Dubai Style Broken Chocolate 🍫✨
A luxurious no-bake treat with tahini, pistachio cream & crispy Kadayif strands.
If you’ve ever wandered through the dessert stalls of Dubai or tasted the rich fusion of Middle Eastern flavors, you’ll know that this broken chocolate is not your average sweet. Think melt-in-your-mouth dark chocolate layered with crunchy Kadayif pastry, nutty tahini, and velvety pistachio cream—a flavor combo that’s bold, beautiful, and unbelievably satisfying!
This easy, elegant dessert makes the perfect homemade gift or impressive treat to share at gatherings. Bonus? No baking needed!
Ingredients:
- 200 g dark chocolate, roughly chopped
- 100 g roasted Kadayif pastry strands
- 1 tablespoon tahini
- 100 g pistachio cream
- Pinch of salt
Instructions:
1. Melt the Chocolate Gently
Break or chop the dark chocolate into small pieces and melt it using a double boiler (a heatproof bowl over a pot of simmering water). Stir gently and avoid overheating or letting any water touch the chocolate—this can cause it to seize.
2. Coat the Mold
Pour a portion of the melted chocolate into your silicone mold, just enough to cover the bottom and sides. Tilt the mold gently to ensure an even coat. Place it in the fridge to set for a few minutes.
3. Make the Filling
In a bowl, combine the roasted Kadayif strands, tahini, pistachio cream, and a pinch of salt. Mix until evenly combined and delightfully sticky.
4. Layer the Goodness
Spoon the Kadayif mixture into the chocolate-coated mold, pressing it gently to form an even layer. Then pour the remaining melted chocolate over the top to seal everything in.
5. Chill and Set
Refrigerate the mold until fully set—this usually takes 1–2 hours. Once firm, carefully pop the chocolate out of the mold. You can break it into shards or cut into elegant pieces.
Serving Ideas:
- Dust with edible gold powder or chopped pistachios for a luxe touch
- Wrap in parchment and box as a gourmet edible gift
- Serve alongside Arabic coffee or mint tea
Prep Time: 20 minutes (plus chilling)
Servings: 6–8 portions
Storage: Keep in an airtight container in the fridge for up to a week.
Pro Tip:
Want to make it more indulgent? Add a drizzle of rose syrup or a sprinkle of crushed rose petals before the final layer of chocolate for a floral twist!
