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Pistachio Stuffed Chocolate Bar. Easy Recipe!

Easy steps to have your own Dubai Chocolate Bar at Home!

  • Publish date: Sunday، 02 June 2024
Pistachio Stuffed Chocolate Bar. Easy Recipe!

The viral Kanafeh-inspired chocolate bar from The Fix Dessert Chocolatier in Dubai has taken the internet by storm. Since many of us can't hop on a plane to try it, let's recreate it at home—and make it even better! This decadent chocolate bar, Dubai Chocolate, is filled with luscious pistachio butter and crispy, toasted shredded phyllo bits, making it the epitome of indulgence. Each bite delivers a perfect balance of creamy richness and satisfying crunch, capturing the beloved flavors of the classic Arab dessert.

Read More: Top Chocolate Destinations in Dubai

Read More: New Viral Chocolate Craze Taking Over Dubai. Dubai Chocolate

Pistachio Stuffed Chocolate Bar. Easy Recipe!

Ingredients

  • 1 cup pistachio paste/butter
  • 1 to 1/2 cups shredded phyllo or kataifi, cut into small pieces
  • Vegetable oil, for frying
  • 2 to 3 cups milk chocolate, melted
  • 1/4 cup white chocolate, melted

Instructions

  1. Heat vegetable oil in a frying pan to 350°F (175°C).
  2. Add the shredded phyllo and fry until golden and crispy. Use a slotted spoon to remove the fried phyllo if frying in batches, and transfer to a plate lined with paper towels to drain excess oil.
    • If not frying another batch, pour the oil through a strainer to drain it, letting the strainer catch the phyllo.
  3. Allow the fried phyllo to cool for 15 minutes.
  4. In a mixing bowl, combine the pistachio paste with the cooled, fried phyllo.
  5. (Optional) Drizzle a light layer of white chocolate into the chocolate mold.
  6. Pour about 1/4 cup or more of melted milk chocolate into the mold, shaking to cover the bottom and sides completely.
  7. Refrigerate or freeze the mold for 10 to 15 minutes, until the chocolate hardens.
  8. Remove the mold from the fridge/freezer and fill it almost to the top with the pistachio and phyllo mixture.
  9. Cover the filling entirely with more melted milk chocolate and return to the fridge or freezer for another 10 to 15 minutes until hard.
  10. Once set, pop the chocolate bars out of the mold and enjoy!
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