The Dubai chocolate bar has taken the world by storm, thanks to its irresistible mix of creamy pistachio, nutty tahini, and that signature crunchy kataifi filling, all wrapped in glossy chocolate. Born from Dubai's Fix Dessert Chocolatier, it's a nod to Middle Eastern sweets like knafeh, but in portable bar form. If you've ever felt intimidated by fancy desserts, fear not—this recipe simplifies it with pantry staples and clear steps. You'll create a bar that's just as addictive, without the travel to Dubai. Let's get that satisfying snap!
Why You'll Love This Dubai Chocolate Bar
This recipe captures the essence of Middle Eastern flavors: the earthiness of tahini, the buttery richness of pistachios, and the golden crunch of kataifi (shredded phyllo dough, like a Middle Eastern twist on vermicelli). It's gluten-free friendly, customizable, and way cheaper than store-bought. For safe chocolate handling, temper it gently to avoid blooming—check the FDA's food safety tips for melting tips.
Beginner Baking Tips
Don't sweat the details—these tricks make it foolproof.
- Chop kataifi finely for even crunch; thaw it fully if frozen.
- Use a silicone mold for easy release—no sticking drama.
- Melt chocolate in short bursts to keep it smooth.
- Work quickly when layering to prevent the filling from softening the chocolate.
- Taste the filling before assembling—adjust tahini for more sesame kick.
Ingredients You'll Need
Gather these Middle Eastern-inspired staples for two large bars.
| Ingredient | Amount |
|---|---|
| Milk chocolate (chopped or chips) | 24 oz (about 680g) |
| Pistachio butter or paste | 1 cup (200g) |
| Tahini paste | 1/4 cup (60g) |
| Kataifi (shredded phyllo dough), thawed | 1 cup (loosely packed) |
| Unsalted butter | 2 tbsp |
| Sea salt | 1/4 tsp (optional, for balance) |
| Chopped pistachios | 2 tbsp (for garnish) |
Recipe Overview
A quick snapshot for planning—makes 2 large bars (about 500g each).
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 5 min | 30 min + chill | 16 pieces |
.jpg "Recipe Overview")
Step-by-Step Dubai Chocolate Bar Recipe
Ingredients Recap
- 24 oz milk chocolate, chopped
- 1 cup pistachio butter
- 1/4 cup tahini
- 1 cup kataifi, thawed and roughly chopped
- 2 tbsp unsalted butter
- 1/4 tsp sea salt (optional)
- 2 tbsp chopped pistachios (for topping)
Instructions
- Prepare the Kataifi Crunch: In a skillet over medium heat, melt 2 tbsp butter. Add the chopped kataifi and toast for 3-5 minutes, stirring often, until golden and crispy. Watch closely to avoid burning—it should smell nutty and look like golden shredded wheat. Transfer to a bowl and let cool for 5 minutes.
- Mix the Filling: To the cooled kataifi, stir in 1 cup pistachio butter, 1/4 cup tahini, and 1/4 tsp sea salt (if using). Mix until evenly combined—the filling should be creamy with crunchy bits. Taste and add more tahini for a sesame boost if desired. Set aside.
- Melt the Chocolate: In a microwave-safe bowl, melt 12 oz chocolate in 30-second bursts, stirring between each, until smooth (about 2 minutes total). Alternatively, use a double boiler for gentler heat. Divide into two portions: use half for the base of each mold.
- Assemble the Base: Pour the melted chocolate into two rectangular silicone molds (or one large if you have it), spreading evenly to about 1/4-inch thick. Tap the mold on the counter to release bubbles. Refrigerate for 5-10 minutes until set but still firm.
- Add the Filling: Spoon the pistachio-tahini-kataifi mixture over the set chocolate base, pressing down gently to fill the mold about 3/4 full. Leave a little space at the top for the chocolate cap. Smooth the top with a spatula.
- Seal with Chocolate: Melt the remaining 12 oz chocolate and pour over the filling, spreading to cover completely. Tap again to settle. Sprinkle chopped pistachios on top for garnish. Refrigerate for 15-20 minutes until fully set.
- Unmold and Slice: Pop the bars out of the molds. Let sit at room temp for 5 minutes for easier cutting, then slice into bars. Store in an airtight container in the fridge for up to 1 week.
Tip: For extra Middle Eastern flair, swirl in a date paste layer before the filling—blend 4 pitted dates with 2 tbsp water for a sticky, caramel-like surprise. Inspired by viral takes from Not Quite Nigella and Simply Home Cooked.
Why These Middle Eastern Flavors Work
Pistachio brings buttery richness, tahini adds a subtle sesame bitterness to cut the sweetness, and kataifi echoes knafeh's iconic crunch. It's like a portable baklava meets chocolate—exotic yet comforting. This combo keeps things balanced, so one bar satisfies without overwhelming.
- Nutty Depth: Pistachio and tahini create a hummus-like creaminess with toffee notes.
- Texture Magic: Crispy kataifi contrasts the smooth chocolate shell.
- Custom Vibes: Swap milk chocolate for dark to amp up the sophistication.
Serving Suggestions
Present these bars like jewels for maximum wow.
- With Tea: Pair with strong Arabic coffee or mint tea for an authentic touch.
- Party Platters: Slice small and serve with fresh dates or figs.
- After-Dinner: Drizzle with honey and sprinkle rose petals for romance.
Make It Your Own
Tailor to your pantry or twist for fun.
| Variation | Tweak |
|---|---|
| Date Swirl | Mix 1/4 cup date paste into the filling for sticky sweetness. |
| Spicy Kick | Add 1/2 tsp ground cardamom or sumac to the kataifi. |
| Vegan Delight | Use dairy-free chocolate and coconut oil instead of butter. |
| Nut-Free | Swap pistachio for sunflower seed butter; keep tahini. |
Storage and Reheating Tips
Keep the crunch alive with smart storage.
- Fridge: Store in wax paper-lined container for up to 7 days.
- Freezer: Wrap individually and freeze for 1 month; thaw in fridge.
- Serve: Let warm to room temp for 10 minutes—best crunch!
.jpg "Storage and Reheating Tips")
Frequently Asked Questions
Where do I find kataifi?
Look in the frozen section of Middle Eastern markets or online; shredded phyllo works as a sub.
Can I skip tahini?
Yes, but it adds that authentic sesame balance—try 1 tbsp honey instead for sweetness.
How do I make pistachio butter?
Blend 2 cups raw pistachios until creamy (5-10 minutes); add a pinch of salt.
Why is my chocolate blooming?
Moisture or temp swings—melt slowly next time and store cool.
Is this gluten-free?
If using gluten-free kataifi and chocolate, yes—double-check labels.
How many calories per bar?
About 250-300 per slice; rich, so portion mindfully.
Can kids eat this?
Absolutely! The nutty crunch is fun, but watch for allergies.
This Dubai chocolate bar is more than a trend—it's a celebration of Middle Eastern ingenuity in every crunchy, creamy bite. With these steps, you've unlocked a dessert that's as fun to make as it is to share. Slice one up, savor the snap, and transport your taste buds to Dubai. You've got this—sweet adventures await!