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Make the viral Dubai chocolate bar at home with creamy pistachio filling, crispy kataifi, and rich chocolate in this easy homemade recipe.
If you’ve seen the viral Dubai chocolate bar all over social media, you’re not alone.
With its creamy pistachio center, crispy golden kataifi, and glossy chocolate shell, this Middle Eastern-inspired treat has taken the internet by storm.
Originally created in Dubai in 2021 and inspired by the dessert knafeh , this chocolate bar quickly became a global sensation thanks to TikTok.
The good news? You can easily recreate it at home.
If you make this recipe, you could use my Homemade Pistachio Cream Recipe instead of using store bought because it tastes so much better.
Dubai Chocolate Ingredients
Milk or dark chocolate: I personally love using Callebaut Belgian Chocolate but I used some other affordable for this recipe. See photo above.
Kataifi dough: shredded phyllo dough, found is most Middle Eastern Stores.
Butter: to toast the shredded Kataifi dough.
Tahini paste: pureed sesame seeds.
White chocolate: to mix with food color and make different colors for the exterior if you like. You could also use colored cocoa butter.
Coconut oil: to add to the white chocolate so it does not seize.
Pistachio Cream: you can use store bought or make your own Homemade Pistachio Cream
Food Coloring: OPTIONAL if you want to change the color of the white chocolate to different colors.
How to Make Dubai Chocolate Bar
Pro Tips
- Toast kataifi fully for crunch.
- Use good quality chocolate.
- Don’t skip tahini. It balances sweetness and enhances the flavor.
- Use a silicone mold for easy removal.
Common Questions
If stored properly, the chocolate bar can remain fresh for at least a 2 weeks in the fridge.
Store it in an air tight containter in the fridge. Let it thaw out for 10-15 minutes if you like to soften up the center a little.
Tahini adds depth and balances sweetness, but it can be omitted if preferred or you’re allergic to it.
More Pistachio Recipes
- Authentic Pistachio Baklava
- Pistachio Maamoul Recipe
- Bird Nest Baklava with Pistachio
- Pistachio Short Bread Cookies
- Dubai Chocolate Strawberry Cup
This homemade Dubai chocolate bar captures everything people love about the viral treat. Creamy, crunchy, and rich in every bite.
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Dubai Chocolate Bar
Equipment
- 2 1 inch deep large candy bar mold
Ingredients
- 1 ½ cups milk chocolate, melted
- 2 tablespoons tahini
- 1 ½ cups homemade pistachio cream or store-bought pistachio cream
- 2 cups shredded kataifi dough, chopped
- ¼ stick unsalted butter
- 1 teaspoon coconut oil
- ¼ cup white chocolate, divided into small bowls for coloring
- food coloring
Instructions
- Chop the kataifi dough into smaller pieces.
- Melt the butter in a pan over medium heat and toast the kataifi dough until golden brown. Add the tahini and pistachio cream.
- Mix the kataifi, tahini, and pistachio cream until well combined, then turn off the heat.
- Melt the white chocolate with 1 teaspoon of coconut oil and divide it among small bowls according to the number of colors you want to use. Add oil-based food coloring suitable for chocolate to each bowl as desired. Drizzle the colored or plain white chocolate into the molds.
- Melt the milk or dark chocolate using a double boiler or microwave in 30-second intervals. Stir between intervals. Pour some of the melted chocolate into the molds and coat the bottoms and sides completely. Use a brush if needed.
- Add the pistachio knafeh filling to the molds and smooth it out, making sure it reaches all the corners.
- Top with more melted chocolate and spread it evenly to cover the pistachio knafeh filling completely. Refrigerate for about 15 minutes, or until the chocolate hardens.
- Once set, remove the chocolate bars from the molds and slice them into bars or break them into pieces.
Video
Notes and Recipe Tips
- Use Belgian chocolate if possible for a rich, smooth chocolate shell.
- Add extra pistachio cream if needed to keep the kataifi filling creamy rather than dry.
- Remove the chocolate bars from the refrigerator about 15 minutes before serving to allow the filling to soften and become creamier.
- Use a silicone chocolate bar mold to make removing the finished bars easier.
Absolutely amazing.
I want to try it. Thank you!
Wow wow this is fantastic 👍