Learn how to make the viral Dubai Chocolate Bar recipe with crispy kataifi, pistachio filling, and rich chocolate.
Perfect for fans of Middle Eastern flavors!
Ingredients
For the chocolate:
400 g Milk chocolate or Dark
For the Knafhe filling:
4 tablespoons Butter unsalted
120 g Kataifi
¾ cup + 2 tablespoons Pistachio paste
¼ cup Tahini
For the topping (optional):
30 g White chocolate optional
1-2 drops Food coloring optional
1 teaspoon coconut oil or vegetable oil
Instructions
1. Make the decoration (optional): In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring and stir until the white chocolate is evenly colored and smooth. This step is optional.
2. Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set.
3. Prepare the filling: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6–8 minutes).
4. Transfer to a bowl, then mix in the pistachio paste and tahini until well combined. Set aside.
5. Temper the chocolate (optional): Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) – 122°F (50°C). *read recipe notes.
6. Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 80°F (26°C) – 82°F (28°C) *see the temperature chart.
7. Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) – 89°F (32°C).
8. Assemble the bars: Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1–2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5–10 minutes, or until the chocolate shell is firm.
Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it’s compact but not overfilled.
9. Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles.
10. Chill in the refrigerator for at least 30 minutes, or until fully set.
11. Once set, remove the bars from the mold and enjoy!
Notes:
Dubai chocolate bar decoration: The colorful chocolate splashes give the Dubai Chocolate Bar a signature look but are entirely optional. This step adds visual appeal, but the bars will still be delicious and impressive without it.
Tempering the chocolate: This step is opnioal, but empering ensures that the chocolate has a glossy finish, a crisp snap, and resists blooming (white streaks). While optional, it’s ideal for achieving professional-looking results. If skipped, the chocolate may still taste great but could lack the polished appearance and texture.
