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.
Ingredients
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.
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.