Homemade Chocolate Bar Dubai Style
A refined take on the viral trend: Crisp chocolate shells filled with crunchy Kataifi pastry, creamy homemade pistachio spread, and a hint of Tahini. This elegant,three-color chocolate bar balances Mediterranean tradition with gourmet finesse for the ultimate homemade treat.
Equipment
- 1-2 silicone chocolate mold
- 3 tin bowl
- 1 pot
- 1 Frying pan
- 1 food thermometer
Ingredients
- 200 gr (7 oz.) dark coating chocolate
- 100 gr (3.5 oz.) coating milk chocolate
- 100 gr (3.5 oz.) white coating chocolate
- 1-2 drops green food color (optional)
- 250 gr (9 oz.) homemade pistachio cream
- 1 Tbsp Tahini
- 1 Tbsp coconut oil
- 120 gr (2 cups shredded) Kataifi pastry
- 20 gr (1.5 Tbsp) butter
Instructions
Melt dark coating chocolate
- Cut the dark coating chocolate in small pieces and melt ¾ of it in a bowl over a pot filled with a bit of hot water. Use a thermometer to not “burn” the chocolate. As soon as the chocolate reaches a temperature of 45-50°C remove the bowl and add the remaining pieces to bring the melted chocolate to “temperature”. With this method your final chocolate will have a nice texture.200 gr (7 oz.) dark coating chocolate
- Sprinkle some of the chocolate over the molds and place them for at least 3 minutes in the deep-freezer (use a cutting board for easier moving the molds).
Melt the white coating chocolate
- In a second bowl melt ¾ of the chopped white coating chocolate and add 1-2 drops of green food color (or more if you want the color more intense). As soon as the chocolate reached the temperature mentioned above, add the remaining white chocolate.100 gr (3.5 oz.) white coating chocolate, 1-2 drops green food color
Melt the milk coating chocolate
- Repeat with the coating milk chocolate as above.100 gr (3.5 oz.) coating milk chocolate
Preparing the molds for filling
- Remove the molds from the deep-freezer. Cover the molds with the help of a silicone baking brush thinly, one half with the “green” chocolate the other with the coating milk chocolate.
- Chill in the deep-freezer for minimum 5-10 minutes.
Prepare the filling
- Chop the Kataifi pastry into small pieces. In a pan heat the butter and fry the Kataifi until golden brown.120 gr (2 cups shredded) Kataifi pastry, 20 gr (1.5 Tbsp) butter
- In a bowl mix the homemade pistachio cream with the Tahini and the coconut oil. Add the Kataifi pastry and mix well.250 gr (9 oz.) homemade pistachio cream, 1 Tbsp Tahini, 1 Tbsp coconut oil
Assemble the chocolate
- Remove the molds from the deep-freezer. Add in each form some of the Kataifi filling until the edge of the forms and smooth out carefully. Cover the top with the melted dark coating chocolate and smooth out with a spatula.
- Chill in the deep-freezer for at least 2-3 hours.
- Remove the chocolates from the molds carefully. Keep chilled in the fridge.