Description
This Crunchy Kataifi Dubai Chocolate Bar Filling is a decadent blend of shredded kataifi pastry, hazelnuts, feuilletine for extra crunch, and rich Nutella combined with melted milk chocolate and a touch of cream. Perfect for creating layered chocolate bars or bark with a delightful Middle Eastern fusion twist, this filling delivers a satisfying texture contrast and a luscious chocolate-hazelnut flavor.
Ingredients
Scale
Kataifi Mixture
- 1 cup kataifi pastry (shredded phyllo dough)
- 2 tablespoons unsalted butter (melted)
Crunchy Filling
- 1/2 cup roasted hazelnuts (chopped)
- 1/4 cup crushed feuilletine or cornflakes
- Pinch of sea salt
Chocolate Mixture
- 1/4 cup Nutella or chocolate hazelnut spread
- 100g milk chocolate (melted)
- 1 tablespoon heavy cream
Instructions
- Prepare and Bake Kataifi: Preheat your oven to 350°F (175°C). Gently separate and fluff the kataifi pastry with your fingers to loosen the strands. Toss the kataifi in melted unsalted butter until all strands are evenly coated. Spread the coated kataifi in a thin layer on a baking sheet and bake for 10 to 12 minutes, or until golden brown and crisp. Then remove from oven and let it cool completely to ensure a crunchy texture.
- Combine the Filling Ingredients: In a mixing bowl, combine the cooled baked kataifi, chopped roasted hazelnuts, crushed feuilletine or cornflakes, and a pinch of sea salt. Stir these dry ingredients together to distribute evenly.
- Add Chocolate and Cream: Pour in the Nutella and melted milk chocolate into the bowl with the crunchy mixture. Mix thoroughly until the ingredients are fully incorporated and the mixture is sticky yet retains its crunch. Then add the heavy cream and combine well to achieve a slightly sticky but crunchy texture perfect for molding.
- Use and Chill: Immediately use this filling to fill chocolate molds, layer into chocolate bars, or press into a mold for creating chocolate bark. Once molded, place the filled molds in the refrigerator to chill and set completely before unmolding or serving.
Notes
- For additional crunch and texture, increase the amount of feuilletine or substitute with puffed rice.
- Store any leftover filling in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- This filling is best used chilled or at room temperature when assembling chocolate bars to ensure optimal texture.
