Dark Chocolate Halva Dubai Bar with Crispy Kataifi Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality dark chocolate with at least 70% cocoa. The chocolate should be chopped into small, uniform pieces so it melts evenly.

When tempering, avoid getting any water in the chocolate, as it will cause it to seize. If you don’t have a thermometer, you can test the temper by spreading a small amount on a piece of parchment—it should set quickly and have a glossy sheen.

The filling can be made ahead and stored in an airtight container for up to three days. If it becomes too stiff, let it come to room temperature before using.

When pressing the filling into the molds, use a small offset spatula or your fingers to pack it down firmly. This ensures the bar holds together when you bite into it. For a cleaner cut, use a sharp knife and wipe it between cuts.

Variations

• Milk Chocolate Version: Swap the 70% dark chocolate for a good-quality milk chocolate. The bar will be sweeter and creamier, and the filling’s nutty flavor will come through more softly. Reduce the honey to 3 tablespoons to balance the sweetness.
• Nutty Crunch: Add 1/4 cup of chopped pistachios or almonds to the filling along with the kataifi. Toast the nuts with the kataifi for extra flavor. This adds another layer of crunch and a beautiful green color when you cut the bar.
• Spiced Halva: Mix 1/2 teaspoon of ground cinnamon and a pinch of cardamom into the filling. The warm spices complement the tahini and honey, giving the bar a more aromatic, Middle Eastern flavor. You can also add a pinch of cayenne for a subtle heat.
• Vegan Option: Use vegan dark chocolate, coconut oil instead of ghee, and maple syrup instead of honey. Check that the halva is vegan (some contain honey). The texture will be slightly different, but the bar will still be delicious and dairy-free.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature before serving to avoid condensation.

Freezer

Freeze the wrapped bars for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Reheat

No reheating needed. If the chocolate gets too warm, chill briefly to restore the snap.

Store the finished bars in an airtight container at room temperature for up to one week. Keep them away from heat and direct sunlight to maintain the chocolate’s temper.

If you live in a warm climate, you can store them in the refrigerator, but let them come to room temperature before serving to avoid condensation. The bars can also be wrapped individually in foil or parchment paper for gifting.

The entire bar can be made up to three days in advance. After the bars are set, wrap them tightly in plastic wrap or store in an airtight container.

The filling can be prepared a day ahead and kept refrigerated; bring it to room temperature before assembling. The tempered chocolate can also be made ahead and re-warmed gently, but it’s best to temper fresh for the most reliable results.

Serving ideas

Serve the bars at room temperature so the chocolate is glossy and the filling is crisp. Cut into rectangles or squares with a sharp knife, and arrange on a platter. These bars are excellent as a dessert after a Middle Eastern meal, or as a sweet snack with coffee or tea. The contrast of crunchy kataifi and rich chocolate makes each bite satisfying.

For a more indulgent presentation, serve the bars with a dollop of whipped cream or a scoop of vanilla ice cream. The saltiness of the flaky sea salt cuts through the sweetness, so don’t skip it. If you’re making these for a party, cut them into small pieces to serve as a confection. They also make beautiful gifts when wrapped in cellophane and tied with a ribbon.

Frequently asked questions

Recipe card

Dark Chocolate Halva Dubai Bar with Crispy Kataifi

Prep 20 minCook 10 minRest 20 minTotal 50 minServes 8

Ingredients

• 12 oz 70% dark chocolate, finely chopped
• 2 cups kataifi (shredded phyllo), roughly chopped
• 2 tbsp ghee
• 3/4 cup roasted sesame tahini
• 1/2 cup vanilla halva, crumbled
• 1/4 cup honey
• 1/2 tsp flaky sea salt
• 1 tbsp sesame seeds

Instructions

1. Heat the ghee in a large skillet over medium heat. Add the chopped kataifi and cook, stirring constantly, until golden and crisp, about 5 to 7 minutes. Remove from heat and let cool slightly.
2. In a medium bowl, combine the toasted kataifi, tahini, crumbled halva, and honey. Fold until the mixture holds together when pressed. Set aside.
3. Melt two-thirds of the chopped chocolate in a heatproof bowl set over simmering water, stirring until it reaches 115°F (46°C). Remove from heat, add the remaining chocolate, and stir until melted and the temperature drops to 89°F (32°C).
4. Spoon a thin layer of tempered chocolate into each bar mold, using a pastry brush to coat the bottom and sides evenly. Tap the mold gently to release air bubbles. Place in the refrigerator for 5 minutes to set.
5. Press the halva-kataifi filling firmly into the chocolate-lined molds, leaving a small gap at the top. Spoon the remaining tempered chocolate over the filling, spreading it to the edges to seal completely. Tap again to settle.
6. Transfer the molds to the refrigerator and chill until the chocolate is completely set, about 20 minutes. The bars should release cleanly from the molds.
7. Unmold the bars onto a cutting board. Sprinkle with flaky sea salt and sesame seeds. Let stand for a few minutes before cutting or serving.

Contains: gluten, milk, sesame, tree nuts

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

38 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.