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Belgian milk chocolate shell filled with Kataifi, a crispy shredded phyllo pastry and rich pistachio cream, the Dubai Chocolate Bar has every reason to take the dessert world by storm. This dessert combines the rich flavors of Middle Eastern sweets with the popular texture of Belgian chocolate.
If you make this recipe, you could use my Homemade Pistachio Cream Recipe instead of using store bought.
This recipe became viral in 2024. The original creators of the “Can’t Get Knafeh of It” chocolate bar are Dubai’s Fix Dessert Chocolatier. But the only problem? If you can even get your hands on this chocolate bar, it costs anywhere from $25-30 per bar.
Making the viral Dubai Pistachio Chocolate Bar is easier than you’d think. So save your money and make this luxurious chocolate treat at home. It can be ready in about 30 minutes.
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
Recipe Tips
- Use Belgian chocolate if possible.
- Use more pistachio cream than kataifi so that the filling stays creamy and not dry.
- Make homemade pistachio butter if possible. You can control the sweetness and it has less preservatives.
- If you are storing for later time, remove from the fridge about 30 minutes before the filling to be more creamy.
- Use a silicone mold for easy removal.
Common Questions
If stored properly, the chocolate bar can remain fresh for at least a month in the fridge.
Keep it in a cool, dry place, away from sunlight, and enjoy it at room temperature for the best flavor. If you have already stored it in the fridge, let it thaw out for 30 minutes if you like to soften up a little.
More Pistachio Recipes
- Authentic Pistachio Baklava
- Pistachio Maamoul Recipe
- Bird Nest Baklava with Pistachio
- Pistachio Short Bread Cookies
With just a few ingredients, you can create this Dubai Pistachio Chocolate Bar at home for a stunning dessert that’s perfect for gifting, entertaining, or indulging.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. 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
- 1½ cup milk chocolate, melted
- 2 tbsps tahini
- 1½ cup pistachio cream, see post for homemade version
- 2 cups shredded Kataifi dough, chopped
- ¼ stick butter, unsalted
- 1 tsp coconut oil
- ¼ cup white chocolate, separated in mini bowls to make color
- food coloring
Instructions
- Chop the Kataifi dough into smaller pieces.
- In a pan over medium heat, melt some butter and toast the Kataifi dough until golden brown. Once golden add in the tahini and pistachio cream.
- Mix until well combined and turn off the heat.
- Melt the white chocolate with 1 teaspoon of coconut oil and separate into mini bowl (however many colors you want to make). Drizzle the colored or white chocolate into the mold.
- Melt using a double boiler or microwave in 30-second intervals, stirring in between. Pour some of the melted chocolate into the mold and completely cover the bottom and sides. Use a brush if needed.
- Next, add in the pistachio Knafeh filling and smooth it down to make sure the filling gets to all the corners.
- Top with more melted chocolate and spread to cover the pistachio knafeh filling completely. Let it set in the fridge for about 15 minutes, just until the chocolate hardens.
- Once set, remove from the mold and slice into bars or break into pieces.
Video
Notes
- Use Belgian chocolate if possible.
- Use more pistachio cream than kataifi so that the filling stays creamy and not dry.
- Make homemade pistachio butter if possible. You can control the sweetness and it has less preservatives.
- If you are storing for later time, remove from the fridge about 30 minutes before the filling to be more creamy.
- Use a silicone mold for easy removal.
Absolutely amazing.
I want to try it. Thank you!
Wow wow this is fantastic 👍