Dubai Chocolate Bar Recipe
Try the viral Dubai Chocolate Bar with this luxurious recipe! Inspired by FIX Dessert Chocolatier’s “Can’t Get Knafeh of It,” this treat combines crispy kataifi, pistachio filling, and a rich chocolate shell. Perfect for fans of Knafeh chocolate bars and Middle Eastern flavors!
If you’ve been following me for a while, you know I love testing viral recipes—examples include dalgona coffee, dalgona cookies, banana chocolate bark, and more. 🍫 But what surprises me most about this viral Dubai chocolate recipe is that it actually tastes amazing! 😍
Video Recipe 📹
Watch the full video recipe to learn how to make the best Dubai Chocolate Bar. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
What is Dubai Chocolate Bar
The Dubai Chocolate Bar is a luxurious dessert that has taken the internet by storm. Inspired by FIX Dessert Chocolatier’s viral creation, “Can’t Get Knafeh of It,” this unique chocolate bar combines the crispy texture of kataifi (shredded phyllo dough), the nutty richness of pistachio filling, and the creamy smoothness of chocolate. Often decorated with vibrant splashes of colored chocolate, it embodies the perfect blend of Middle Eastern flavors and modern dessert artistry. This knafeh chocolate bar is a must-try for lovers of gourmet treats and exotic sweets!
Ingredients for Dubai Chocolate Bar
- Dark or Milk Chocolate: Forms the rich and glossy shell that encases the bar.
- White Chocolate: Used for the signature decorative splashes (optional).
- Gel Food Coloring: Adds vibrant color to the decoration (optional).
- Kataifi (Shredded Phyllo Dough): Provides a crispy, flaky texture in the filling.
- Unsalted Butter: Toasts the kataifi for a golden, buttery flavor.
- Pistachio Paste: Adds a creamy, nutty richness to the filling.
- Tahini: Enhances the filling with a subtle nutty depth.
- Coconut Oil: Helps give the chocolate shell a glossy finish (optional).
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Viral Dubai Chocolate Bar 🍫
1. Prepare the Decoration (optional): Melt white chocolate, add gel food coloring, and splash it onto molds for the signature look of the Dubai Chocolate Bar. Chill to set.
2. Toast the Kataifi: Cook shredded phyllo dough with butter until golden and crispy, then mix with pistachio paste and tahini for the filling.
3. Temper the Chocolate: Melt and temper the chocolate for a glossy, professional finish. Read more about the tempering later on.
4. Assemble the Bar: Coat the mold with chocolate, fill with the pistachio mixture, and seal with more chocolate. Chill and enjoy your homemade Dubai Chocolate!
Tempering the Chocolate 🌡️
Tempering chocolate is an optional step in making the Homemade Dubai Chocolate Bar. If skipped, your pistachio chocolate bar will still taste amazing, but it may lack the glossy finish and crisp snap of tempered chocolate. If you’re aiming for a polished, professional look, tempering is worth a try!
Tips for Perfect Tempering
- Use a double boiler to melt chocolate evenly.
- Avoid water or steam touching the chocolate—it will seize and become grainy.
- Use a thermometer to ensure precise temperatures.
- Practice patience; chocolate takes time to temper properly.
Chocolate Tempering Temperatures
| Temperature | Dark Chocolate | Milk Chocolate |
|---|---|---|
| Temp #1 | 122°F (50°C) – 131°F (55°C) | 113°F (45°C) – 122°F (50°C) |
| Temp #2 | 82°F (28°C) – 84°F (29°C) | 80°F (26°C) – 82°F (28°C) |
| Temp #3 | 88°F (31°C) – 90°F (32°C) | 86°F (30°C) – 89°F (32°C) |
What to Avoid
- Overheating chocolate—it can burn and lose its structure.
- Adding cold ingredients to melted chocolate—it can cause the chocolate to harden unevenly.
If this is your first time tempering chocolate, don’t worry if it doesn’t turn out perfectly. Mistakes happen, and the results will still be delicious!
