Dubai Chocolate Bar
The Dubai chocolate bar is a luxurious confection filled with crispy kataifi and a creamy mixture of pistachio and tahini paste. Here’s how to make them at home!
What Is a Dubai Chocolate Bar?
The Dubai chocolate bar is rich, opulent, luxurious, and extravagant—just like the city where it originated! It went viral on TikTok this year with people marveling over its decadent filling, which pairs crispy kataifi with a creamy combination of tahini and pistachio. You might not be able to take a trip to Dubai, but you can make a batch of viral Dubai chocolate bars and get a little taste of it at home!
Why You’ll Love This Dubai Chocolate Bar Recipe
- Divinely rich. The unique blend of chocolate, sesame paste, and nut butter make the Dubai chocolate bar incredibly rich in flavour and texture.
- The perfect contrast. Let’s talk about that texture! I love the combination of melt-in-your-mouth chocolate, crispy kataifi, and the smooth tahini-pistachio filling in every bite.
- Great for gifting. Skip the cookies this year and give your friends and family homemade Dubai chocolate bars for the holidays!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kataifi dough – This is shredded phyllo dough.
- Vegan butter – I like to use my homemade vegan butter, but store-bought is fine.
- Pistachio butter – You can buy pistachio butter online if your grocery store doesn’t carry it.
- Tahini – Here’s how to make your own tahini.
- Vegan dark or milk chocolate – I used a mix of both dark chocolate and milk chocolate.
For the optional marbled effect:
- White chocolate – Make sure you buy a good one! Lower quality brands can be waxy and flavourless. I like Pascha white chocolate.
- Coconut oil – You’ll need coconut oil to make a smooth white chocolate marble.
Where Can I Find Kataifi Dough?
Kataifi dough can be found in the frozen section of some grocery stores or in most Middle Eastern and Mediterranean markets. You can also purchase kataifi dough online. It’s most commonly used in a dessert called knafeh (or kunafa), and also in Dubai chocolate bars.
How to Make Dubai Chocolate Bars
- Prepare the kataifi. Pull apart the kataifi dough and chop it into ½-inch pieces.
- Fry the kataifi. Melt the vegan butter in a skillet over medium heat and fry the kataifi until it’s golden and crispy.
- Mix kataifi dough with the filling. Stir together the pistachio butter and tahini, then fold in the cooled kataifi.
- Melt the chocolate. Melt the chocolate in a double boiler on the stovetop or in a bowl in the microwave until smooth and glossy.
- Melt the white chocolate. If making the marbled look, also melt the white chocolate and coconut oil in a double boiler or in a small bowl in the microwave.
- Optional marbling step. Drizzle the white chocolate into the mold, if you’re using it. Freeze for 5 minutes.
- Cover mold with chocolate. Then add the melted regular chocolate, making sure it covers the bottom and goes up the sides of the mold. Chill in the fridge for 10 minutes.
- Fill and top the bars. Press the filling into the chocolate molds, then smooth the remaining chocolate over the top. Tap the mold against the countertop, then chill for 2 hours in the fridge.
- Unmold. Remove the Dubai chocolate bars from the mold and serve or store for later.
Tips and Variations
- Don’t skip the silicone mold. Using a silicone candy bar mold is truly a game-changer! It will ensure that you get the perfect bar shape and are able to remove the Dubai chocolate bars without breaking them.
- Use good quality chocolate. Since chocolate is the star ingredient, it’s important to use a high-quality brand for the best flavour and texture.
- Swap out the pistachio butter. If you can’t find pistachio butter and don’t want to order it online, you can use almond butter or cashew butter as a substitute.
- Add extra toppings. Feel free to add your own personal touch by topping the chocolate bars with additional ingredients like chopped pistachios, rose petals, chopped dried apricots, or even edible gold flakes for a swanky look.
How to Store
Store your Dubai chocolate bars in an airtight container in the refrigerator for up to a week. I recommend letting them come to room temperature before enjoying!
Enjoy friends! If you make this Dubai chocolate bar recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Dubai Chocolate Bar
Ingredients
- 5 ounces kataifi dough, (shredded phyllo) 150g
- 2 tablespoons vegan butter
- ½ cup pistachio butter, 100g
- 2 tablespoons tahini
- 12 ounces vegan dark or milk chocolate, I used four 3-ounce bars in a mix of both dark and milk chocolate, 340g
For the optional marbled effect:
- 1.5 ounces white chocolate, I used half of a 3-ounce bar, 42g
- 1 teaspoon coconut oil
Instructions
- Gently pull apart the kataifi dough to loosen the strands; chop into about ½ inch pieces.
- Heat vegan butter in a pan over medium heat.
- Add the kataifi and fry it, stirring continuously, until golden and crispy (around 5-7 minutes). Remove from heat and let it cool.
- In a bowl, combine pistachio butter and tahini. Mix until smooth and creamy.
- Fold the fried kataifi into this mixture, stirring to combine well.
- In a double boiler or microwave-safe bowl, melt the dark/milk chocolate, stirring occasionally to ensure it’s smooth and glossy.
- If making a marbled effect, melt the white chocolate with coconut oil in a double broiler or separate small bowl.
- Make sure to use a silicone candy bar mold at least .5 inches high (.75 is even better), so that you will have space to fit the filling.
- Marble texture: Drizzle white chocolate over your mold. Place in the freezer for 5 minutes.
- First chocolate layer: Spoon melted chocolate into each cavity of the silicone mold, coating the sides and bottom evenly. Use a spoon to ensure all sides are covered. You want a thin but even layer of chocolate.
- Place the mold in the fridge or freezer for 10 minutes to set.
- Once the chocolate shell is firm, fill each mold cavity with the pistachio-tahini-kataifi mixture. Press the filling lightly into the mold, leaving some space at the top for the final chocolate layer.
- Pour more melted chocolate over the filling in each mold, ensuring the filling is fully covered and the top is smooth. Tap the mold gently to remove any air bubbles.
- Place the mold back in the fridge to set for at least 2 hours, or until the bars are fully solidified.
- Once set, carefully pop the chocolate bars out of the silicone mold.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
