Viral Dubai Chocolate Bar — Homemade Version 🍫 (Pro-tips)

Viral Dubai Chocolate Bar — Homemade Version 🍫

Ingredients (makes ~2 large bars):
150 g kataifi pastry (shredded filo), chopped/separated
60 g unsalted butter (for toasting kataifi)
360 g pistachio cream (or pistachio paste)
20 g tahini
Pinch of salt
500 g milk or dark chocolate (good quality chocolate)
Optional chocolates/colors for decoration (e.g., colored candy melts + coconut oil)

Step‑by‑Step Instructions
Toast the Kataifi
1) Heat a large, high‑sided skillet over medium heat and melt the 60 g butter.
2) Add the kataifi pastry in small portions, breaking it apart with a spatula as it toasts.
3) Stir often until it turns golden and crunchy — about 8–12 minutes.
4) Transfer to a plate to cool completely.

Mix the Filling
1) In a bowl combine pistachio cream, tahini, and a pinch of salt.
2) Once the toasted kataifi is cool, fold it into the pistachio mixture until well combined.
3) Chill the filling while you prepare the chocolate shell.

Prepare the Chocolate Shell
1) Melt about two‑thirds of the chocolate in a double boiler or gentle microwave, stirring until smooth.
2) Temper it if you want glossy, crisp chocolate (optional).
3) Spoon a layer of melted chocolate into your chosen bar mold (or small molds), and use a brush or spatula to coat the bottom and sides.
4) Chill briefly until the chocolate firms up.

Fill and Seal
1) Press the chilled pistachio‑kataifi mixture into the chocolate shell.
2) Pour or spoon the remaining melted chocolate over the top to seal the bar.
3) Smooth the surface and refrigerate until completely set (1–2 hours).

Unmold & Serve
Once fully set, gently remove the bars from the mold, slice, and enjoy the gooey, crunchy, rich texture combination.

Tips for Best Results
1) Use quality chocolate: Good chocolate makes a huge difference in flavor and snap.
2) Keep the kataifi crispy: Completely toast and cool it; moisture ruins texture. Getting the kataifi fully dry and crisp is essential — if it’s moist, the filling won’t hold its texture.
3) Pistachio cream: If you can’t find pre‑made pistachio cream, substitute pistachio paste sweetened slightly with powdered sugar.
4) Chocolate tempering (optional): Tempered chocolate gives a glossy finish and snappy bite, but simply melting and cooling works fine for home bars.

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