Subj : 2025 Top 40 Recipes - 33
To   : All
From : Dave Drum
Date : Wed Sep 17 2025 05:00:37

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
  
  Uncle Dirty Dave's Archives
 
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