Dubai Chocolate Bars with Pistachio Filling
It looks like a big chocolate bar, but inside there is a fragrant filling of pistachio paste and kataifi dough. The oily-nutty mass gently envelops the thin threads fried until they are slightly crunchy, and everything is held together by a thin layer of hardened chocolate. To prepare it, you will need pastry molds for casting bars. They can be bought on marketplaces or in confectionery stores. Sprinkle the molds with chopped nuts, freeze-dried strawberries, shavings of contrasting white chocolate, or sprinkle with food coloring for decoration.
Ingredients for the recipe
For the main course
For serving
STEP BY STEP PHOTO RECIPE
GETTING READY
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Preparing Ingredients
Defrost the kataifi dough according to the instructions on the package. Prepare a frying pan, a large heatproof bowl, and a saucepan for a water bath, 3 chocolate bar-shaped pastry molds measuring about 5x15 cm.
STEP 1
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Creating Crispy Kataifi Bundles
Divide the dough into small bundles, cut them into threads of about 1.5-2 cm. Place the frying pan on medium heat, melt the butter. Place the dough in the butter and fry it, stirring constantly, for 3-4 minutes until golden brown and crispy. Remove the frying pan from the heat and cool the mixture a little.
STEP 2
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Mixing Kataifi Dough with Pistachio Paste
Transfer the fried dough to a deep plate, and add pistachio paste to it. Mix well.
STEP 3
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Melting Chocolate for Pastries
Fill a saucepan with water to ⅔ of its volume and bring to a boil over high heat. Place about ⅔ of the chocolate in a clean heatproof bowl. Place the bowl with the chocolate on the saucepan and melt it, stirring constantly, until it reaches a fluid consistency. Turn off the heat or remove from the stove.
STEP 4
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Tempering Chocolate
Place the remaining chocolate pieces into the melted chocolate. Stir the chocolate mass until the solid chocolate melts and the liquid chocolate cools slightly and thickens slightly.
STEP 5
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Using a silicone brush, spray the inside of clean, dry pastry molds with golden candurin to create random spots and streaks.
STEP 6
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Creating Chocolate Shells
Spread a little more than half of the melted chocolate into the moulds, making sure that it completely covers the bottom and sides of the mold in an even layer about 1-2 mm thick. Pour the excess chocolate back into the bowl and remove any drips along the edges of the molds with a spatula or knife.
STEP 7
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Filling Chocolate Molds
Fill the chocolate-based molds with the dough and pistachio paste filling. Smooth it out and cover it with a thick, even layer of the remaining liquid chocolate. Cover it with cling film and refrigerate for at least 2-3 hours.
STEP 8
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Unmolding Chocolate Pastry Bars
Turn the molds with the hardened chocolate over, and carefully remove them from the resulting bars. Transfer the chocolate to a plate with the surface with the "slices" and enduring spots facing up.
MAKE AN IMPRESSION
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Time to Eat!
Before serving, garnish the Dubai chocolate with chopped pistachios.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 345.16kcal
- % Daily Value *
- Total Fat 22.9g36%
- Total Carbohydrate 34.3g12%
- Protein 3.05g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Kataifi dough: Kataifi is a special pastry dough made from delicate shredded phyllo strands. The phyllo dough is assembled into nests, which are brushed with butter and filled with nuts. Then the dough is tightly rolled and the rolls are baked in the oven until golden and crispy.
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