

Under-toasting or not cooling completely can cause sogginess; toast until golden and cool fully.

5. Can I make this in advance?

Yes, prepare filling 1 day ahead and assemble bars up to 1 week ahead; refrigerate.

6. What are the health benefits of this dish?

Pistachios provide healthy fats and protein; high in calories and fat, so enjoy as a treat.

We’d love to know—did you give our recipe a try?

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