The Dubai pistachio chocolate bar took social media by storm, becoming one of the most searched recipes of 2024. What started as a luxury treat from Fix Dessert Chocolatier in Dubai quickly became a global phenomenon, with millions attempting to recreate this irresistible combination of crunchy kataifi pastry, creamy pistachio filling, and rich chocolate at home.
In this comprehensive guide, you’ll learn everything you need to know to make your own Dubai chocolate bar—including what makes it so special, where to find ingredients, and step-by-step instructions for perfect results.
What Makes the Dubai Chocolate Bar Special
The genius of this chocolate bar lies in its textures. When you bite through the chocolate shell, you hit layers of crunchy, golden kataifi pastry mixed with smooth, rich pistachio cream. The contrast between crisp and creamy, along with the nutty pistachio flavor and a hint of tahini, creates an eating experience that’s genuinely extraordinary.
The original bars sold for premium prices, but making them at home costs a fraction—and they taste just as good. Plus, you can customize them to your preferences.
Essential Ingredients
Kataifi Pastry
Kataifi (also spelled kadaif or knafeh) is shredded phyllo dough that looks like fine noodles or angel hair pasta. When toasted in butter, it becomes incredibly crispy and golden, providing the signature crunch that makes these bars special.
Find kataifi in Middle Eastern grocery stores, Mediterranean markets, or online. It’s sold frozen in 1-pound packages. Thaw in the refrigerator overnight before using.
Pistachio Butter or Paste
You’ll need smooth, creamy pistachio butter or paste—the kind with a pourable consistency, not chunky pistachio spreads. Look for products that are mostly pistachios, with minimal added sugar or oil. Specialty food stores and online retailers carry good options.
Tahini
A couple tablespoons of tahini add depth and balance the sweetness. Any well-stirred tahini works well.
Chocolate
Use good quality chocolate—milk, dark, or semi-sweet according to your preference. High-quality chocolate makes a significant difference in the final result. You’ll need enough to coat your bars, about 12-16 ounces depending on mold size.
Butter
For toasting the kataifi. Unsalted butter gives you control over the salt level.
Equipment Needed
- Silicone chocolate bar molds (rectangular molds work best)
- Large nonstick skillet
- Mixing bowls
- Spatula
- Microwave or double boiler for melting chocolate
Step-by-Step Instructions
Step 1: Toast the Kataifi
This is the most important step for achieving the signature crunch. Coarsely chop 5 ounces of kataifi into 1-2 inch pieces. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the kataifi and cook, stirring occasionally, until golden brown and crispy—about 8-10 minutes.
Watch carefully to prevent burning. You want an even golden color throughout. Some bakers toast without butter for extra crispiness—try both methods to see which you prefer.
Step 2: Make the Filling
While the kataifi is still warm in the pan, remove from heat and add 7-8 ounces of pistachio butter, 2 tablespoons tahini, and 1/4 teaspoon salt. Stir until everything is evenly combined and the kataifi is completely coated. The residual heat helps melt the pistachio butter. Set aside to cool slightly.
Step 3: Melt the Chocolate
Chop your chocolate into small pieces for even melting. Use either the microwave (30-second intervals, stirring between each) or a double boiler (bowl over simmering water, stirring until smooth). The chocolate should be completely smooth with no lumps.
Step 4: Coat the Molds
Pour a layer of melted chocolate into each mold cavity, filling about 1/3 full. Use a small spoon or spatula to spread the chocolate up the sides, creating a shell. Place molds in the freezer for 5-8 minutes until set but not completely frozen.
Step 5: Add the Filling
Remove molds from freezer. Spoon the pistachio-kataifi filling into each chocolate shell, pressing gently to compact but leaving room at the top for more chocolate.
Step 6: Seal and Set
Pour melted chocolate over the filling, making sure to completely cover and seal the edges. Tap the mold gently on the counter to release air bubbles. Return to freezer for 8-10 minutes until completely set.