Tips & Tricks
- Use Quality Chocolate: High-quality chocolate makes all the difference in flavor and texture. 🍫
- Temper for Shine: Tempered chocolate gives a glossy finish and professional snap, but it’s optional! ✨
- Toast Kataifi Perfectly: Stir frequently while toasting the kataifi for even golden crispness. 🥄
- Chill Between Steps: Let the chocolate set completely before adding the filling to ensure clean layers. ❄️
What is Pistachio Paste?
Pistachio paste is a rich, creamy spread made by blending roasted pistachios into a smooth consistency. Often used in desserts, it has an intense nutty flavor and a vibrant green color. Essential in recipes like the Dubai Chocolate Bar, pistachio paste enhances the filling with its creamy texture and bold pistachio taste, making it a key ingredient in gourmet treats. You can learn more about it here: Homemade Pistachio Paste Recipe
Equipment for Dubai Chocolate Bar
- Kitchen Scale: Ensures precise measurements for consistent results.
- Silicone Chocolate Mold: Flexible and easy to use, perfect for creating smooth, detailed bars.
- Polycarbonate chocolate molds: are a professional-grade option ideal for creating sleek, high-quality chocolate bars. *Noticed that with this product you will not be able to fit a thick layer of filling.
- Heatproof Bowl: Essential for melting and tempering chocolate evenly.
- Thermometer (Regular): Affordable and reliable for checking chocolate temperatures.
- Infrared Thermometer: Touch-free and quick but less accurate for small quantities.
- Spatula: To mix chocolate and smooth layers.
Common Questions
Tempering is optional but recommended for a glossy finish and a professional snap.
Kataifi is shredded phyllo dough used in Middle Eastern desserts. It’s available in specialty grocery stores or online. Check the link in the ingredient list below.
Keep it in an airtight container in a cool, dry place for up to two weeks. Avoid refrigerating to prevent bloom.
High-quality dark or milk chocolate works best for a rich and smooth shell.
Upgrade Your Dessert Game!
If the Pistachio Chocolate Bar isn’t enough to satisfy your cravings, don’t miss my indulgent Dubai Chocolate Tart Recipe.
More Dessert Recipes
Dubai Chocolate Bar
Equipment
- Infrared Thermometer recommended
Ingredients
For the chocolate:
- 400 g Milk chocolate or Dark
For the Knafhe filling:
- 4 tablespoons (60 g) Butter unsalted
- 120 g Kataifi
- ¾ cup + 2 tablespoons (200 g) Pistachio paste
- ¼ cup (60 g) Tahini
For the topping (optional):
- 30 g White chocolate optional
- 1-2 drops Food coloring optional
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Make the decoration (optional): In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring and stir until the white chocolate is evenly colored and smooth. This step is optional.
- Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set.
- Prepare the filling: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6–8 minutes).
- Transfer to a bowl, then mix in the pistachio paste and tahini until well combined. Set aside.
- Temper the chocolate (optional): Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 113°F (45°C) – 122°F (50°C). *read recipe notes
- Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 80°F (26°C) – 82°F (28°C) *see the temperature chart.
- Reheat gently over the double boiler until the chocolate reaches 86°F (30°C) – 89°F (32°C).
- Assemble the bars: Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1–2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5–10 minutes, or until the chocolate shell is firm.
- Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it’s compact but not overfilled.
- Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles.
- Chill in the refrigerator for at least 30 minutes, or until fully set.
- Once set, remove the bars from the mold and enjoy!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Dubai chocolate bar decoration: The colorful chocolate splashes give the Dubai Chocolate Bar a signature look but are entirely optional. This step adds visual appeal, but the bars will still be delicious and impressive without it.
- Tempering the chocolate: This step is opnioal, but empering ensures that the chocolate has a glossy finish, a crisp snap, and resists blooming (white streaks). While optional, it’s ideal for achieving professional-looking results. If skipped, the chocolate may still taste great but could lack the polished appearance and texture.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
As soon as I received a notification from your newsletter, I started making these bars. luckily, I had all the ingredients.
I didn’t tempered the chocolate, and it came out so delicious!
Glad you liked it 🙂
Made yesterday and it was good.
I made 4 bars and I still ended up with a couple of tablespoons of the filling.
I ate it with a spoon as it is, so so good!