How to make a Dubai Chocolate Bar at home - the right way. This recipe will guide you on finding the right ingredients and the best technique for putting them together to make an indulgent Dubai chocolate bar that is so much better than store-bought.
Quick Look: Dubai Chocolate Bar
A thick dark chocolate bar filled with a sweet, crispy pistachio filling.
☆ Why make THIS version? Reliable recipe tested by home bakers to make Dubai chocolate that is way better than store-bought, with guidance on buying ingredients and a lazy temper method for professional results.
SUMMARIZE AND SAVE THIS POST ON
As the self-proclaimed Queen of pistachio desserts (hello Pistachio Dacquoise), when I saw the viral Dubai chocolate bar, I knew I had to try it!
I was surprised to see that there aren't many trustworthy tutorials on how to make Dubai chocolate properly, and a lot of posts had misinformation or even incorrect ingredients listed, which is probably leaving a lot of people disappointed!
So, to set the record straight and cut through the confusion, here is my in-depth Dubai Chocolate recipe with reliable step-by-step instructions and every bit of information you need to make the ultimate pistachio chocolate bar the right way!
Reader Review:
I made this Dubai Chocolate bar yesterday and I can honestly say, after trying many recipies, yours is the easiest and most practical one. It did not take too much time and the end result was amazing. It's creamy, crunchy, and just perfect!!!
⭐⭐⭐⭐⭐ - Layla (Youtube)
Jump to:
Key Ingredients
This viral knafeh chocolate bar recipe uses traditional Middle Eastern flavors to create the tastiest, decadent treat. Some of these ingredients might be a little tricky to source, but I managed to find them all online.
Be warned, some of the ingredients are a little pricey, which is why it's so expensive to buy Dubai Chocolate bars. But making homemade Dubai chocolate will still be a lot more cost-effective than buying it, and you get quite a lot out of the ingredients.
- Kataifi - Also known as 'kadayif', kataifi is shredded phyllo dough. You can buy this online. Ideally, look for the 'dried and chopped' kind, but if yours isn't chopped, you can just cut the kataifi into small strands before using.
- Pistachio Cream - Important note: this is NOT the same as pistachio paste or pistachio butter. Pistachio cream is a sweet spread made with a mix of pistachios and other ingredients, whereas pistachio paste/butter is 100% blended pistachios, with quite a savory taste. Dubai bars should have a scrumptious sweet flavor, so make sure you're using the right ingredient for your pistachio filling.
- Tahini - Optional, but the sesame flavor adds depth to the filling and balances out the sweetness.
- Dark Chocolate - Use REAL chocolate, not chocolate chips or chocolate candy bars (these have additives to stop them from melting properly). I like to use dark chocolate to create a distinct contrast with the sweet filling, but you can also use milk chocolate if you have more of a sweet tooth. I recommend going for a high-quality chocolate to complement the luxurious filling.
See the recipe card for quantities.
How To Make Dubai Chocolate
The process for making the filling is actually very quick and easy. If you want to enjoy the flavor without tempering chocolate or waiting for it to set, you can use the filling to make Dubai Chocolate Strawberries, or even spoon some on top of some homemade pistachio ice cream.
Toast the Kataifi
Melt the butter in a large frying pan over medium heat. Add the kataifi and cook, stirring occasionally, until it becomes a lovely toasted golden brown color all over.
Don't rush this step - it will take around 10 minutes to get it fully toasted enough to have that irresistible crispy texture.
Make Pistachio Filling
In a large bowl, stir together the pistachio cream, tahini and salt.
Add the Crispy Kataifi
Add the toasted kataifi to the pistachio cream mixture and stir until everything is evenly distributed.
Set aside while you prepare the chocolate.
Melt Chocolate
For the best results, I strongly recommend tempering your chocolate for shine and snap. It's a lot easier than you think - I have a post that shows how to easily temper chocolate without a thermometer.
Alternatively, melt the chocolate gently over a double boiler or in the microwave in 30-second bursts, stirring in between.
Pour Into Molds
Pour the majority of the melted chocolate into your molds, tilting them in all directions to coat the sides evenly.
