45 minutes
preparation
0 minutes
baking
50 minutes
resting time
You will need
Knife, loaf pan (10 x 20 cm), 1 bowl
Ingredients for the dubai chocolate
For 8 servings, 1 serving = 35 g (8 g of sugar)
20 g butter
100 g dark chocolate
50 g kataifi (angel hair pastry)
25 g white chocolate
10 g tahini
50 g pistachio paste
10 g agave syrup
10 g pistachios
10 g white chocolate
If this recipe is not sweet enough for you, feel free to use sugar. Just remember to track the amount.
Preparation
Step 1:
Melt 100 g of dark chocolate in the microwave on the defrost setting. Then pour about half of it into a loaf pan (10 × 20 cm) lined with baking paper, spread evenly, and place in the freezer for about 10 minutes.
Step 2:
Heat 20 g of butter in a large pan.
Step 3:
Add 50 g of kataifi to the pan and fry until golden brown, then remove from the heat.
Step 4:
Melt 25 g of white chocolate in the microwave on the defrost setting for about 2 minutes.
Step 5:
Add 25 g of melted white chocolate, 10 g of tahini, 50 g of pistachio paste, and 10 g of agave syrup to the kataifi and mix everything well with a spatula. Roughly chop 10 g of shelled pistachios, stir them in as well, and let the entire filling cool for 5 minutes.
Step 6:
Add the kataifi filling on top of the set chocolate in the loaf pan, press it down firmly with a dough scraper, and place in the freezer for 10 minutes.
Step 7:
Spread the remaining melted dark chocolate over the filling and then let it set in the freezer for 20 minutes.
Step 8:
Melt 10 g of white chocolate in the microwave on the defrost setting for 1 minute. Remove the set chocolate bar from the loaf pan, peel off the baking paper, and drizzle the melted white chocolate over it. Then place it in the freezer for another 10 minutes to set.
You can use milk chocolate instead of dark chocolate. Keep in mind that it has a higher sugar content. The Dubai chocolate can be stored in a can in the refrigerator for up to four weeks.