Have you heard about the sensation that’s been sweeping Dubai and beyond? The “Can’t Get Knafeh of It” chocolate bar is creating waves in the dessert world, and once you taste it, you’ll understand why! Imagine biting into a perfectly crafted bar where crispy, toasted kataifi pastry meets smooth pistachio cream and rich tahini, all embraced by velvety milk chocolate. The best part? You can recreate this masterpiece in your own kitchen!
Born from the creative minds at Fix Dessert Chocolatier (cleverly standing for “Freakin’ Incredible eXperience”), this Dubai-based creation transforms a beloved Middle Eastern dessert into a portable chocolate indulgence. At its heart lies kataifi pastry – think of the most delicate filo dough spun into fine, angel hair-like strands reminiscent of golden vermicelli. This same pastry stars in the traditional Middle Eastern dessert Knafeh, making this chocolate bar a brilliant fusion of classic and contemporary flavors.
Ready to embark on this delicious adventure? Let me assure you – while it may look fancy, crafting this treat at home is surprisingly achievable. Trust me, your taste buds will thank you!
What Makes This Chocolate Bar Special
If you’re looking for a show-stopping dessert that’s both elegant and unique, this Dubai-style chocolate bar is your answer. The combination of crispy shredded pastry and smooth pistachio cream wrapped in chocolate creates an irresistible texture contrast that’s absolutely addictive!
Ingredients You’ll Need
For this luxurious homemade chocolate bar that rivals any gourmet confection, you’ll need:
- 1/2 cup pistachio cream
- 1 cup kataifi (thin shredded pastry)
- 1/2 tablespoon unsalted butter, melted
- 150-200g milk chocolate (about 1.5-2 chocolate bars of 100g each)
Note: Scroll down to the Tips section for ingredient substitutions and where to find specialty items!
How to Make Dubai-Style Pistachio Chocolate Bars
1. Prepare the Kataifi Filling
Begin by cutting the kataifi into shorter strands using kitchen scissors or a sharp knife. This makes it easier to mix with the pistachio cream later. For toasting, you can choose between two methods.
For the air fryer method, start by preheating your air fryer to 180°C (350°F). Spread the kataifi in an even layer in the basket and toast for 5-7 minutes. Make sure to stir once during cooking to ensure it crisps up evenly and turns golden brown. Watch carefully to avoid burning.
If using the stovetop method, place a skillet over medium heat. Add the melted butter, then add the kataifi. Stir continuously for about 3-4 minutes until golden and crispy. Set aside and allow to cool completely before using.
2. Mix the Filling
Once your kataifi has cooled, place it in a mixing bowl and add the pistachio cream. Stir the mixture well, ensuring the kataifi is evenly coated with the cream. The texture should be uniform throughout.
3. Prepare the Chocolate
While tempering is optional, it gives your chocolate a professional glossy finish and a nice “snap” when broken. Start by chopping the chocolate into small pieces. Melt about 2/3 of the chocolate, ensuring it doesn’t exceed 43°C (for milk chocolate). Once mostly melted, add the remaining chocolate to bring the temperature down, stirring continuously until it reaches 29-30°C. If it begins to thicken, gently reheat it to no more than 32°C. Your chocolate is now tempered and ready to use.
4. Mold the Chocolate Base
Take your prepared chocolate and pour it into your mold. Carefully tilt the mold to coat the sides evenly. Allow the excess chocolate to drip back into the bowl – you’ll need this for the final layer. Place the mold in the fridge and let the chocolate harden for 10-15 minutes.
5. Assemble the Chocolate Bar
Remove the hardened chocolate base from the fridge. Spread the kataifi-pistachio filling over the hardened chocolate base, making sure to leave a small border to prevent the filling from oozing out. Press the filling gently to create an even layer throughout the mold.
6. Add the Top Chocolate Layer
Take your remaining melted chocolate and pour it over the filling, ensuring complete coverage. Use a spatula to smooth the top and scrape off any excess for a clean finish. Place the mold in the fridge for 1-2 hours until the chocolate sets completely.
7. Unmold and Serve
Once the chocolate has fully set, gently remove it from the mold. You can serve it as a whole bar or slice it into individual portions as desired.
