Dubai Chocolate Bar

Name: Dubai Chocolate Bar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup High-quality chocolate; 1 cup Kataifi; 4 tbsp Butter; 1 cup Pistachio cream; 1 cup Tahini

Pistachio kataifi filling in milk chocolate shell, sliced.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 25m
Serves: 6
Level: Hard

Ingredients

6servings

High-quality chocolate1 cup
Kataifi1 cup
Butter4 tbsp
Pistachio cream1 cup
Tahini1 cup

Instructions

1
Splatter colored
Splatter colored cocoa butter into a polycarbonate mold for aesthetics.
2
Toast bread
Toast the kataifi in butter in a skillet until deeply browned and crisp; mix thoroughly with the thick pistachio cream and tahini.
3
Arrange & plate
Line the mold with properly tempered chocolate, allow it to set, pack with the pistachio mixture, seal with remaining chocolate, and chill until rigid.

Nutrition

Per serving · estimated

Calories: 756
Fat: 55g
Carbs: 52g
Protein: 15g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Chocolate tempering thermometer

Tempering succeeds or fails on a couple of degrees, so a fast, accurate readout matters.

Also useful here

Cast iron skillet — Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.
Polycarbonate chocolate mold — A rigid, polished mould is what produces the snap and shine on a tempered shell.

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