Dubai Chocolate Recipe

Still haven’t tried Dubai chocolate? What are you waiting for? Using our recipe below, you can make your own. Adding tahini enhances the pistachio flavor and adds some earthiness, and shredded kataifi pastry creates the signature crunch. If you want full control over every ingredient, use your own pistachio paste and tahini. If you don’t have any on hand and need it just for this recipe, you can combine pistachios and sesame seeds and process them in the same batch. For general guidelines, follow the links below for producing these nut/seed pastes.

Ingredients

• 150g/5oz kataifi pastry, chopped and separated

• 60g/2oz butter

• 360g/12.7oz pistachio paste 

• 20g/0.8oz tahini

• Pinch salt

• 500g milk or dark chocolate of choice (tempered)

Dubai Bar Filling Recipe

  Directions

1. If producing your own pistachio paste and tahini, at least one hour of refining will be needed.

2. Roast the kataifi in a frying pan with the butter. This can be done in two batches. Ensure the kataifi is completely toasted, adding a bit of butter if you need. This should take about 10 minutes. 

3. In a bowl, add the roasted and cooled kataifi, pistachio paste, tahini, and salt. 

4. Mix all the ingredients together thoroughly.

Assembly

1. Prepare your chocolate bar molds following your usual method for filled bars or bonbons.

2. Once the chocolate molds have cooled and solidified, spoon in the pistachio-kataifi filling.

3. Pack well and smooth over evenly, leaving enough room at the top for the chocolate you will use to seal the bar.

4. Pour the remaining tempered chocolate over the filling, ensuring it seals well on all sides.

5. Allow the chocolate bars to cool completely before unmoulding and wrapping.

Yield: approximately 590 g of Dubai bar filling.

Storage: Filling can be stored up to 3 months in a cool, dark, and odorless place in an airtight container.