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Easy Dubai Chocolate

This Easy Dubai Chocolate is rich, nutty, and irresistibly crunchy. The sesame tahini and pistachio cream filling goes perfectly with the delicious milk chocolate.
Course candy, chocolates, Dessert
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Servings 16 big bars or 64 mini bars
Calories 563kcal
Author Dina

Equipment

Ingredients

US Customary - Metric

Instructions

  • Finely chop half of the milk chocolate with a knife or a food processor and transfer to a glass bowl. Note: the finer you chop the chocolate, the faster it will melt.
  • Then melt it in the microwave or over a double boiler.
    Steps to make Easy Dubai Chocolate: chop the chocolate and then melt it in a glass bowl.
  • Evenly pour the melted chocolate into a 9 x 9 silicone baking mold. Let it set in the fridge or freezer until hard.
  • Place the silicone mold onto a flat surface like a baking sheet or cutting board to make a smooth transition to the fridge/freezer without warping the silicone mold with your hands. Tip: to get a smooth even finish, give the chocolate-filled silicone mold a good shake, wiggle, and tap and the melted chocolate will self-level perfectly!
    Steps to make Easy Dubai Chocolate: pour the melted chocolate into a silicone baking pan and smooth it out with a spatula.
  • Melt the butter in a large pan with the Kataifi over medium heat until golden and crispy (about 5-8 minutes). Remove from heat and mix in the pistachio cream, salt and tahini.
    Steps to make Easy Dubai Chocolate: make the filling by melting the butter with the kataifi and then adding the pistachio cream, tahini, and salt.
  • Evenly spread the pistachio filling over the set chocolate. I love to use an offset cake spatula to smooth everything out perfectly. Then place it in the fridge or freezer for about 15 minutes.
    Steps to make Easy Dubai Chocolate: add the filling to the set chocolate and smooth with a spatula.
  • Then melt the other half of the chocolate and pour it over the pistachio filling. Set in the fridge or freezer until firm.
  • Carefully remove the chocolate from the silicone mold and place onto a cutting board. PRO TIP! Let it come to room temperature for about 1 hour before slicing or else it will crack unevenly. Note: this recipe can serve 16 large bars or 64 mini bars for parties or potlucks.
    Steps to make Easy Dubai Chocolate: add the melted chocolate top and smooth with a spatula, let set, and then take it out and cut into bars.

Notes

  • Chop the chocolate small- The finer you chop the chocolate, the faster it will melt.
  • Use a food processor- Chopping the chocolate with a food processor will speed up the process.
  • Smooth out the bottom- Use an offset cake spatula to smooth out the bottom and get off any excess chocolate for a clean look.
  • Be careful when cutting the bars- Let it come to room temperature for about 1 hour before slicing or else it will crack unevenly.

Nutrition

Calories: 563kcal | Carbohydrates: 68g | Protein: 11g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 207mg | Fiber: 3g | Sugar: 30g | Vitamin A: 179IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2mg