Turkey · Sweet Dishes · Vegetarian

Dubai Chocolate Bar

Name: Dubai Chocolate Bar
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 400 g dark or milk chocolate; 150 g kataifi pastry; 200 g pistachio cream; 2 tbsp tahini; 40 g unsalted butter; 1 pinch salt; 30 g white chocolate

The viral chocolate bar that conquered TikTok and the world. A crispy kataifi pastry filling with pistachio cream and tahini, sealed inside a dark chocolate shell. Born at Fix Dessert Chocolatier in Dubai, now made at home.

60 min 380 kcal 6 serves Medium🌿Vegetarian🇹🇷Turkey★★★★☆4.4· 5 reviews

Ingredients

ServingsMetric

400 gdark or milk chocolate
150 gkataifi pastry
200 gpistachio cream
2 tbsptahini
40 gunsalted butter
1 pinchsalt
30 gwhite chocolate

Note from Sergei

Sergei Martynov

“The Dubai chocolate bar went from a local Emirati treat to a global viral sensation, and the magic is in the texture contrast: crispy, shredded kataifi (or kadaif) pastry threads coated in pistachio cream, all encased in tempered chocolate. The kataifi must be toasted until deeply golden and tossed in melted butter — under-toasted pastry turns soggy within hours. The pistachio cream should be made from pure pistachio paste (not extract), tahini, and a touch of sea salt. Real pistachio paste is expensive, but there's no substitute — it's what gives the bar its signature green color and rich, nutty flavor. Temper your chocolate properly (32°C for dark, 30°C for milk) or the coating will be dull and won't snap cleanly.”

Spread the kataifi-pistachio filling onto a chocolate-lined tray and press it firmly before topping with more chocolate — air pockets cause the bars to crack when you cut them. Chill for exactly 30 minutes, not longer, to set without making the chocolate too brittle.

Method

Toast the kataifi: melt the butter in a wide pan over medium heat. Add the kataifi (break it up into shorter strands first with scissors) and cook for 5–8 minutes, stirring constantly, until every strand is golden and crispy. Watch carefully — it goes from pale to burnt quickly. Remove from the heat and let it cool completely.
Make the filling: in a bowl combine the cooled kataifi, pistachio cream, tahini, and a pinch of salt. Mix until every strand is coated and the filling holds together. Taste — it should be nutty, slightly sweet, with a sesame note in the background. Don't over-mix or the kataifi will lose its crunch.
Melt the chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth. If using white chocolate for decoration, melt it separately. Drizzle a little white chocolate into the base of each mould for a marbled effect, then chill in the freezer for 5 minutes to set.
Coat the moulds: spoon a generous layer of dark chocolate into each mould, tilting to cover the sides fully. Tap the mould on the table to remove air bubbles. Freeze for 10 minutes until the shell is solid.
Fill and seal: press the kataifi-pistachio mixture firmly into each shell, leaving a 4–5 mm gap at the top. Cover with the remaining melted chocolate to seal completely. Smooth the surface with a spatula. Refrigerate for 2–3 hours until fully set.
Unmould carefully. The bars snap clean when properly tempered. Store in an airtight container at cool room temperature for up to 5 days — avoid the fridge after setting as the chocolate may bloom.

FAQ

Look in Middle Eastern, Turkish, or Greek grocery stores — it's usually in the frozen pastry section. Online delivery works well too. In a pinch, thin rice vermicelli can replace it: toast in the same way, it gives a similar crunch.

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Comments (1)

Sergei Martynov✍ Author
29d ago
I use chocolate with at least 60% cocoa for dubai chocolate bar. Lower percentages have more sugar and less actual chocolate flavor. You can always add sweetness, but you can't add depth after the fact.