Homemade Viral Dubai Chocolate
A dreamy chocolatebar called “Can't Get Knafeh of It” with crispy knafeh paired with smooth swisschocolate.
Ingredients
For TheChocolate Shell:
- 200 g milk chocolate
For theKnafeh Filling:
- 100 g kataifi spun pastry or shredded phyllo dough
- 50 g melted butter
- 100 g sugar syrup simple syrup
- *You can find kataifi spun pastry easily at a store carrying mediterranean/middle eastern items.
For the Pistachio Cream:
- 100 g shelled pistachios
- 2 tbsp powdered sugar
- 1 tbsp milk
- *You can also use store-bought pistachio cream
For the Tahini Spread:
- 50 g tahini
- 25 g powdered sugar
Instructions
STEP 1 - Chocolate Shell
- Melt the milk chocolate in a microwave or over a double boiler until smooth.
- Pour the melted chocolate into chocolate molds to create the shell. Ensure the chocolate coats the sides evenly.
- Let it set in the fridge for about 10 minutes.
STEP 2 - Knafeh Filling
- Preheat the oven to 180°C (350°F).
- Mix the kataifi (spun pastry) or shredded phyllo dough with melted butter.
- Spread the mixture on a baking tray and bake until golden brown, about 10-15 minutes.
- Once baked, mix the crispy kataifi/phyllo with sugar syrup.
STEP 3 - Pistachio Cream
- Blend the shelled pistachios until they form a smooth paste.
- Add powdered sugar and milk, blending until the mixture is creamy.
- You can also use store bought pistachio cream if you can find it at a mediterranean/middle eastern supermarket.
STEP 4 - Tahini Spread
- Mix tahini with powdered sugar until smooth.
Final Assembly
- Remove the chocolate molds from the fridge.
- Add a layer of knafeh filling inside the chocolate shell.
- Add a layer of pistachio cream on top of the knafeh.
- Finally, spread a layer of tahini mixture.
- Cover with more melted chocolate to seal the bar.
- Let it set in the fridge for another 30 minutes.