Step 7: Unmold and Enjoy
Flex the silicone mold to release the chocolate bars. They should pop out easily with a glossy finish. Let sit at room temperature for 5 minutes before eating—this allows the chocolate to soften slightly and the flavors to develop fully.
Tips for Perfect Results
- Don’t skip toasting: Raw kataifi is chewy and bland. Toasting transforms it completely.
- Use quality chocolate: The chocolate is half the experience. Don’t skimp here.
- Work quickly: Mix the filling while kataifi is warm for better incorporation.
- Freeze, don’t refrigerate: The freezer sets chocolate faster with better texture.
- Don’t overfill: Leave room to seal properly with the top layer of chocolate.
- Tap out air bubbles: This creates a smooth, professional finish.
Variations to Try
Chocolate Variations
- Dark chocolate: For a less sweet, more sophisticated version
- White chocolate: Beautiful contrast with green pistachio
- Ruby chocolate: Pink-hued for a luxurious twist
- Marbled: Swirl milk and dark chocolate together
Filling Variations
- Hazelnut: Swap pistachio for hazelnut butter
- Cardamom spiced: Add 1/4 teaspoon cardamom to the filling
- Rose water: A few drops add Middle Eastern flair
- Extra crunchy: Add crushed pistachios along with kataifi
Storage
Store finished bars in an airtight container at room temperature (not the refrigerator, which can cause chocolate bloom). They’ll keep for up to 2 weeks. For longer storage, freeze in an airtight container for up to 3 months.
Frequently Asked Questions
Can I make these without kataifi?
You can try crushed phyllo dough toasted in butter, or even crispy rice cereal, but neither will replicate the unique texture of kataifi.
Why does my chocolate have white spots?
This is chocolate bloom, caused by temperature fluctuations. It’s safe to eat but not as pretty. Store at consistent room temperature to prevent it.
Can I use chunky pistachio butter?
Smooth works much better—chunky doesn’t incorporate as well with the kataifi.
Is tahini really necessary?
You can omit it, but tahini adds depth that balances the sweetness. We recommend including it.
Conclusion
The viral Dubai chocolate bar lives up to the hype—that combination of crispy kataifi, creamy pistachio, and rich chocolate really is as good as everyone says. And now you can make it at home for a fraction of the price.
Once you’ve mastered the basic technique, experiment with variations to make it your own. Whether you’re making them for gifts, special occasions, or just because you deserve a treat, these chocolate bars are guaranteed to impress.
Grab your ingredients and discover why millions of people have fallen in love with this extraordinary dessert!
Sources & References
The History Behind the Dubai Chocolate Phenomenon
The Dubai chocolate bar story began at FIX Dessert Chocolatier in Dubai, where founder Sarah Hamouda created a unique chocolate bar filled with pistachio cream and crispy kadaif. What started as a local specialty exploded globally in 2024 when food influencers on TikTok showcased the distinctive texture combination. The hashtag #dubaichocolate garnered billions of views.
The original bars sold for over $20 each and often sold out within minutes. International shipping was not initially available, creating intense demand and spawning countless homemade recreations.
Understanding the Key Components
Three elements define authentic Dubai chocolate: high-quality chocolate coating, smooth pistachio cream filling, and crispy kadaif pastry. The chocolate exterior should be tempered properly for that satisfying snap. Dark chocolate between 55-70% cocoa provides the best contrast to the sweet pistachio filling.
Making Authentic Pistachio Cream
The pistachio cream distinguishes Dubai chocolate from ordinary desserts. Authentic versions use pure pistachio paste combined with a hint of tahini for depth. Natural pistachio paste appears brownish-green, not bright artificial green.
Working with Kadaif Pastry
Kadaif is shredded phyllo dough available frozen at Middle Eastern grocery stores. Toast the kadaif in butter until golden and crispy, stirring frequently for 8-10 minutes. Let it cool completely before folding into the pistachio cream. Store bars refrigerated for up to two weeks.
