Ingredients
Scale
- 12 oz high-quality milk chocolate (bars or chips)
- 4 oz high-quality dark chocolate (for drizzling or base)
- 1.5 cups kataifi pastry (shredded phyllo), finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup pistachio cream or spread
- 1 tablespoon tahini (optional, for authentic depth)
- A pinch of sea salt
- Edible gold leaf or crushed pistachios for garnish
Instructions
- Start by finely chopping your kataifi pastry into small pieces. Melt the butter in a large skillet over medium heat. Add the chopped kataifi to the pan and stir constantly. Toast the pastry until it turns a deep golden brown and feels very crispy. This should take about 5 to 7 minutes. Be careful not to burn it, as it can go from golden to burnt quickly. Once toasted, remove from the heat and set aside to cool slightly.
- In a medium mixing bowl, combine the toasted kataifi, pistachio cream, and tahini. Stir everything together until the pastry is completely coated in the cream. The mixture should be thick and hold its shape. If you want a slightly saltier kick, add a tiny pinch of sea salt here. This mixture is the “soul” of the Dubai chocolate experience, providing that legendary crunch.
- Melt your milk chocolate and dark chocolate separately using a microwave or a double boiler. If using a microwave, heat in 30-second intervals and stir in between to prevent scorching. Line a large baking sheet with parchment paper. Pour the melted milk chocolate onto the parchment and spread it out into a rectangular layer about 1/4 inch thick. You can swirl in some dark chocolate now if you want a marbled look.
- While the chocolate base is still wet, dollop the pistachio and kataifi mixture all over the surface. Use a spatula or the back of a spoon to gently press and spread the filling into the chocolate. You don’t need to cover every single millimeter; having some chocolate peeking through looks beautiful and rustic.
- Drizzle the remaining melted dark chocolate over the top in a decorative pattern. Sprinkle with extra crushed pistachios or a touch of edible gold leaf for that signature Dubai luxury look. Place the baking sheet in the refrigerator for at least 30 to 45 minutes, or until the chocolate is completely firm and snapped.
- Once the bark is fully set, remove it from the fridge. Lift the parchment paper off the tray and use your hands to break the chocolate into irregular, jagged shards. Alternatively, you can use a sharp knife to cut it into cleaner squares. Serve immediately or store in a cool place.
- Cook Time: 25 minutes