Dubai Chocolate Bar

What to Put on the Table With Dubai Chocolate Bar

• Turkish coffee
• Mint tea
• Fresh dates

How to Cook Dubai Chocolate Bar

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1. Melt the butter in a large frying pan over medium heat. Add the kataifi and toast, stirring constantly, for 6 to 8 minutes, until deep golden and crisp. Tip onto a plate and cool completely.

   Mark done Start 6 min timer

2. Mix the pistachio cream, tahini and salt in a bowl, then stir in the cooled kataifi until evenly coated.

   Mark done

3. Melt the milk and dark chocolate together in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Spoon about half into the mould and brush it up the sides in an even coat. Refrigerate for 10 minutes, until set.

   Mark done Start 10 min timer

4. Spoon the pistachio filling into the mould over the set chocolate, pressing it level and leaving a 5 mm border at the edges. Pour the remaining chocolate over the top, tap the mould on the work surface and scrape the top level.

   Mark done

5. Refrigerate for 1 hour, until completely set. Unmould and break or slice the bar into 8 pieces.

   Mark done Start 1 hr timer

Notes From the Method

Toast the kataifi until it is really crisp, and cool it fully before you mix it with the pistachio cream. Damp or warm pastry turns soft and chewy.

Make the first chocolate layer thick and coat the sides well. A thin shell breaks when the bar is unmoulded.

Seal the filling completely with the top layer of chocolate. Any gap lets the pistachio cream leak out when the bar is cut.

Keeping What's Left

Keeps in an airtight container in the fridge for up to 2 weeks. Let it stand at room temperature for 10 minutes before eating.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.