Viral Dubai Chocolate Bar with Strawberry Filling
A berrylicious take on this viral dessert!
Equipment
- 1 chocolate bar mould (for two bars)
- 1 pastry brush
Ingredients
- 2 tbsp vegan butter
- 2 cups dry kataifi
- 1 3/4 cup vegan white chocolate
- 1/2 cup freeze dried strawberries, ground
- 1/2 cup strawberry oatmilk skyr or yogurt
Instructions
- Make the filling first by adding your vegan butter to a large, deep sauté pan over medium-high heat. When the butter has melted, add your kataifi. Sauté the kataifi until it is golden brown, stirring frequently to ensure an even cook on all the individual strands of dough. This will take anywhere from 7 to 10 minutes. Empty the toasted kataifi into a large bowl and set aside.
- Melt the chocolate by using either your microwave or a double boiler. Personally, I prefer the latter, as I always end up scorching my chocolate when I use the microwave. For the double boiler method, simply add about an inch worth of water to a very small pot and bring it to a gentle boil. Place a large bowl over the top of your pot and dump your chocolate pieces into your bowl. Once it begins melting, use a whisk or spatula to keep your chocolate from scorching until it is completely smooth.
- Add about 2 tablespoons of your melted chocolate to a small bowl. Add 1 teaspoon of ground freeze dried strawberry and stir until smooth. Using a spoon, splatter a little bit of the pink chocolate onto the bottom of your chocolate bar moulds. Then, add about 1/2 cup of your melted chocolate to each mould. (See Note.) Once you've adequately created your first layer of chocolate, place it in the freezer for about 15 minutes.
- While your chocolate is setting, finish making your filling. First, whisk together your strawberry skyr or yogurt with the remaining strawberry powder. If you want your filling to be extra pink, add a couple drops of food coloring to this mixture as well. What you're going for is the consistency of a thin, pink paste--thicker than yogurt, but not quite as thick as tomato paste. Pour this mixture over your toasted kataifi. Using either a spoon or your hands (the latter is far easier), mix the paste into your kataifi until well combined.
- Once your chocolate has set (like, it isn't soft at all), take it out of the freezer. Pack kataifi mixture into each of your moulds so they go nearly to the top. Make sure you really pack in the sides and corners. Then, pour the remaining melted chocolate over the tops of each mould, using the back of your spoon or offset spatula to smooth it out. Again, make sure you pay attention to the corners. Place the moulds back in the freezer for 1 hour. When the chocolate has fully set, gently remove from the moulds and enjoy!
Notes
Keep in mind, you want to make your chocolate layer thick enough so it doesn't shatter when it comes out of the mould, but thin enough that it doesn't overpower the filling. You should add enough chocolate that you can no longer see the mould through the chocolate. You also want to make sure your chocolate layer is even, which is why I recommend using a pastry brush to layer it onto your moulds. Using a brush will also help with ensuring you get chocolate on the sides of the moulds.
Tried this recipe?Let us know how it was!