Dubai Chocolate Recipe (Viral Pistachio Kataifi Bar)

Are you obsessed with those gorgeous chocolate bars from Dubai that have been taking over your social feeds? The ones with the perfect layers of smooth chocolate, creamy pistachio filling, and that irresistible crunch? You’re not alone! This viral sensation has chocolate lovers everywhere trying to recreate the magic at home—and I’m here to show you exactly how to make authentic Dubai chocolate bars that rival the original.

After testing multiple variations and techniques, I’ve perfected a foolproof recipe that captures everything that makes these treats so special. The contrast between the silky chocolate shell, rich pistachio cream, and delicate strands of crispy kataifi pastry creates a dessert experience that’s truly next-level.

What Makes This Dubai Chocolate So Special?

The magic of Dubai chocolate bars comes from their perfect balance of textures and flavors. Each bite delivers:

• A crisp, tempered chocolate exterior that snaps perfectly
• A luscious, nutty pistachio filling that melts in your mouth
• The distinctive crunch of toasted kataifi pastry threads

While the original viral sensation comes from Fix Dessert Chocolatier in Dubai, this homemade version captures all the elements that made it famous—with the satisfaction of creating it yourself.

Why You’ll Love This Recipe

• Crystal-clear instructions that walk you through each step
• Troubleshooting tips to ensure success, even for beginners
• Authentic flavors that capture the essence of the original
• Superior to store-bought imitations at a fraction of the cost
• Visually stunning results that will impress friends and family
• Customizable elements while maintaining the signature taste

Ingredients You’ll Need (The Key to Authentic Flavor)

Quality ingredients make all the difference when creating Dubai chocolate bars:

• 400g high-quality chocolate (preferably couverture)
• 150g kataifi pastry (shredded phyllo dough)
• 50g unsalted butter
• 200g pistachio paste or cream
• 30g tahini
• 15g powdered sugar (optional, adjust to taste)
• Pinch of salt

Chocolate

The chocolate shell is your first impression, so don’t compromise here. Couverture chocolate (with higher cocoa butter content) delivers that professional sheen and perfect snap. While dark chocolate (around 55-60% cacao) provides the best flavor balance with the sweet filling, milk chocolate works well for those preferring a sweeter profile. Proper tempering is crucial for that professional finish and room-temperature stability.

Kataifi Pastry

This Middle Eastern ingredient is what gives Dubai chocolate its signature crunch. Find it in the frozen section of Middle Eastern grocery stores, international markets, or online. When working with kataifi, thaw it completely before gently separating the strands. Proper toasting transforms these delicate pastry threads into golden, crispy perfection.

Pistachio Paste/Cream

The heart of your Dubai chocolate! Pure pistachio paste (100% pistachios) differs from pistachio butter (which may contain oils or sweeteners). While store-bought delivers the most consistent results (brands like Agrimontana or Pariani are excellent), you can make a simplified version by processing roasted, unsalted pistachios until completely smooth.

Tahini

Don’t skip this ingredient! Quality tahini balances the sweetness, adds complexity, and enhances the nutty flavor of the pistachios. Look for tahini made from hulled sesame seeds with minimal separation.

Necessary Equipment

• Chocolate bar molds (rectangular, approximately 8-10cm long)
• Double boiler or heatproof bowl with saucepan
• Chocolate thermometer (if tempering)
• Fine-mesh strainer
• Silicone spatula
• Baking sheet
• Pastry brush
• Food processor (if making homemade pistachio paste)
• Offset spatula

How to Make Dubai Chocolate: Step-by-Step Guide

1. Prepare the Kataifi

1. Preheat your oven to 350°F (175°C).
2. Gently separate the kataifi strands with your fingers, breaking up any clumps.
3. Melt the butter in a small saucepan over medium heat.
4. Place the kataifi on a baking sheet and drizzle with melted butter, tossing to coat evenly.
5. Spread in a thin, even layer and bake for 12-15 minutes, stirring halfway through, until golden brown and crispy.
6. Allow to cool completely before using.

2. Make the Pistachio Filling

1. In a medium bowl, combine the pistachio paste and tahini, stirring until smooth.
2. Add powdered sugar (if using) and salt, mixing thoroughly.
3. Fold in the cooled, toasted kataifi until evenly distributed.
4. The mixture should hold together when pressed but still have visible kataifi strands throughout.

3. Temper the Chocolate

For properly tempered chocolate:

1. Finely chop the chocolate and place ⅔ of it in a heatproof bowl.
2. Melt over a double boiler, stirring gently until it reaches 115°F (46°C) for dark chocolate or 110°F (43°C) for milk chocolate.
3. Remove from heat and add remaining chopped chocolate, stirring until cooled to 88°F (31°C) for dark or 86°F (30°C) for milk chocolate.
4. Test by dipping a knife tip in the chocolate – it should set within 5 minutes with a slight shine.

For a simpler method: Melt chocolate in 30-second microwave intervals at 50% power, stirring between each interval until smooth.

