Dubai-Inspired Chocolate Bar

Author Rachel

Prep Time 10

Chilling Time 1

Yield 1 bar

A delicious way to blend rich chocolate with Middle Eastern flavors. I highly recommend doubling or tripling the recipe.

Kosher, Dairy

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

Place chocolate and oil in a heatproof bowl. Melt the chocolate in the microwave in 30-second intervals, stirring in between.
Heat butter in a frying pan.
Add the shredded phyllo and fry until golden and crispy. Be careful; it burns fast.
Allow the fried phyllo to cool down for 15 minutes.
Mix the tahini paste and honey with the fried phyllo.
Pour half of the melted chocolate into a chocolate mold, spreading it evenly with a spatula or a brush.
Pop the mold in the fridge or freezer for 10 to 15 minutes until hard.
Take the mold out and fill the chocolate mold with the phyllo mixture almost all the way to the top.
Cover the filling entirely with more melted chocolate.
Place the chocolate in the refrigerator for about 1-2 hours, or until fully set.
Once set, peel out of the mold and enjoy! Keep in a cool, dark place or in the refrigerator.