Description
Indulge in the Decadent Dubai Chocolate Bar! Craft this luxurious treat at home: crisp, buttery phyllo meets rich dark & milk chocolate, aromatic cardamom, and crunchy pistachios.
Ingredients
Scale
- 300g high-quality dark chocolate (60-70% cacao), chopped
- 100g high-quality milk chocolate, chopped
- 100g shredded phyllo pastry (or kataifi), torn into small pieces
- 50g unsalted butter or ghee, melted
- 50g shelled pistachios, roughly chopped
- 3 tablespoons sweetened condensed milk
- 1/4 teaspoon ground cardamom
- Pinch of sea salt
Instructions
- Step 1: Prepare the Crunchy Filling. Preheat your oven to 160°C (325°F). In a bowl, toss the torn phyllo pastry with the melted butter or ghee until evenly coated. Spread the buttered phyllo on a baking sheet and bake for 8-12 minutes, stirring halfway, until golden brown and crispy. Let cool slightly. In another bowl, combine the toasted phyllo, chopped pistachios, sweetened condensed milk, ground cardamom, and sea salt. Mix well until everything is evenly coated and slightly clumpy.
- Step 2: Melt the Chocolate. Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water (ensure the bowl doesn't touch the water). Add the chopped dark and milk chocolates to the bowl. Gently melt the chocolate, stirring occasionally, until smooth and glossy. Alternatively, melt in a microwave in 30-second intervals, stirring after each, until smooth.
- Step 3: Create the Base Layer. Prepare your mold (a 9×5 inch loaf pan lined with parchment paper, or a silicone chocolate bar mold). Pour approximately one-third of the melted chocolate into the bottom of the prepared mold, spreading it evenly to form a thin base layer. Tap the mold gently on the counter to release any air bubbles. Place the mold in the refrigerator for 5-10 minutes, or until the chocolate is just set.
- Step 4: Add the Filling and Top Layer. Remove the mold from the refrigerator. Evenly spread the prepared crunchy pistachio-phyllo filling over the set chocolate base, gently pressing it down to create a compact layer. Pour the remaining melted chocolate over the filling, ensuring it completely covers the filling and extends to all edges of the mold. Gently tap the mold again to level the chocolate and release any trapped air.
- Step 5: Chill and Finish. Place the assembled chocolate bar in the refrigerator for at least 2-3 hours, or until it is completely firm. Once firm, carefully remove the bar from the mold. If using a loaf pan, use the parchment paper to lift it out. Cut the large bar into individual chocolate bars using a sharp, warm knife. Store in an airtight container at room temperature or in the refrigerator.
Notes
- To preserve the exquisite snap of the chocolate and the delicate crunch of the phyllo, store your bars in an airtight container; while they’ll last longer in the refrigerator, allow them to come to room temperature for about 10-15 minutes before serving for the most luxurious texture and flavor release.
- This chocolate bar isn't designed for traditional reheating; if you've stored it in the fridge, simply let it sit at room temperature for about 10-15 minutes before enjoying to allow the chocolate to mellow and the filling's flavors to fully blossom.
- Elevate the experience by pairing a slice of this rich bar with a strong cup of cardamom-spiced Arabic coffee or a scoop of creamy pistachio ice cream, letting its unique textures and flavors truly shine.
- Achieve perfectly clean slices by warming your sharp knife under hot water and drying it completely before each cut; this trick prevents the chocolate from cracking and gives your decadent bars a professional finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 50g)
- Calories: 295
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 11g
- Trans Fat: 0.1g
- Protein: 10g