Turn the molds upside down over the bowl and gently shake out any excess chocolate, then scrape off the sides.
Place the molds in the fridge to set - the chocolate should firm up in just a minute or two if it's tempered, but it may take longer if it's not.
Add the Pistachio Filling
Once the chocolate has set, spoon the pistachio kataifi mixture into the molds, pushing it right out the the corners.
Don't overfill the molds - you want to have an even, flat surface for the base of the chocolate bar.
Seal
Using the remainder of the chocolate, pour a layer over the top of the bars to secure the creamy pistachio filling. Glide a bench scraper or spatula across the top of the molds to take away any excess chocolate and create clean edges.
If your chocolate has cooled down too much to work with before sealing, reheat it very gently - don't let it get too hot, or it will undo the tempering.
Refrigerate
Place your fabulous chocolate bars in the fridge and let the magic happen!
Leave them to set completely before turning them out of the molds to reveal your very own Dubai Chocolate bar.
Decorating Ideas
If you'd like to take your chocolate bars to the next level, add some splashes of color or pops of sparkle to the outside of your chocolate.
Here are a couple easy ways to make your bars more boujee:
- Colored Chocolate- Melt some white chocolate and pop in a few drops of oil-based food coloring. Use a small pastry brush, splash, and/or paint the colorful mixture onto your molds before topping it with chocolate. Note: liquid food colors won't work well with chocolate.
- Lustre Dust - For a simpler, hassle-free method, I just like to use a wee bit of gold lustre dust mixed with water and paint it on in the same way as above. It looks so super pretty!
- Edible Glitter - Sprinkle a touch of edible glitter onto your mold before adding the chocolate for a subtle sparkle.
Storage
Chocolate bars are best kept in a cool, dry place - don't store them in the fridge as the moisture may affect the texture.
You can store them in an airtight container or wrapped up in foil (they make a perfect gift!), and keep for up to 3 months.
Dubai Chocolate FAQs
If you have a question about this recipe that isn't answered here, please write it in the comment section and I will get back to you as soon as I can.
The filling of the viral Dubai chocolate bar is a sweet, crunchy pistachio filling made with toasted kataifi (shredded phyllo pastry) and pistachio cream.
No you cannot use pistachio paste or pistachio butter to make the filling for Dubai chocolate! Many recipes list pistachio paste as an ingredient but they don't realise that they are two completely different products.
Pistachio cream is a sweet spread made with pistachios and other ingredients, whereas pistachio paste is made with 100% pistachios and has a savory flavor. If you use pistachio paste for your Dubai chocolate filling, it will not be sweet.
You don't technically have to temper your chocolate to make Dubai chocolate bars, but if you do temper it you will have a much better result with shiny chocolate that has a 'snap'.
Tempering chocolate is easier than you think! Check out my guide on how to do it easily without a thermometer.
Watch How To Make It (Video)
Watch me make this Dubai chocolate bar from start to finish in this video:
Subscribe to
More Pistachio Desserts
Pistachio is my favorite flavor to use in desserts! Check out some of my other most popular pistachio recipes:
Show Me Your Bakes!
If you tried this recipe, I'd love to know how it turned out in the comments!
Want to share a photo? You can send me a pic or tag @bonni_bakery on Instagram - I love seeing all your creations.
Dubai Chocolate Bar Recipe
Ingredients
- 150 g (4 cups) Kataifi dried and chopped
- 290 g (1 cup) Pistachio Cream
- 1 tablespoon Tahini
- 52 g (4 tablespoon) Unsalted Butter
- ½ teaspoon Salt
- 450 g (16 oz) Chocolate dark or milk
Equipment
- Frying pan
- Chocolate Bar Molds Deep molds, preferably silicone
- Thermometer optional
Instructions
- Melt the butter in a large frying pan over medium heat, then add the katafi and cook until it is a lovely golden toasted color. On medium heat with occasional stirring, this should take about 10 minutes.52 g (4 tablespoon) Unsalted Butter, 150 g (4 cups) Kataifi
- In a large bowl, stir together the pistachio cream, tahini and salt until combined.290 g (1 cup) Pistachio Cream, 1 tbsp Tahini, ½ tsp Salt
- Add the toasted katafi to the pistachio cream mixture and stir together until evenly distributed. Set aside while you prepare the chocolate.
