The viral Dubai chocolate sensation recreated at home — layers of crispy toasted kataifi pastry, pistachio cream, and silky milk chocolate. No oven, no tempering machine, no specialist equipment needed.
By ChickenNuggetss
Prep: 20 min
Cook: 0 min
Total: 20 min
Serves: 8
Scale servings
Servings: 8
Milk chocolate (good quality)
400
g
Kataifi pastry (shredded filo)
150
g
Pistachio paste
200
g
Unsalted butter
30
g
Tahini
2
tbsp
Flaked sea salt
pinch
unit
Step 1
Melt the butter in a dry frying pan over medium heat. Add the kataifi pastry and toast, stirring and breaking it up constantly, for 5–8 minutes until deeply golden and crispy throughout. Tip onto a plate and leave to cool completely — it crisps further as it cools.
Step 2
Mix the pistachio paste and tahini together in a bowl until smooth and pourable. Fold in the cooled kataifi until every strand is coated. Taste — the filling should be nutty, sweet, and crunchy.
Step 3
Melt the milk chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat. Line a medium baking tray (approx. 30 × 20 cm) with non-stick baking parchment.
Step 4
Pour roughly two-thirds of the melted chocolate onto the lined tray and spread into an even layer about 3–4 mm thick. Spoon the pistachio-kataifi mixture evenly over the chocolate base. Pour the remaining chocolate over the top and spread to cover. Tap the tray firmly on the worktop a few times to level and remove air bubbles.
Step 5
Scatter over the flaked sea salt. Refrigerate for at least 30 minutes until fully set and firm. Break or cut into rough shards and serve chilled. Store in an airtight container in the fridge for up to 5 days.
Toast the kataifi in butter until deeply golden for maximum crunch — do not rush this step. Use a good-quality pistachio paste; the flavour is everything. Work quickly once the chocolate starts to set. Store in the fridge for up to 5 days.
https://www.plateandshare.com/recipe/dubai-chocolate-bark
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