Dubai Chocolate Bars
Call this recipe “Dubai for Dummies.” Chef Thea Kun isn’t ready to give up her recipe completely, but does share the beginner’s version. On a related note, her husband—who like her brother-in-law is vigilant in providing support in the restaurant—drives to San Jose for the feathery pistachio filling. So you might just be better off buying Congo Go!’s bars, when they’re not sold out.
Ingredients
- 1 cup kunafa (shredded phyllo dough)
- 2 cups semisweet chocolate chips
- ¼ cup powdered sugar
- ½ cup vegetable oil
- ½ cup pistachio paste or cream
- ¼ cup tahini
Instructions
- Toast the kunafa in the oven on a baking sheet at 350° F until golden brown, approximately 10–15 minutes. Set aside.
- Melt semisweet chocolate in the microwave for 20 seconds then stir and set aside.
- Using the Dubai chocolate bar mold of your choice, 9×4-inches in size, spoon and evenly spread a thin layer of melted chocolate in the mold. Once coated, place mold in the freezer to harden.
- Meanwhile, place the toasted kunafa in a bowl and add the powdered sugar, oil, pistachio cream and tahini. Mix thoroughly.
- Take the mold out of the freezer and place on a flat surface. Using a spoon, spread pistachio mix evenly on the hardened chocolate, leveling it off just below the top. Place mold in the freezer for 5 minutes.
- Once hardened, remove and place the mold on a flat surface. Pour the leftover melted chocolate on top of the pistachio mix, covering it completely, and smooth the edges.
- Return mold to the freezer until bars harden, 10–15 minutes.
- Carefully remove the chocolate Dubai bars from the mold and enjoy!!
About the author
Thea Kun is chef at Congo Go! in Seaside.
