Intense & Bitter
Dark Chocolate Dubai Bar
For those who prefer bittersweet over sweet. A 70% dark chocolate shell cradles the same iconic pistachio-kataifi filling for a more sophisticated, adult version of the Dubai bar.
Step-by-step instructions
Temper the dark chocolate
Melt 300 g of dark chocolate over a bain-marie to 50°C. Remove from heat, add remaining 100 g and stir until the temperature drops to 31–32°C. This tempering ensures a glossy, snappy shell.
Toast the kataifi
Melt butter in a pan, add kataifi strands and toast over medium heat for 3–4 minutes until golden. Add vanilla extract and stir. Cool completely.
Make the filling
Mix toasted kataifi into the pistachio cream until well combined. Taste and adjust — the filling should be sweet, nutty and crunchy.
Shell the molds
Coat the inside of silicone bar molds with a thin layer of tempered dark chocolate. Chill 5 minutes.
Fill and close
Add the pistachio-kataifi filling. Seal with remaining dark chocolate and smooth flat. Sprinkle with flaky sea salt immediately.
Chill and serve
Refrigerate 1 hour. Unmold and serve at room temperature for the best snap and flavour release.
💡 Dubai Bar tip: Use a 70–72% dark chocolate — anything above 80% can become too bitter against the sweet pistachio cream. Balance is everything.