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a viral Dubai pistachio chocolate bar broken in half to expose filling, held by hands

PISTACHIO CHOCOLATE BAR

It’s no surprise the viral Pistachio Chocolate Bar from Dubai, has gained serious momentum on social media! It features a combination of smooth pistachio spread and crunchy kataifi filling, all wrapped in a high-quality milk chocolate bar!With its unique blend of textures, it definitely offers an experience of luxury in each bite!
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Prep Time 20 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Mediterranean
Servings 6 BARS

Ingredients
  

  • 35 g white chocolate I use Callebaut W2 (OPTIONAL: purely for decoration)
  • 250 g milk chocolate (or any high quality chocolate of your choice) I use Callebaut 823
  • 1 tsp unsalted butter
  • 35 g Kataifi Pastry cut into small pieces
  • 200 g Pistachio cream/spread I prefer the Pistachio Paradise brand
  • 1 tbsp Tahini

Instructions
 

MELTING CHOCOLATE

  • In a bowl, heat white chocolate chips in the microwave in 20-30 second bursts, stir between intervals until melted.
  • Drizzle melted white chocolate in your preferred design, into base of chocolate mold and put in the refrigerator for at least 5 minutes.
  • Meanwhile, heat milk chocolate in the microwave in 30 second bursts until melted.
  • Pour melted chocolate into mold, lift and tilt the mold to ensure the sides and base are evenly coated.
  • Allow the excess to drip onto some baking paper or back into the bowl to use later for the closing chocolate layer.
    Alternatively, use a brush to help coat the mold with melted chocolate, if you wish to avoid mess.
  • Scrape away the excess on the mold and place in the fridge for at least 5 minutes to set.

TOASTING KATAIFI PASTRY

  • In a pan on low heat, melt butter then add Kataifi Pastry. Mix continuously until toasted, crispy and golden brown, approximately 10 minutes.
  • Remove from heat as it will continue to toast on the hot pan.

MAKE THE FILLING

  • Combine the toasted Kataifi Pastry with pistachio spread and tahini.

ASSEMBLY

  • Add the filling to the mold, do not overfill to allow space to place the closing chocolate layer.
  • Heat the remaining chocolate to melt it, if it has become firm, then drizzle it over to form the top layer. Scrap off the excess with a sharp knife or offset spatula.
  • Allow to set in the fridge for approximately 1 hour.
  • Gently release from the mold and enjoy!

Notes

I highly recommend you read my tips and tricks within the blog post, so you can get the best possible outcome the first time you make this!