CHEF'S DELIGHT: Dubai Chocolate
A WORD FROM THE CHEF
This chocolate bar has been extremely popular online and for good reason. Originating in Dubai, this chocolate bar is stuffed full of nutty pistachio cream, tahini and crispy kataifi pastry. While there are supermarket versions of this bar, I have found them quite disappointing compared to a handmade version. Many handcrafted chocolatiers are so busy with this popular bar that some are taking up to 20 working days just to ship their product. Making this bar at home is a great way to try it out without the wait.
INGREDIENTS
250 grams milk chocolate
For the filling
75 grams kataifi pastry (I got mine in Eastern Food Stores in Cavan Town)
20 grams butter
200 grams pistachio cream (I used the pistachio spread sold in Dunnes Stores)
15 grams light tahini
METHOD
Take the frozen kataifi pastry and slice into while still frozen. Cut into small strands about the size of a matchstick or smaller. Separate the strands into individual hairs.
In a deep pan, heat the pan on medium and add the butter. Let the butter melt before adding in the kataifi pastry. Cook for 15-20 minutes stirring often until all strands have turned golden brown. Remove from the heat and leave to cool.
In a microwave safe bowl, add 125 grams of milk chocolate. Heat on 20 second bursts, stirring in between, until melted. Roughly chop 25 grams of milk chocolate and add it to the melted chocolate and leave for one to two minutes to allow the heat of the already melted chocolate to melt the chopped chocolate. Stir well and pour into a deep silicone chocolate bar mould.
Spread the chocolate around the mould by holding the mould and tilting it around until the chocolate has coated the whole bottom and sides of the mould. Place into the fridge to set for 20-30 minutes.
In a mixing bowl, add the pistachio cream and tahini and mix together. Add the toasted, cooled kataifi pastry and mix again.
Carefully spread the pistachio filling evenly over the set, hardened chocolate in the mould.
In a microwave safe bowl, add 75 grams of chocolate and melt in the microwave using 20 second bursts, stirring well in between.
When the chocolate has melted, roughly chop 25 grams of chocolate and add to the melted chocolate. Leave for one to two minutes to allow the heat of the already melted chocolate to melt the chopped chocolate. Stir well and pour over the pistachio filling. Pick up the silicone mould carefully and tilt it around until the filling has been completely covered in chocolate.
Place into the fridge to set fully for one to two hours.
Serve immediately or wrap in cling film or place in an airtight container for up to three weeks.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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