4. Create the Chocolate Shell

1. Using a pastry brush, coat the inside of each mold cavity with a thin layer of tempered chocolate.
2. Tap the mold gently to remove air bubbles and ensure even coverage.
3. Turn the mold upside down over parchment paper to drain excess chocolate.
4. Once the chocolate begins to set but is still slightly tacky (about 5 minutes), apply a second coat for strength.
5. Chill for 5 minutes to set.

5. Add the Filling

1. Remove molds from refrigerator.
2. Press the pistachio-kataifi mixture firmly into each chocolate shell, leaving about 3mm space at the top.
3. Ensure the filling reaches the corners but doesn’t overflow.

6. Seal the Bars

1. Reheat remaining tempered chocolate if needed.
2. Pour chocolate over the filling to seal each bar.
3. Use an offset spatula to scrape away excess chocolate, ensuring a flat bottom.
4. Tap the mold gently to remove air bubbles.

7. Chill & Demold

1. Refrigerate for 15-20 minutes until completely set.
2. Gently flex the mold to loosen the chocolate bars.
3. Turn upside down and tap lightly to release.
4. Allow bars to come to room temperature before serving for best flavor and texture.

Expert Tips for Foolproof Dubai Chocolate

• Kataifi perfection: Toast in small batches and watch closely—it can go from golden to burnt quickly.
• Filling consistency: If too dry, add a touch more tahini. If too wet, add more toasted kataifi.
• Chocolate troubleshooting: If your chocolate becomes thick or grainy during tempering, add a teaspoon of neutral oil to rescue it.
• Mold preparation: Ensure molds are completely dry and at room temperature before adding chocolate.
• Clean edges: Use a straight-edge scraper to remove excess chocolate from mold edges for professional-looking bars.

Troubleshooting Common Problems

My chocolate seized!
Seized chocolate usually results from contact with moisture or overheating. Unfortunately, it can’t be fully restored to its original state for tempering. Use it for baking projects instead and start fresh.

My kataifi isn’t crunchy.
Either it wasn’t toasted long enough or it absorbed moisture. Return it to the oven for a few more minutes, then allow to cool completely before using.

The filling is too runny/stiff.
Adjust the pistachio paste-to-tahini ratio slightly. For runny filling, add more toasted kataifi or refrigerate briefly. For stiff filling, incorporate a bit more tahini.

Chocolate shell is cracking.
Temperature shock is usually the culprit. Ensure gradual temperature changes and even chocolate coating thickness throughout the mold.

Variations & Substitutions (Use with Caution)

While the classic Dubai chocolate features dark chocolate and pistachios, you can experiment with:

• White chocolate exterior (reduce sweetener in filling)
• Hazelnut or almond paste instead of pistachio
• Adding a thin layer of date paste at the bottom

Note that any substitution will alter the authentic flavor profile of traditional Dubai chocolate. The pistachio-kataifi combination is what makes this treat distinctive!

Storage Instructions

Properly tempered Dubai chocolate bars can be stored in an airtight container at cool room temperature (65-70°F/18-21°C) for up to 2 weeks. If your chocolate wasn’t tempered, store in the refrigerator but allow to come to room temperature before serving for the best flavor experience.

Frequently Asked Questions (FAQ)

Is Dubai chocolate hard to make?
While it involves several steps, this recipe breaks down the process into manageable components. The tempering requires attention to detail, but even the simplified melting method produces delicious results.

Where can I buy kataifi pastry?
Look for kataifi in the frozen section of Middle Eastern grocers, international markets, or specialty food stores. It’s also available through online retailers that specialize in Mediterranean ingredients.

What kind of pistachio paste is best for Dubai chocolate?
Pure pistachio paste without added oils or sugar provides the most authentic flavor. Look for brands that list 100% pistachios as the only ingredient.

Do I really need to temper the chocolate?
While tempering creates that professional snap and room-temperature stability, you can use the simplified melting method if you’re new to chocolate work. Just note that non-tempered chocolate may bloom (develop whitish streaks) and will need refrigeration.

Can I make Dubai chocolate without a mold?
Yes! While molds create the classic bar shape, you can create a “slab” version by spreading tempered chocolate on parchment paper, adding the filling, and covering with more chocolate. Once set, cut into desired shapes.

How is this different from regular knafeh?
While both use kataifi pastry, traditional knafeh is a warm cheese-based dessert soaked in syrup. Dubai chocolate incorporates the texture of kataifi into a chocolate confection with pistachio filling, creating an entirely different treat.

Notes

For best results, use high-quality ingredients and follow temperature guidelines precisely. Allow bars to come to room temperature before serving for optimal flavor and texture.

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Creating these luxurious Dubai chocolate bars at home is truly a rewarding experience. While the process requires some attention to detail, the result is a spectacular treat that captures all the elements that made this dessert go viral. The combination of smooth chocolate, rich pistachio, and crispy kataifi creates a textural symphony that’s impossible to resist.

Have you tried making this Dubai chocolate recipe? I’d love to see your results! Leave a comment below with your experience or tag me on social media with your chocolate creations. Happy chocolate making!