- Melt your chocolate over a double boiler, or in the microwave in 30-second bursts. For the absolute best results, temper your chocolate. It's a lot easier than you think! I have a post all about it, and you don't even need a thermometer.450 g (16 oz) Chocolate
- Pour most of the melted chocolate into your molds and tilt it in every direction so the chocolate covers all sides of the mold. Then, tip the mold upside down over the chocolate bowl and shake it gently to remove all the excess chocolate. Put it in the fridge to set. If the chocolate is tempered, this should only take a minute or two, but it will take longer if it is not.
- Once the chocolate has set, fill the molds with the crunchy pistachio filling and push it into all the corners. Be careful not to overfill, or you won't be able to have a nice flat bottom on the chocolate bar.
- Pour the remaining chocolate over the top of the bars to seal it in, then use a bench scraper or spatula to run over the top of the mold and remove excess chocolate so you have nice clean edges. If the chocolate has cooled down too much, you can reheat it very gently, but be careful not to let it get too hot, or you might undo the tempering.
- Put the chocolate bars in the fridge to set completely before turning them out of the molds.
Larry says
Hi Jules,
Sorry about the type-o error It should have read.
Two molds, each size are 9x6 x 6.7 x 1inch.
Thanks
Larry says
Hi Jules,
The molds on Amazon that I am getting are 9.6x6.7x11. Does the recipe that you are showing make two of this size molds.
Paean Viernes Sanchez says
Hi Jules,
What is the proper storage for dubai chocolate? How long can it be stored? Thanks.
Allain says
Sorry for the questions but I am trying to get everything you use in your recipe. The link for the molds you put are not as big as the ones you use in your recipe. I bought them and they are small. When you say 15.5 that is both molds together correct? The molds I purchased from the link you shared are only 3 inches wide by 6 and 1/4.
Would you have a link to the actual molds you bought?
Jules Grasekamp says
Hi Allain,
Sorry about that! Sometimes the links get changed to something different - I have updated it now so it is showing the exact mold that I used with the correct dimensions.
Hope this helps!
Jules
Allain says
Thank you so much for answering both questions. I did buy some dry kataifi... But do you have a favorite you use or recommend?
Jules Grasekamp says
Any dried kataifi should do the trick! I have tried a few and don't necessarily have a favourite.
I hope your dubai chocolate bar turns out perfectly! 🙂
Jules
Matt says
What are the dimensions of the mold you are using? Just trying to adjust the quantities to the mold I have.
Thanks!
Jules Grasekamp says
Hi Matt,
My molds are 15.5 x 25 x 2.5 cm.
I hope this helps!
Jules
Courtney says
Do you have a recommendation on chocolates to use? I have 0 knowledge here so I am clueless on what a good quality chocolate is
Matt says
Any chocolate (dark or milk) provided its labelled as molding chocolate. If you have access to a bulk supply store they usually have it, if not a dedicated baking store will be able to help you.
Jules Grasekamp says
Hi Courtney,
Any chocolate you use that is real chocolate (not chocolate chips or a chocolate candy bar) will be good. A good way to tell is by looking at the ingredients on the packaging - specifically looking for the cocoa percentage and ideally a short list of ingredients, not full of extra things.
I like to use dark chocolate as it offsets the sweetness of the filling, but lots of people like to use milk chocolate for a sweeter taste. The brand I use specifically is Callebaut as I know the quality is great - but any kind of real chocolate bar will work.
The reason chocolate chips and candy bars don't work is because they have extra ingredients in them that will stop them from melting properly, or that will prevent them from being tempered.
I hope this helps!
Jules
Allain says
Could you please recommend chocolate besides Callebaut. One that is not so expensive, with a link possibly?
Jules Grasekamp says
Hi Allain,
You definitely don't need to use Callebaut! Any chocolate that is REAL chocolate - aka not chocolate chips or a chocolate candy bar - will work well. There are plenty of affordable options in the grocery store, they don't need to be fancy. The thing to look for is the ingredients list - a good chocolate will list the cocoa percentage on the packaging. My post about tempering chocolate has a section all about how to choose the right chocolate - I hope this helps!
