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UAEThe tempering step — melting two-thirds of the chocolate, then stirring in the last third cold — is the difference between bars that snap cleanly and bars that look dusty and break unevenly. It takes 5 minutes and doesn't require a thermometer if you're patient: the chocolate should feel slightly cool to the touch when you dab a little on your lower lip before pouring into moulds.
If you don't have bar moulds, use a silicone ice cube tray for smaller squares, or line a small tray with baking paper, pour the chocolate base flat, spread the filling, top with more chocolate and refrigerate. Cut into bars once set. The surface won't be as glossy but the flavour is identical.
Pistachio Chocolate Bars
By Sergei Martynov
Homemade version of the viral Dubai chocolate bar. Toasted kataifi mixed with pistachio cream, enrobed in tempered chocolate. The filling is sweet, nutty and crispy against the snap of the chocolate shell. You need chocolate moulds or a silicone bar tray.
Key Ingredients
What you'll need
Ingredients
- 300 gSee recipes with dark or milk chocolate
dark or milk chocolate
i - 150 gSee recipes with kataifi pastry
kataifi pastry
i - 2 tbspSee recipes with butter
butter
i - 200 gSee recipes with pistachio cream
pistachio cream
i - 1 tbspSee recipes with tahini
tahini
i - 0.5 tspSee recipes with flaky sea salt
flaky sea salt
i
How to make it
Instructions
- 1
Toast the kataifi. Chop into 2–3cm pieces with scissors. Melt butter in a wide pan over medium heat and add the kataifi, stirring constantly for 5–8 minutes until evenly golden and crispy. It burns fast once it starts colouring. Transfer to a bowl and cool completely.
- 2
Make the filling. Mix the cooled toasted kataifi with the pistachio cream and tahini until everything is coated. The tahini adds a slight earthiness that makes the filling more complex. Taste and add a pinch of salt if needed. Set aside.
- 3
Melt the chocolate. Chop finely and melt two-thirds in a heatproof bowl over simmering water, stirring until it reaches 45°C. Remove from heat and stir in the remaining third of chopped chocolate until fully melted. This is basic tempering — it gives the bars a glossy finish and a clean snap.
- 4
Coat the moulds. Spoon a layer of melted chocolate into each bar mould, tilting to coat the bottom and sides. Tap out any excess. Refrigerate 10 minutes until set.
- 5
Fill. Spoon the kataifi-pistachio filling into each mould, pressing gently to about three-quarters full. Leave space for the final chocolate layer.
- 6
Seal. Pour the remaining melted chocolate over the filling to cover completely. Smooth the tops. Sprinkle with flaky sea salt. Refrigerate for 30 minutes until fully set.
- 7
Unmould by pressing gently from behind. Store at room temperature for up to a week, or in a cool place. Don't refrigerate after unmoulding — the chocolate surface gets condensation and loses its shine.
Frequently Asked Questions
What is the Dubai chocolate bar and why did it go viral?
The Dubai chocolate bar was created by Fix Dessert Chocolatier in Dubai. It's a milk or dark chocolate shell filled with toasted kataifi pastry mixed with pistachio cream — a combination of flavours and textures that hadn't been widely packaged as a chocolate bar before. Videos of people breaking the bar open went viral on TikTok in 2024, showing the crunchy green filling inside the chocolate shell. The bars were priced at around 20 USD each and sold out repeatedly, which fuelled more interest.
Do you need to temper chocolate for homemade chocolate bars?
Technically no, but practically yes. Untempered chocolate sets soft, develops a white bloom and doesn't snap cleanly. The basic seeding method in this recipe — melting two-thirds of the chocolate to 45°C, then stirring in the remaining third — stabilises the cocoa butter crystals and gives you bars with a glossy surface and proper snap. It's a 5-minute extra step. If you skip it, the bars still taste the same but look and feel more like refrigerator fudge than a proper chocolate bar.
What chocolate works best for these bars?
Dark chocolate (60–70% cocoa) gives a bitter counterpoint to the sweet pistachio cream — this is closer to the original. Milk chocolate is sweeter and more approachable for people who find dark chocolate too intense. White chocolate is unusual here but works; the bars look more dramatic with the contrast of the pale shell and green filling. Couverture chocolate — the kind sold in blocks or discs rather than supermarket bars — melts and tempers more reliably because it has a higher cocoa butter content.
Can you make pistachio chocolate bars without a mould?
Yes. Line a small baking tray or loaf tin with baking paper. Pour in a layer of melted chocolate, spread flat and refrigerate until set. Spread the kataifi-pistachio filling over the chocolate base in an even layer. Pour the remaining chocolate over the top and smooth it out. Refrigerate until fully set, then lift out using the paper and cut into bars or squares with a sharp knife. The bars won't have defined edges but the texture and flavour are the same.
How long do homemade chocolate bars keep?
Up to 2 weeks at cool room temperature, stored in an airtight container away from direct sunlight. Don't refrigerate — the temperature change causes condensation on the surface which makes the chocolate bloom and go dull. If your kitchen is warm, a cool cupboard works better than the fridge. The kataifi filling stays crispy for several days inside the sealed chocolate shell, then gradually softens.
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