A simple homemade Dubai Chocolate with a crisp kataifi and pistachio filling covered in smooth chocolate. This version is designed to be easy enough for beginners while still giving you that rich, crunchy Dubai-style chocolate experience.
Ingredients
For the filling
200 g kataifi pastry
1 tablespoon butter
180 g pistachio cream
2 tablespoons tahini
1 tablespoon icing sugar
For the chocolate shell
300 g milk chocolate or dark chocolate
1 teaspoon coconut oil, optional
Method
Prepare the kataifi
Cut the kataifi pastry into very small pieces.
Melt the butter in a frying pan over medium heat.
Add the kataifi and cook, stirring frequently, until it becomes evenly golden and crispy.
Remove from the heat and allow it to cool completely.
Make the pistachio filling
Place the cooled kataifi in a bowl.
Add the pistachio cream and tahini.
Mix gently until the kataifi is evenly coated and the mixture becomes thick and creamy.
Taste the filling and add the icing sugar if you prefer a sweeter flavour.
Create the chocolate shell
Melt the chocolate gently in the microwave in short intervals or over a bain-marie.
If desired, stir in the coconut oil to make the chocolate smoother and easier to spread.
Pour a layer of melted chocolate into a chocolate mould.
Tilt the mould so the chocolate covers the bottom and sides.
Place the mould in the refrigerator for about 10 minutes, or until the chocolate has set.
Add the filling
Spoon the pistachio-kataifi mixture into the chocolate shell.
Press it down gently, leaving a small gap around the top for the final chocolate layer.
Seal the chocolate
Cover the filling completely with the remaining melted chocolate.
Smooth the surface with a spatula.
Refrigerate for 20–30 minutes, until completely firm.
Remove the chocolate from the mould and break or slice it to reveal the crispy kataifi and pistachio centre.
Storage: Keep the finished chocolate in an airtight container in a cool, dry place or refrigerate if your kitchen is warm.