No. of Recommendations: 5
You may or may not have noticed bars of this stuff, commanding prices comparable to a 1st class seat on a flight to the UAE, next to the cash register in specialty food shops. So, we picked up a small bar and it was pretty good. Always up for a challenge, after reading about it we wondered how easy it would be to recreate it - with one change - using dark chocolate instead of milk chocolate (I think it was a big improvement). While I have yet to try (it's always dangerous to mess with perfection), next time around, I might try adding a few drops of either "orange blossom water" or orange liqueur (like Cointreau). We used Ghirardelli "bitter-sweet" 60% cocoa chips and, after a few brands of pistachio cream (all good), found that the "Vos brand from Costco was the best (50% nuts) at the best price. We use Apollo Kataifi (from the frozen food section 9of a local Turkish supermarket), but I suspect any brand would be fine. We use a silicon mold picked up from Amazon (
https://www.amazon.com/stores/UWILLION/page/8FE499...)
For purists, I've also included how to make the pistachio paste after the main recipe.
Anyway, this works well and creates two 1 pound/500gm bars:
Jeff
Dubai Chocolate (Dark Version)
Ingredients (scaled for two 1-cup molds - Yield: ~480 ml (2 cups) of finished chocolates.
For the crunchy filling
100 g kataifi pastry, chopped
1½+ tbsp (25 g) unsalted butter
160 g pistachio cream or butter (see next page for recipe)
25 g tahini, well-stirred
Pinch of sea salt
For the dark chocolate shell
225 g high-quality dark chocolate (60% or 70%), finely chopped
Optional garnish: chopped pistachios or a drizzle of white chocolate or a bit of edible gold leaf
Equipment
Medium skillet, Mixing bowl, Microwave-safe bowl or double boiler, Chocolate bar mold(s)
Instructions
Kataifi Prep Checklist
Thawing
Remove from freezer. Thaw overnight in refrigerator OR 1–2 hours at room temperature.
o Keep covered to prevent drying.
Separating Strands: Gently loosen strands with fingers.
Cutting: Snip into 1–2 inch (2.5–5 cm) lengths with scissors or knife.
Frying/Toasting: Melt butter in pan over medium heat. Add kataifi pieces, stir until golden and crisp.
o Do not over brown.
Cooling: Spread on paper towels. Cool completely before mixing.
Filling Preparation: Mix pistachio cream, tahini and salt until smooth.
Fold in cooled kataifi pieces for crunch.
Prepare the chocolate shell: Place 2/3 of the chocolate in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each (or use a double boiler), until melted and reaching:
For dark chocolate: 115°F-120°F (46-48°C) or for milk chocolate: 110-115°F (43-46°C)
Temper the chocolate (optional): For a glossy finish, stir the remaining one-third of the chopped chocolate into the melted chocolate until it cools to:
For dark chocolate: 88–90°F (31–32°C) or For milk chocolate: 86°F (30°C)
Assemble the bars: Using a pastry brush or the back of a spoon, coat the inside of candy bar molds, including the sides, with a thin layer of tempered chocolate. Chill for about 15 minutes, or until set.
Fill with the pistachio-kataifi mixture
Cover with the remaining melted chocolate. Make sure the chocolate is at the correct temperature (89°F/32°C for dark or 86°F for milk/white). If needed, gently rewarm it in 5-second bursts. Adjust chocolate thickness depending on mold depth. Tap the mold to remove air bubbles.
Chill and serve: Refrigerate the mold for 20–30 minutes until firm, then carefully remove the bars (and slice, if desired). Store refrigerated; best consumed within 5–7 days.
Pistachio Cream/Paste for Dubai Chocolate
Should be 40%-60% pistachio content
Some versions of pistachio cream/paste for Dubai chocolate include powdered milk, while others do not. If you want a richer, milkier flavor and a thicker consistency—especially for use in filled chocolate bars—adding powdered milk is common and recommended.
A typical recipe variation with powdered milk:
1 cup roasted pistachios
½ cup powdered sugar
½ cup powdered milk (full-fat is best)
2–3 tablespoons neutral oil (such as pistachio or sunflower)
½ teaspoon vanilla or pistachio extract
Pinch of salt
Instructions:
Blend pistachios in a food processor until finely ground.
Add powdered sugar, powdered milk, oil, extract, and salt.
Blend until smooth, scraping down as needed. Adjust oil for desired consistency.
Another recipe to make pistachio creme (paste) for Dubai chocolate:
Ingredients:
1 cup shelled roasted pistachios
1 tablespoon coconut oil (or peanut/hazelnut oil)
½ teaspoon vanilla extract (or pistachio extract)
5 tablespoons honey (or powdered sugar)
⅓ cup half & half or heavy cream (optional, for creamier texture)
Pinch of sea salt
40 grams melted white chocolate (optional for sweetness and smoothness)
Instructions:
1. Remove skins: Pour boiling water over shelled pistachios, let sit for 5 minutes, then drain. Rub pistachios in a clean towel to remove skins for the smoothest result.
2. Blend: Place pistachios in a food processor or blender. Blend until very smooth and thick, scraping down sides as needed.
3. Add sweetener & oil: Add coconut oil, honey (or sugar), and vanilla. Blend again until creamy and spreadable.
4. Add cream: If using, pour in half & half or heavy cream. Blend until combined for a silkier texture.
5. Add melted white chocolate: (Optional) For the Dubai chocolate style, pour in melted white chocolate and blend until it reaches Nutella-like consistency.
6. Finish: Taste for seasoning; add a pinch of salt if needed. Pour into a jar and refrigerate. Bring to room temperature before using to make it pourable.