Jules
Rick says
Lustre dust and water do not mix at all. Perhaps vodka and lustre dust. I also found the quantity of chocolate lacking. Otherwise, awesome.
Jules Grasekamp says
Hi Rick,
You're absolutely right that some lustre dusts don't mix well with water - it depends entirely on the brand you are using so i definitely recommend following the instructions of your lustre dust. The one I used and have recommended does mix well with water (as you can see in the video), but you can definitely use vodka instead if you prefer!
Thanks,
Jules
Jules Grasekamp says
Sorry, just realised I didn't address your comment about the chocolate quantity.
This will also depend greatly on your molds and how thick you make the chocolate, but I will look into increasing the amount of chocolate so others don't run into this issue!
Thank you 🙂
Jules
Michele says
what is the gold stuff you are using?
Jules Grasekamp says
Hi Michele,
I am using a gold lustre dust, I have linked the specific one I used in the post in the 'how to decorate chocolate bars' section, however you can use any edible lustre dust or edible paint for the same effect 🙂
Jules
Melissa says
You don’t mention in your instructions how you got the decorations on top. This recipe is for the plain bar but doesn’t look like the bar pictured. How did your u get the decorative top?
Jules Grasekamp says
Hi Melissa,
If you go to the section called 'How to Decorate the Chocolate Bars' it gives a full rundown of how I did it with other options too.
Hope this helps!
Jules
John says
I seriously hope you don't run a bakery. Kataifi isn't shredded Phyllo dough! Are you kidding me? Since you think you're a baker, you should realize the methods of making phyllo dough and Katifi are as different as heaven an earth but I bet you absolutely had no clue, did you now?
Jules Grasekamp says
Hi John,
Despite your unnecessarily rude comment, I'd love to hear your thoughts on how this ingredient should be described? Though I am a very experienced baker, I don't have absolute knowledge in food from every are of the world and am always willing to learn. As far as I am aware, and according to all the research I have done, my description is accurate - but please feel free to correct me.
Jules
Julia Duffy says
Not knowing one way or another (I have never had a Dubai Chocolate Bar), I used your recipe. Unfortunately, I poured the chocolate too thick so I didn’t leave enough room for the filling. The recipe is delicious and I’m anxious to try again using less chocolate and more filling in the mold. I did use a good chocolate so the bar was tasty, but will be better next time.
Lore says
John, you are a fucker!
Jool says
I second that - what an absolutely shitty comment to make!! I guess bakers are meant to know everything about all types of world food Get a life Johna**
kay says
i'm confused. on your 'how to temper chocolate' page, you write that it's better to let tempered chocolate set at room temperature vs in the refrigerator. why, for this recipe, is the chocolate placed in the fridge to set?
Jules Grasekamp says
Hi Kay,
It is definitely better to let the chocolate sit at room temperature. For this recipe, unfortunately many people who are making it don't temper the chocolate as they feel it is too much of a faff. Even though I encourage the tempering as it gives a much better result, I have added in the refrigeration to cater to those who don't temper the chocolate.
Hope this helps!
Jules
Allain says
Is it ok to use frozen kataifi?
Jules Grasekamp says
Hi Allain,
Great question! Frozen kataifi is typically not dried so unfortunately this wouldn't work for this recipe. You need the dried kind so that it will be nice and crispy in the filling.
Jules
Sarah S says
Can I not use tahini
Jules Grasekamp says
Hi Sarah,
You can definitely leave the tahini out if you prefer. Personally I don't really like tahini, but it does balance out the sweetness a little. It's not essential to the recipe though so you can absolutely leave it out.
Jules
Wanda says
OMG!!! Soooo good.
Jules Grasekamp says
Right? It's totally irresistible! So glad you love it too 🙂
Jules
Chris Radwanski says
I have never had these before and oh dear they are divine! The Kataifi provides an endless crunch that gives the most incredible mouth feel, while the pistachio cream keeps me coming back for more! I never knew it existed before trying this and I am so happy to have found it.
Grandma says
Pure decadence! Amazing new twist to a chocolate bar!