Name: Viral Dubai Chocolate Bar Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: ¼ cup white chocolate chips (46g); 3 drops oil-based green food coloring; 2 cups dark chocolate chips (370g); 6 ounces kataifi dough (shredded); 4 tablespoons salted butter (56g); 12 ounces pistachio cream; ⅓ cup tahini (80g); ¼ teaspoon salt

Description

This viral Dubai chocolate bar recipe combines luscious layers of dark chocolate shells, a vibrant green white chocolate drizzle, and a rich pistachio cream filling mixed with crispy toasted kataifi dough. These elegant bars feature a harmonious balance of creamy, crunchy, and nutty flavors, perfect for a sophisticated treat or gift.

Ingredients

Scale

Chocolate Shells

¼ cup white chocolate chips (46g)
3 drops oil-based green food coloring
2 cups dark chocolate chips (370g)

Filling

6 ounces kataifi dough (shredded)
4 tablespoons salted butter (56g)
12 ounces pistachio cream
⅓ cup tahini (80g)
¼ teaspoon salt

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Instructions

Prepare the green white chocolate drizzle: In a small microwave-safe bowl, melt ¼ cup white chocolate chips at 30-second intervals, stirring between each, until smooth. Stir in 3 drops of oil-based green food coloring evenly to create a smooth green chocolate.
Drizzle chocolate into mold: Use a spoon or fork to drizzle the green white chocolate into the bottom of each cavity of the mold. Refrigerate for 5 to 10 minutes until set.
Melt dark chocolate: In a medium bowl, melt 2 cups dark chocolate chips in the microwave at 30-second intervals, stirring until completely smooth.
Fill mold with melted dark chocolate: Remove the mold from the fridge and pour about two-thirds of the melted dark chocolate evenly into the cavities.
Coat mold thoroughly: Use the back of a spoon or pastry brush to spread the chocolate, coating the bottom and sides of each cavity thickly. Shake off excess chocolate and run the back of a knife around the top edges to clean. Refrigerate for 10 to 15 minutes until shells are firm.
Prepare kataifi dough: Use your hands to break up 6 ounces of kataifi dough into smaller pieces and set aside.
Toast kataifi dough: Melt 4 tablespoons salted butter in a large skillet over medium-low heat. Add kataifi dough and toast, stirring constantly, for 8 to 10 minutes until deep golden brown and crispy. Transfer to a plate and cool completely.
Make pistachio filling: In a large bowl, combine 12 ounces pistachio cream, ⅓ cup tahini, and ¼ teaspoon salt. Stir well until smooth and combined.
Fold in toasted kataifi: Add cooled toasted kataifi dough to the pistachio mixture and fold until evenly distributed.
Fill chocolate shells: Spoon the pistachio filling into the chilled chocolate shells, gently pressing down to level and fill, leaving a small gap at the top for the final chocolate layer.
Seal bars with remaining chocolate: Reheat remaining dark chocolate if needed and pour over the filling to seal each bar.
Chill until set: Refrigerate the mold for at least 1 hour, or until the chocolate is completely solid.
Unmold and serve: Once fully set, carefully invert the mold and flex it gently to release the finished chocolate bars.

Notes

Use oil-based food coloring to avoid chocolate seizing.
Kataifi dough must be toasted thoroughly for crisp texture and golden color.
Make sure to coat the mold cavities well to create sturdy chocolate shells.
Chill times are important to ensure layers set properly.
Handle bars gently when unmolding to avoid breaking.
Store finished bars in a cool, dry place or refrigerated for longer shelf life.