The Viral Dubai Chocolate Bar

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  To make the pistachio crunch, start by adding butter to a medium-heated pan and let it melt.
  • 1 tbsp butter (14 g)
• Step 2
  Once the butter is melted, add the kataifi phyllo dough to the pan and saute on medium until the kataifi has browned. Mix the pistachio spread with the browned kataifi to form the pistachio crunch and then set aside.
  • 1/2 cup kataifi phyllo dough (50 g)
    (example)
  • 10 tbsp pistachio spread (50 g)
    (example)
• Step 3
  To temper dark chocolate, melt half of the dark chocolate in a small saucepan or saucier over low heat until it reaches 113-122°F (45-50°C). Stir continuously and check the temperature with a thermometer to avoid overheating.
  • 1 1/2 cup dark chocolate (180 g)
    (Callebaut callets — or 3 store-bought dark chocolate bars, chopped)
• Step 4
  After the dark chocolate has completely melted, turn off the heat and add the remaining half of the dark chocolate. Stir continuously until it dissolves completely. The goal is to lower the temperature to 87-89°F (31-32°C). If needed, add additional unmelted chocolate to help reach the target temperature.

  This process, called seeding, reintroduces stable cocoa butter crystals into the melted chocolate, ensuring a glossier finish and a snappier bite in the final product.
• Step 5
  To your chocolate bar mold, add just enough chocolate to make a thin layer (about 1/4 or a 1/3 of the chocolate). Tap the mold against the table to spread the chocolate evenly. You can also use a spoon.
• Step 6
  To form a nice well for the pistachio cream, make sure that you tilt the mold on all four sides so that the chocolate spreads across the walls of the mold.
• Step 7
  Put the chocolate mold aside to set for about 5-10 minutes. If you are impatient, you can let it set in the fridge for about 5 minutes.
• Step 8
  Once the chocolate has set, forming the first half of the chocolate bar. Add the pistachio crunch in a nice flat layer across the mold.
• Step 9
  Finally, add the rest of the chocolate to mold to enclose the chocolate bar. If the tempered chocolate has thickened or set, you can loosen it by reheating it gently on a low heat.
• Step 10
  Let the chocolate set for another 5-10 minutes, before pulling the chocolate bar out of the mold. Enjoy!

Per serving