Description

If you are a fan of luxury chocolates and Middle Eastern flavors, this Dubai-Inspired Chocolate Bar recipe is an absolute must-try. Combining the rich, indulgent texture of chocolate with the unique tastes of tahini and crispy phyllo, this recipe offers a gourmet experience right from your own kitchen.

Ingredients

Scale

5.3 oz (150g) high-quality chocolate (milk/white/dark) – chopped
1 Teaspoon neutral oil (e.g., canola)
1/2 cup shredded phyllo (kataifi) – cut into small pieces (thawed if frozen)
2 Tablespoons (30g) butter
2 Tablespoons tahini paste (raw tahini)
2 Tablespoons honey

Optional substitutions:

Use vegan butter to make it dairy-free.
For gluten-free, consider using gluten-free chocolate or substitutes for phyllo.

Instructions

Step 1: Prepare the Chocolate

Place the chopped chocolate and oil in a heatproof bowl. Melt the chocolate in the microwave in 30-second intervals, stirring in between to ensure it’s smooth.

Step 2: Fry the Phyllo

Heat the butter in a frying pan. Add the shredded phyllo and fry until golden and crispy. Keep a close eye, as it burns quickly. Allow the fried phyllo to cool down for about 15 minutes.

Step 3: Mix the Tahini and Honey

In a mixing bowl, combine the tahini paste and honey with the cooled, fried phyllo until it’s evenly mixed.

Step 4: Layer the Chocolate Mold

Pour half of the melted chocolate into your chocolate mold, spreading it evenly with a spatula or pastry brush. Pop it in the fridge or freezer for 10 to 15 minutes until it hardens.

Step 5: Fill the Mold with Phyllo Mixture

Once the chocolate layer is set, take it out and fill the mold with the tahini-phyllo mixture, leaving a little space at the top.

Step 6: Cover with More Chocolate

Pour the remaining melted chocolate over the filling, ensuring it’s fully covered.

Step 7: Chill Until Set

Place the chocolate back into the refrigerator for about 1-2 hours or until it’s fully set. Once set, remove the chocolate from the mold and enjoy your Dubai-inspired chocolate bar!

Notes

Choose high-quality chocolate for the best results. Whether you prefer milk, dark, or white, the quality of the chocolate makes a significant difference.
Use fresh phyllo dough, and be cautious when frying it—it crisps up quickly.
For an extra layer of flavor, drizzle rose water or orange blossom water over the phyllo mixture before adding it to the mold