Recipes

Dubai Chocolate

Ingredients

2 bars of milk chocolate
1 bar of white chocolate
100 g kataifi pastry Koch
25 g butter
150 g pistachio cream
1 tablespoon tahini (optional)

Instructions:

Melt the Milk Chocolate
Gently melt the milk chocolate in a bain-marie (double boiler). Once the chocolate has fully melted, carefully pour it into a chocolate mold. Make sure the mold is evenly filled, and lightly tap it on the countertop to remove any air bubbles. Let the chocolate cool completely and harden, preferably in the refrigerator.
Prepare the Kataifi Pastry
While the chocolate is cooling, melt the butter in a pan over medium heat. Once the butter has melted, take the thawed kataifi pastry and cut it into roughly 0.5 cm wide strands. Add the kataifi strands to the hot butter and fry them, stirring occasionally, until they are golden brown and lightly crispy. This should take about 5–7 minutes. Be careful not to burn the pastry.
Add the Pistachio Cream and Tahini
Once the kataifi pastry is golden and crispy, remove the pan from the heat. Let the pastry cool for a moment, then add the pistachio cream and tahini (if using). Stir the mixture well until all ingredients are evenly combined. Allow the mixture to cool completely so it doesn’t melt the chocolate when added to the mold.
Add the Kataifi Mixture to the Mold
Once the kataifi-pistachio mixture has cooled, carefully spread it evenly into the chocolate mold that you’ve already filled with the melted milk chocolate. Tap the mold lightly on the countertop again to ensure the mixture is evenly distributed and forms a smooth layer. Place the mold in the refrigerator for about an hour to allow the mixture to firm up.
Melt the White Chocolate
While the milk chocolate and kataifi mixture are setting in the refrigerator, melt the white chocolate in a bain-marie, being careful not to burn it. Once the white chocolate is fully melted, pour it evenly over the cooled kataifi-pistachio mixture in the mold.
Finish and Serve
Let the entire bar cool in the refrigerator until it is fully set. Once the chocolate has completely hardened, carefully remove it from the mold and serve. Your delicious Dubai chocolate bar with kataifi and pistachio cream is now ready to enjoy!

Enjoy your meal,
Team Koch

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THE RECIPE STAR

Pasta Kataifi

The Kataifi pastry consists of fine, thin dough threads and comes from the Balkan, oriental area. It can be used for desserts as well as salty pastries. Its unique structure makes every dish shine.