This recipe focuses on the popular pistachio and kataifi combination, offering a satisfying crunch and a rich, nutty flavor.
Yields: 2 large chocolate bars (or several smaller ones, depending on your mold)
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 30-60 minutes
Ingredients:
For the Chocolate Shell:
3 cups (540g) high-quality chocolate (milk, dark, or a mix of both) - chopped or chips
2 tablespoons white chocolate chips (optional, for decorative drizzle)
1-2 drops green food coloring (oil-based, if using white chocolate for design)
For the Crispy Kataifi:
200 grams Melis shredded kataifi dough (also known as kadayif or phyllo dough strands)
4 tablespoons (56g) unsalted butter
For the Pistachio Filling:
185-200 grams Bodrum pistachio cream (ensure it's pistachio cream, not just pistachio paste/butter, which is unsweetened)
2 tablespoons (30g) Bodrum tahini (optional, but recommended for depth of flavor and to balance sweetness)
Pinch of Bodrum sea salt
Equipment:
Chocolate bar molds (silicone molds are recommended for easy removal)
Large skillet
Heatproof bowls (for melting chocolate)
Spatula or spoon
Pastry brush (optional, for coating molds)
Instructions:
Prepare the Kataifi:
Chop the kataifi dough into small, manageable pieces (about 1/2 inch to 1 inch long).
In a large skillet over medium heat, melt the butter. Add the chopped kataifi dough and cook, stirring constantly, for 10-15 minutes, or until it's golden brown and crispy. Be careful not to burn it.
Remove from heat and transfer the crispy kataifi to a bowl. Let it cool completely.
Make the Pistachio Filling:
Once the kataifi is cool, add the pistachio cream and tahini (if using) to the bowl with the kataifi.
Add a pinch of sea salt. Stir everything together until the kataifi is evenly coated and the mixture is well combined. Set aside.
Prepare the Chocolate Shell:
Melt the Main Chocolate: Using a double boiler or microwave (in 30-second intervals, stirring well after each), melt your chosen chocolate until smooth and fully melted. If using a microwave, stir continuously to avoid scorching. For best results and a shiny, stable chocolate, consider tempering your chocolate.
Optional White Chocolate Drizzle: In a separate small bowl, melt the white chocolate. If desired, add 1-2 drops of oil-based green food coloring and mix well. Drizzle or brush this colored white chocolate into the cavities of your chocolate molds to create a decorative pattern. Place the molds in the freezer for 5-10 minutes to set the white chocolate.
Assemble the Chocolate Bars:
Remove the molds from the freezer (if using white chocolate). Pour a generous amount of the melted main chocolate into each mold, ensuring it coats the bottom and sides thoroughly. Use a spoon or pastry brush to spread the chocolate up the sides of the mold to create a full shell.
Gently tap the molds on your counter to release any air bubbles.
Place the molds in the refrigerator for 5-10 minutes to allow the chocolate shell to set.
Fill the Bars:
Once the chocolate shell is firm, spoon the pistachio-kataifi filling into each chocolate mold. Gently press down on the filling to ensure it's evenly distributed and fills the space, but don't pack it too tightly.
Seal the Bars:
Pour the remaining melted chocolate over the pistachio filling, ensuring it completely covers the filling and reaches the edges of the mold.
Smooth the top with a spatula or the back of a spoon.
Gently tap the molds again to remove any air bubbles and settle the chocolate.
Chill and Demold:
Place the filled chocolate molds in the refrigerator for at least 30-60 minutes, or until the chocolate is completely set and firm.
Once fully set, carefully remove the chocolate bars from the molds.
Tips for Success & Variations:
Quality Ingredients: Using high-quality chocolate and pistachio cream will make a significant difference in the taste.
Tempering Chocolate (Advanced): If you want a truly professional finish with a snap and shine, learn how to temper your chocolate. This involves specific heating and cooling steps. Without tempering, your chocolate may bloom (develop white streaks) or melt easily at room temperature.
Flavor Enhancements:
Cardamom: Add 1/4 to 1/2 teaspoon of ground cardamom to the pistachio filling for a warm, aromatic Middle Eastern touch.
Rosewater or Orange Blossom Water: A few drops (1/4 teaspoon) of rosewater or orange blossom water can add a subtle floral note to the pistachio filling.
Toasted Nuts: For extra crunch and flavor, you can lightly toast and chop additional pistachios or almonds and mix them into the filling.
Decorative Touches:
Before the final chocolate layer sets, sprinkle a pinch of flaky sea salt on top for a salty-sweet contrast.
Consider edible gold dust or edible glitter for a truly luxurious Dubai-inspired look.
Storage: Store the chocolate bars in an airtight container in the refrigerator for up to 10 days. They are best enjoyed chilled.
Enjoy your homemade taste of Dubai!