If you’re looking to elevate your homemade chocolate game, this is it. Inspired by the luxury dessert trends of Dubai, this chocolate slab is filled with layers of texture: velvety milk chocolate, crispy kunafa, rich pistachio butter, and a creamy tahini twist. It’s a Middle Eastern dessert dream come true, and the best part? It’s super easy to make.
What You’ll Need:
- 200g milk chocolate, chopped
- 1/2 cup kunafa (kataifi pastry), shredded
- 2 tbsp unsalted butter (for toasting kunafa)
- 2 tbsp pistachio butter
- 1 tbsp tahini
- 1 tbsp chopped pistachios (optional, for garnish)
- Silicone chocolate bar mould (optional but makes it look shop-bought)
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Method:
1. Toast the Kunafa:
In a non-stick pan, melt the butter over medium-low heat. Add the shredded kunafa and fry for 5–8 minutes, stirring regularly, until golden and crisp. Set aside to cool.
2. Melt the Chocolate:
Melt the milk chocolate in a double boiler or in the microwave (30-second bursts, stirring between each). Once smooth, set aside.
3. Make the Filling:
In a small bowl, mix the pistachio butter and tahini until smooth. This will be your creamy center.
4. Assemble the Slab:
- Pour a thin layer of melted chocolate into the base of your silicone mould. Let it sit slightly in the fridge for about 5 minutes to create a shell.
- Add a thin layer of the toasted kunafa.
- Spoon or pipe the pistachio-tahini mixture on top.
- Sprinkle in a few chopped pistachios (optional).
- Cover everything with the remaining melted chocolate and gently tap the mould to remove air bubbles.
5. Chill & Unmould:
Place the mould in the fridge for 30–60 minutes, or until fully set. Pop it out gently—look at that clean finish!
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Tips:
- Want a firmer centre? Refrigerate the pistachio-tahini mix before layering.
- For extra wow, sprinkle crushed rose petals or edible gold before the final chocolate layer.
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