Pro Tips for Perfect Dubai Chocolate Bars
Tip 1: Working with Kataifi
Don’t skip toasting the kataifi! This crucial step ensures that perfect crunch that makes this chocolate bar special. Keep a close eye on it while toasting – it can go from golden to burnt quickly!
Tip 2: Chocolate Selection
Choose high-quality chocolate for the best results. While milk chocolate is traditional, dark or white chocolate can create exciting variations. Just remember each type requires different tempering temperatures!
Tip 3: Temperature Control
When working with chocolate, temperature is everything! Use a candy thermometer for precise tempering, and make sure your filling isn’t warm when you add it to the chocolate shell.
Recipe FAQs
Can I Skip the Tempering Process? Yes! While tempering gives professional-looking results with a nice snap and shine, the chocolate bar will still be delicious without it. Just melt the chocolate carefully and proceed with the recipe.
Where Can I Find Kataifi Pastry? Look for kataifi in Middle Eastern grocery stores or specialty food shops. In a pinch, you can substitute with finely crushed phyllo pastry or crispy rice cereal, though the texture will be different.
How Long Do These Chocolate Bars Last? Store them in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature for 10-15 minutes before serving for the best texture.
Can I Use Store-Bought Pistachio Butter Instead of Cream? Absolutely! Pistachio butter makes a great substitute for pistachio cream. Just make sure it’s smooth and spreadable. You may need to adjust the amount to achieve the right consistency.
Remember, the key to success with this recipe is patience and attention to detail. Take your time with each step, and you’ll create a chocolate bar that rivals any luxury confection!
Want to make these even more special? Try drizzling the tops with white chocolate or sprinkling with crushed pistachios before the final chocolate layer sets!
Dubai Chocolate Bar
Ingredients
- 1/2 cup pistachio cream
- 1 cup kataifi thin shredded pastry
- 1/2 tbsp unsalted butter melted
- 7 oz chocolate bar melted (about 1.5–2 chocolate bars of 100 g each)
Instructions
- Prepare the Kataifi Filling: Start by cutting the kataifi into shorter strands, making it easier to mix with the pistachio cream later on. This preparation step is crucial for ensuring a well-distributed filling.
- To Toast the Kataifi: For air frying, preheat your air fryer to 180°C (350°F). Lay the kataifi in an even layer in the basket, toasting it for 5–7 minutes. Stir once during this time to ensure even crisping and browning, while keeping a close eye to prevent burning. Alternatively, on the stovetop, heat a skillet over medium heat, add melted butter, then the kataifi. Stir constantly for about 3–4 minutes until it becomes golden and crispy, then set it aside to cool.
- Mix the Filling: Transfer the toasted kataifi into a bowl and add the pistachio cream. Stir thoroughly to ensure that the kataifi is evenly coated with the cream, forming a cohesive filling mixture.
- Prepare the Chocolate: For a glossy finish and a satisfying “snap,” tempering the chocolate is optional but recommended. Use either a microwave or double boiler to chop and melt about 2/3 of your chocolate, keeping the temperature below 43°C for milk chocolate. Once mostly melted, incorporate the remaining chocolate to lower the temperature to 29–30°C, stirring continuously. If thickening occurs, gently reheat it up to 32°C max. Your chocolate is now tempered and ready for use.
- Molding the Chocolate Base: Pour the melted chocolate into your chosen mold, tilting it to ensure an even coating of the sides. Allow any excess chocolate to drip back into the bowl. Place the mold in the refrigerator for 10–15 minutes to let the chocolate harden.
- Assemble the Chocolate Bar: Spread the kataifi-pistachio filling over the set chocolate base, leaving a small border around the edges. This helps prevent any filling from escaping. Press gently to ensure an even layer across the base.
- Top Layer of Chocolate: Melt any remaining chocolate and pour it over the filling to cover it completely. Use a spatula to smooth out the top and scrape off any excess for a neat finish. Return the mold to the fridge for 1–2 hours until the chocolate sets fully.
- Unmold and Serve: Once the chocolate has completely set, carefully remove it from the mold. You can slice it into individual portions or present it as a single bar, ready for serving.
Notes
- Tempering: Though optional, tempering enhances the chocolate’s appearance and gives it a firm texture.
- Storage: Store in the fridge to maintain freshness and a crisp texture.
- Pistachio Cream Alternatives: For variety, try substituting pistachio cream with almond or hazelnut paste.
