Dubai Chocolate: A Luxurious Pistachio-Kataifi Indulgence

Updated: Jan. 28, 2025

Total Time: 1 hour 45 minutes | Prep Time: 5 minutes | Cook Time: 25 minutes (plus ≥1 hour chilling)

Introduction

Dubai Chocolate is a decadent fusion of Middle Eastern pastry art and modern confectionery, featuring crispy kataifi (shredded phyllo dough), creamy pistachio paste, and expertly tempered chocolate. This recipe balances nutty richness with buttery crunch, yielding bars with a glossy finish and satisfying snap—ideal for chocolate and nut lovers alike.

Ingredients

Serves 16-20 pieces (4 bars, 4 pieces each)

• Pistachio Cream Base

• 2¾ cups (340g) roasted salted shelled pistachios (fine texture preferred for smoothness)

• ½ cup (100g) granulated sugar

• ½ cup (120ml) extra virgin olive oil (for creaminess and moisture)

• 2 tsp vanilla extract

• 2 tsp kosher salt (e.g., Diamond Crystal)

• 1 tbsp tahini (stirred to recombine if separated)

• Kataifi Crisp Layer

• 4 tbsp (57g) unsalted butter

• 4 cups (200g) lightly packed, roughly chopped kataifi (thawed overnight if frozen; labeled as "kadayif" or "knafeh dough" in Middle Eastern markets)

• Chocolate Coating

• 18 oz (570g) chopped milk or semisweet chocolate (or 3 heaping cups high-quality chocolate chips, note: chips may lack stabilizers for proper tempering)

Step-by-Step Preparation

Step 1: Prepare the Pistachio Cream

In a food processor, combine all pistachio cream ingredients: roasted pistachios, sugar, olive oil, vanilla, salt, and tahini. Process on medium speed, scraping down the bowl every 2 minutes with a spatula. Continue until the mixture transforms from coarse nuts to a thick paste, then a silky nut butter (≈6 minutes total). Transfer to a bowl and set aside at room temperature.

Step 2: Toast the Kataifi

Melt butter in a large skillet over medium-low heat. Add chopped kataifi and stir constantly with a wooden spoon, ensuring even coating and preventing clumping. Cook until golden brown and crisp (≈15 minutes). Spread onto a parchment-lined baking sheet to cool completely (≈10 minutes). Once cool, fold into the pistachio cream using a silicone spatula. Set aside.

Step 3: Temper the Chocolate

3.1 Melt chocolate base: Place half the chocolate in a heatproof bowl over a double boiler (simmering water, bowl not touching water). Stir until fully melted (≈3 minutes, 45-50°C).

3.2 Reheat & combine: Remove the bowl from heat, add the remaining chocolate, and stir continuously until the temperature drops to 28-30°C (monitor with a thermometer). This "tempering" step creates the signature shine and snap; if too thick, briefly reheat the bowl over low heat.

Step 4: Assemble the Chocolate Bars

4.1 Prep molds: Use 4 silicone 6×3×1-inch chocolate molds (non-stick recommended). Line a baking sheet with parchment.

4.2 First chocolate layer: Pour ¼ cup tempered chocolate into one mold, spreading evenly over the bottom and up the sides with a brush. Chill 30 minutes to set.

4.3 Fill with pistachio-kataifi: Divide the filling (≈¾ cup per mold) into the chilled molds, smoothing with a spatula. Chill 10 minutes to firm the filling.

4.4 Top with chocolate: Pour remaining chocolate over the filling, spreading smoothly with an offset spatula. Tap the mold gently to release air bubbles. Chill 40-45 minutes until solid.

Step 5: Demold & Serve

Gently flex the silicone mold to release the bar. If stuck, let the mold sit at room temperature for 1 minute. Store in an airtight container in the fridge for up to 3 weeks. Enjoy chilled, or let sit at room temperature for 15 minutes for a creamy texture.

Pro Tips

• Kataifi alternatives: Use fine shredded phyllo dough (cut into 2mm strips) for a lighter texture.

• Troubleshooting: If chocolate is too soft, re-temper by melting 10% extra chocolate and folding in.

• Pistachio hacks: For a richer flavor, toast pistachios at 160°C for 5 minutes before processing.

Reader Feedback

• “Chocolate chips don’t temper well due to stabilizers—stick to pure chocolate blocks!”

• “Try a layer cake! The recipe exists now.”

• “Powerful processor needed—pre-chop pistachios for easier mixing.”

Final Note: This dessert marries Dubai’s love for opulent nuts with classic chocolate craftsmanship. Enjoy the balance of crunch, creaminess, and shine!