Reynaldo’s Cocina 📍
Dubai Chocolate Bars
Homemade Dubai Chocolate Bars made with milk chocolate, dark chocolate, toasted buttered kataifi, pistachio cream, and fleur de sel mixed directly into the filling.
Ingredients
Chocolate Shell
- 12 ounces milk chocolate
- 8 ounces dark chocolate
Filling
- 8 ounces kataifi pastry
- 2 tablespoons unsalted butter
- 1 cup pistachio cream
- 1 teaspoon fleur de sel
Equipment
- Chocolate bar mold
- Mixing bowls
- Skillet
- Rubber spatula
- Microwave-safe bowls
Method
- Melt the milk chocolate and dark chocolate separately or together until smooth.
- Coat the chocolate bar molds with a layer of melted chocolate.
- Refrigerate until set.
- Melt butter in a skillet over medium heat.
- Add the kataifi pastry.
- Toast until deeply golden brown and crisp.
- Allow the toasted kataifi to cool slightly.
- Mix the toasted buttered kataifi with pistachio cream and fleur de sel.
- Fill each chocolate mold with the pistachio kataifi mixture.
- Cover the filling with the remaining melted chocolate.
- Refrigerate until fully set.
- Remove the chocolate bars from the molds.
- Serve once fully firm.
Notes
• Toast the kataifi until deeply golden for the best flavor and texture.
• Allow the kataifi to cool slightly before mixing with pistachio cream so the filling stays thick.
• Use quality chocolate for the smoothest shell and cleanest snap.
• A small amount of fleur de sel balances the sweetness and brings out the pistachio flavor.
