Pistachio Chocolate Bar

This Pistachio Chocolate Bar, aka Dubai Chocolate Bar, is sweet, rich, and full of nutty filling.

Ingredient Notes

Pistachio cream– This creamy paste is nutty and slightly sweet.
Tahini– This is a sesame seed paste that adds nutty, slightly bitter flavor.
Kataifi– You can use this or shredded phyllo dough to add a crunchy texture to the insides of these Dubai chocolate bars.
Butter- Use unsalted for this recipe.
Milk chocolate About 4 chocolate bars melted.

Melt half of your milk chocolate in a double boiler or microwave-safe bowl. Tip: If you want to achieve a hard clean snap when the chocolate sets, temper your chocolate by not letting it go past 90 degrees Fº. Check the temperature with an instant-read thermometer.
Once the chocolate is melted, pour it into your chocolate bar molds and let the excess drip off into a bowl. (you can re-melt the chocolate drippings for the top layer).
Now place that chocolate filled mold in the fridge to harden.
In the meantime, make the filling. Chop up the shredded phyllo dough and place it in a pan with the melted butter over medium heat. Stir until the shredded phyllo is golden and crispy.
Place the crispy phyllo shreds into a large bowl and mix it with the tahini and pistachio cream.
Once the chocolate firmed up, remove it from the fridge and spread a layer of the pistachio filling on top. Leave a little border empty on the edges so that it won’t ooze out later.
Now pour the rest of the melted chocolate on top. Give it a good shake to smooth it out with an offset spatula. Then scrape off the extra with a bench scraper and let it set in the fridge for about an hour or until fully set and hard.