DUBAI CHOCOLATE AND STRAWBERRY GIANT BAR
I know I’m a bit late to the chocolate trend hype, but when my kids asked to whip up something special in the kitchen, I couldn’t resist! Introducing our homemade Dubai Chocolate and Strawberry Giant Bar!
This delightful creation features beautifully arranged strawberries nestled in a bed of crunchy kataifi and rich pistachio butter, all coated in luscious milk chocolate. It’s a labor of love that turned out to be a family favorite!
The kids had a blast helping out, and the smiles on their faces while enjoying this treat are truly priceless. Sometimes, it’s not just about keeping up with trends—it’s about creating sweet memories together!
Give this recipe a try and savor the joy of making something special with your loved ones!
Ingredients
FOR THE BAR;
Instructions
-
- Take a 15 cm square cake tin and line the sides and bottom with acetate. This will help you easily remove the bar once it’s set.
-
- Melt half of the 400 grams of milk chocolate. You can do this using a double boiler, microwave, or fondue method.
-
-Once melted, pour the chocolate into the lined cake tin, covering the bottom evenly. Let it set for a few minutes at room temperature.
-
- Choose strawberries that are of the same height. Cut them vertically in half and arrange them in the tin with the pointed ends facing up, ensuring the cut side is against the acetate. Make sure the strawberries fit snugly against each other.
-
- Place the tin in the refrigerator while you prepare the kataifi filling.
-
- Using a sharp knife, cut the kataifi into small pieces and shred it as fine as possible.
-
- In a large frying pan with high sides, melt the butter or ghee over medium heat. Add the shredded kataifi, breaking it apart as you add it. Toast the kataifi for about 10 minutes, stirring frequently, until it's golden brown and crunchy. This step is crucial for getting the desired texture.
-
- In a large bowl, combine the toasted kataifi with the pistachio butter and tahini. Stir until everything is evenly distributed.
-
- Once the melted chocolate has set in the tin, spoon the pistachio kataifi mixture into the molds. Press it down evenly, ensuring it fills the corners and between the strawberries, but do not overfill—leave enough space for the top layer of chocolate.
-
- Melt the remaining milk chocolate gently. Pour this chocolate layer over the top of the mixture, smoothing it out with a spatula. Tap the tin gently on the counter to level the top.
-
- If the chocolate has cooled too much and is difficult to work with, gently reheat it. Avoid overheating to maintain the tempering.
-
- Decorate: Drizzle melted white chocolate over the top and sprinkle with crushed pistachios for decoration.
-
- Place the bar in the refrigerator and allow it to set completely.
-
- Once set, carefully take the bar out of the tin. Slide it onto a flat surface.
-
- Use a sharp knife to cut the bar into pieces or break it in half. Enjoy your homemade Dubai Chocolate and Strawberry Giant Bar!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1264.53kcal
- % Daily Value *
- Total Fat 99.09g153%
- Saturated Fat 52.72g264%
- Cholesterol 145.76mg49%
- Sodium 218.4mg10%
- Potassium 447.25mg13%
- Total Carbohydrate 83.57g28%
- Dietary Fiber 4.84g20%
- Sugars 51.94g
- Protein 13.06g27%
- Vitamin A 449.78 IU
- Calcium 239.65 mg
- Iron 4.31 mg
- Vitamin E 2.12 IU
- Vitamin K 17.74 mcg
- Thiamin 0.4 mg
- Riboflavin 0.49 mg
- Niacin 2.9 mg
- Vitamin B6 0.05 mg
- Folate 26.56 mcg
- Vitamin B12 0.84 mcg
- Phosphorus 306.6 mg
- Magnesium 79.26 mg
- Zinc 2.96 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
