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Pistachio Chocolate Bar (Dubai Chocolate)

This Pistachio Chocolate Bar, aka Dubai Chocolate Bar, is deliciously sweet with a creamy, rich, nutty filling. It's the perfect sweet treat!
Course candy, Dessert
Cuisine Middle Eastern
Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Servings 12 bars
Calories 781kcal
Author Dina

Equipment

Ingredients

US Customary - Metric

Instructions

  • Melt half of your milk chocolate in a double boiler or microwave-safe bowl. Tip: If you want to achieve a hard clean snap when the chocolate sets, temper your chocolate by not letting it go past 90 degrees Fº. Check the temperature with an instant-read thermometer.
  • Once the chocolate is melted, pour it into your chocolate bar molds and let the excess drip off into a bowl. (you can re-melt the chocolate drippings for the top layer).
  • Now place that chocolate filled mold in the fridge to harden.
    Steps to make Pistachio Chocolate Bar: chop and melt the chocolate and then let it harden in the mold.
  • In the meantime, make the filling. Chop up the shredded phyllo dough and place it in a pan with the melted butter over medium heat. Stir until the shredded phyllo is golden and crispy. Note: if you use kataifi that is already shredded, there is no need to chop it.
  • Place the crispy phyllo shreds into a large bowl and mix it with the tahini and pistachio cream.
    Steps to make Pistachio Chocolate Bar: melt the chocolate with the kataifi, then add it to the pistachio cream and tahini.
  • Once the chocolate firmed up, remove it from the fridge and spread a layer of the pistachio filling on top. Leave a little border empty on the edges so that it won’t ooze out later.
  • Now melt the remaining half of your milk chocolate and pour it on top. Give it a good shake to smooth it out with an offset spatula. Then scrape off the extra with a bench scraper and let it set in the fridge for about an hour or until fully set and hard.
    Steps to make Pistachio Chocolate Bar: add the pistachio filling to the mold and then top with chocolate and let it harden into bars.

Notes

  • Check the temp with a thermometer- If you're tempering the chocolate, then make sure to check the temperature with an instant-read thermometer.
  • Remelt the chocolate- You can re-melt the chocolate drippings from the top layer for the bottom layer.
  • Leave a border around the filling- Leave a little border empty on the edges so that the filling won’t ooze out later.
  • Smooth out the bottom- Use a spatula and scraper to smooth out the bottom and get off any excess chocolate for a clean look.
  • Use a food processor- chopping the chocolate with a food processor will speed up the process.

Nutrition

Calories: 781kcal | Carbohydrates: 83g | Protein: 16g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 388mg | Fiber: 6g | Sugar: 40g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 3mg