Dubai Chocolate Bar
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.
Ingredients
- 400 gdark or milk chocolate
- 150 gkataifi pastry
- 200 gpistachio cream
- 2 tbsptahini
- 40 gunsalted butter
- 1 pinchsalt
- 30 gwhite chocolate
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.
Pistachio butter and paste are 100% blended pistachios — nutty and slightly bitter. Pistachio cream is a sweet spread, similar in texture to Nutella. For Dubai chocolate you need the sweet cream, not the pure paste. Sicilian pistachio cream works perfectly.
Yes, but the result will differ. Without tempering the chocolate won't have its glossy finish or satisfying snap, and may develop white streaks (bloom) after a day. For gifting, tempering is worth the effort. For home eating — just melt and use.
Yes. Line a small loaf tin or brownie tin with baking paper, pour in a chocolate layer, freeze until set, add the filling, top with more chocolate, and refrigerate. Cut into bars once fully set. The shape won't be as neat but the taste is identical.
Up to 5 days at cool room temperature in an airtight container. The pistachio cream can be made up to 2 weeks ahead and refrigerated. Avoid storing finished bars in the fridge — condensation causes the chocolate to bloom and lose its shine.
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Comments (1)
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.