MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dubai Chocolate
Categories: Nuts, Sauces, Pastry, Chocolate
Yield: 4 servings

2 1/4 c (340 g) roasted, salted,
- shelled pistachios
1/2 c (100 g) granulated sugar
1/2 c (120 mL) olive oil
2 ts Vanilla extract
2 ts Kosher salt
1 tb Tahini; stirred well if
- separated
4 tb (57 g) unsalted butter
4 c (200 g) lightly packed
- roughly chopped kataifi;
- thawed overnight in the
- refrigerator if frozen
- (see Tips)
18 oz (570 g) chopped milk or
- semisweet chocolate
+=OR=+
3 c (heaping) chocolate chips

Make the pistachio cream: In a food processor, combine the pistachios,
sugar, olive oil, vanilla and salt. Process until it becomes a creamy
nut butter, stopping and scraping down the sides of the food processor
with a spatula as you go to ensure a uniform mixture. The pistachio
mixture will progress from chopped nuts to a thick nut paste, then
finally transform into a silky, slightly thin nut butter consistency;
this takes about 6 minutes.

Add the tahini and process until fully incorporated, about 30 seconds
more. Keep the mixture at room temperature while you make the rest of
the filling.

Toast the kataifi: In a large high-sided skillet or large pot over
medium heat, melt the butter. When it starts to bubble, add the
chopped kataifi and cook, stirring frequently and breaking up any
unbrowned clumps, until it is evenly crisp and golden brown, about 15
minutes. Transfer to a large plate and let cool completely, about 10
minutes. Once cooled, combine the toasted kataifi with the pistachio
cream in a large bowl, mixing with a spatula until fully combined.
Keep it at room temperature while you work with the chocolate.

Melt the chocolate: Set a medium heatproof bowl over a pot of
simmering water. Add half the chocolate to the bowl and heat, stirring
occasionally, until melted.

Once the chocolate in the bowl is fully melted, transfer the bowl to a
work surface. (Keep the pot of hot water covered in case it’s needed
later.) Working with a small handful at a time, begin adding the
unmelted chocolate, stirring constantly until each addition is fully
melted before adding more. (This process of melting chocolate and then
stirring in unmelted chocolate is tempering, and is essential for
creating chocolate bars with shine and snap.)

Assemble the chocolate bars: Place four 6-by-3-by-1-inch silicone
chocolate bar molds on a sheet pan so it’s easy to transfer them in
and out of the fridge. Working with one chocolate bar mold at a time,
place ¼ cup melted chocolate in a mold; using a pastry brush or the
back of a small spoon, paint the inside of each mold with the
chocolate, completely covering the bottom and sides. Transfer the
molds to the fridge until the chocolate is hard, at least 30 minutes.

Once the chocolate is fully set, remove the molds from the fridge.
Divide the filling evenly among the molds (about 1/4 cup loosely
packed filling per mold). Smooth the filling out with a spatula to
fill the molds almost to the tops in an even layer, and transfer to
the fridge until the kataifi mixture has firmed up slightly, about 10
minutes.

Give the remaining melted chocolate a stir (if it’s become too thick
to stir, set the bowl over the pot of water over low heat, stirring
until easily spreadable, or microwave in 5-second intervals, stirring
in between intervals). Pour the remaining chocolate on top of the
bars, dividing evenly. Using an offset spatula or the flat side of a
knife, spread the chocolate out to cover the entire surface of the
filling in a smooth, even layer. Scrape any excess chocolate off the
tops of the molds with the spatula or knife. This will ensure clean
edges on the bars when you unmold them.

Return the chocolate bars to the fridge and chill until hard, 30 to 45
minutes. To unmold, gently pull the silicone away from each bar and
pop them out one by one. Enjoy right away, or wrap the bars
individually to keep in the fridge for up to 3 weeks.

TIPS: Kataifi, a shredded variety of phyllo, is also known and labeled
as kadayif or knafeh dough, and is commonly available in the
refrigerated or freezer section of Middle Eastern grocery stores. If
frozen, thaw it overnight in the refrigerator before use.

To make four chocolate bars at once, you’ll need four 6-by-3-by-1-inch
silicone chocolate molds (note that some varieties of molds yield two
bars each). Alternatively, it’s possible to make the chocolates in two
batches, rewarming the melted chocolate as needed per the instructions
in Step 7.

By: Caroline Schiff

Yield: Makes 4 large chocolate bars

RECIPE FROM: https://cooking.nytimes.com

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