Have you seen the Dubai chocolate sensation on social media? From long lines around the original shop corner to make your own videos all over TikTok, it’s hard to escape for those of us who love to taste new things. I decided to make it at home and share this easy and delicious recipe here. I even experimented with white chocolate, although if you’re to make one, the traditional milk chocolate with pistachio cream is the way to go!
A couple of things to note:
- You’ll want to make sure your kataifi is toasted pretty well. My first time making these I did not toast them enough and it tastes better if they are fully browned.
- Pistachio cream has become increasingly hard to get with the popularity of these chocolates. My local stores were out but Amazon had a few options, which I chose from.
- For the chocolate, use high-quality chocolate. I also tried these by melting baking chocolate and it is not as good. Milka is perfect.
- You can adjust the amount of pistachio cream you use based on the consistency that you would like in your chocolate bar. Tahini is optional, although I prefer it.
- The chocolates I made with the food coloring first swirled onto the mold came out beautiful! It’s an optional step but one I highly recommend, especially if your molds are shaped into bars.
The white chocolate version of these is very similar to the milk chocolate; but you can play with other substitutions too if you would like. I even tried placing in jam instead of pistachio cream. You can try Nutella or different nut butters like almond or peanut butter. Finally, if you can’t find kataifi, try using phyllo dough and chop it finely yourself.
And for serving, I’m using these beautiful metal trays. I love the patterns and what better way to display such beautiful chocolates!
Ingredients
- 200g Kataifi
- 2 tablespoons of butter
- 3–4 tablespoons of pistachio cream
- 1 tablespoon of tahini
- 270g of milk chocolate (I used Milka and recommend a high-quality European chocolate)
- 200g of white chocolate (if you are making this version. You will need all of the filling ingredients as well)
Decorative options:
- Food coloring
Instructions
- In a large pan, fry 200g of kataifi in 2 tablespoons of butter until golden brown. Allow it to cool.
- Mix in 3 tablespoons of pistachio cream and 1 tablespoon of tahini. The pistachio cream I used is very thick, so I added one more tablespoon. You can add more until you achieve your desired texture.
- Melt 270g of milk chocolate.
- Optional step: for a decorative touch, mix a few drops of food coloring into the melted chocolate. Drizzle the colored chocolate into the molds before filling to create a beautiful pattern.
- Fill the molds with melted chocolate. I used a brush to coat the edges of the molds. You can see in the video it’s messy but that’s OK, we’re starting out on our chocolate-making journey!
- Place the molds in the freezer to set.
- Once set, fill the molds with the pistachio cream/kataifi mixture.
- Cover with melted chocolate. Return the molds to the freezer to set.
- Once set, remove from the molds and serve! Your chocolates are ready to be enjoyed.
For white chocolate version:
- Melt 200g of white chocolate.
- Repeat the process with the kataifi and setting with the molds with the white chocolate.
If no bake desserts are your thing, you can check out some more here.
