If you have a sweet tooth and a love for rich, luxurious treats, the Dubai Chocolate Bar Recipe is exactly what you need to try next. This stunning dessert combines the smoothness of tempered milk chocolate with the crunchy, nutty delight of kataifi and pistachio paste, all infused with a subtle hint of tahini. The result is a decadent chocolate bar that’s not only delicious but also visually impressive, making it perfect for impressing friends or indulging yourself. Trust me, once you make it, you’ll want to keep this recipe in your dessert arsenal forever.
Ingredients You’ll Need
Getting started on the Dubai Chocolate Bar Recipe is surprisingly simple thanks to a handful of essential ingredients, each bringing something special to the table. From the creamy milk chocolate to the crunchy kataifi, every component plays a key role in the magical harmony of flavors and textures.
- 400 g Milk chocolate (or Dark): The foundation for the bar, providing luscious smoothness and sweetness. Dark chocolate can add a deeper flavor if preferred.
- 4 tablespoons Butter (unsalted): Used for toasting kataifi and adding richness to the filling.
- 120 g Kataifi: This shredded filo pastry delivers a wonderfully crisp texture that contrasts beautifully with the soft filling.
- 3/4 cup + 2 tablespoons Pistachio paste: The star ingredient in the filling, lending a rich, nutty sweetness.
- 1/4 cup Tahini: Adds a subtle sesame flavor that perfectly complements the pistachios and chocolate.
- 30 g White chocolate (optional): For an artistic touch in decorating the bars.
- 1-2 drops Food coloring (optional): Used to tint the white chocolate for a vibrant, signature look.
- 1 teaspoon coconut oil (or vegetable oil): Helps to thin the white chocolate for easy decoration spreading.
How to Make Dubai Chocolate Bar Recipe
Step 1: Prepare the Decorative Touch (Optional)
Start by melting the white chocolate gently in a small bowl. Stir in the coconut oil and a few drops of food coloring until the mixture is smooth and evenly colored. This colorful, decorative step is optional but gives your bars that signature Dubai chocolate bar appearance that’s both eye-catching and fun.
Step 2: Splash the Colored Chocolate
Using a small spoon, drop the tinted white chocolate decoratively into the bottoms of your chocolate molds. Pop the molds into the fridge for about 10 minutes so the decoration can set firmly and hold its shape when you layer the rest of the bar.
Step 3: Toast the Kataifi
In a medium frying pan, melt 3-4 tablespoons of butter over medium heat. Add the kataifi and toast it, stirring frequently until it turns golden brown and crunchy after about 6 to 8 minutes. This step is crucial for creating that irresistible crispy texture within the filling.
Step 4: Mix the Filling
Transfer the toasted kataifi to a mixing bowl and stir in the pistachio paste and tahini. Mix thoroughly until every strand of kataifi is coated and the filling feels rich and sticky. Set this mixture aside while you prepare your chocolate shell.
Step 5: Temper the Chocolate
For a shiny, professional finish that snaps just right, temper the chocolate. Start by melting two-thirds of your chocolate in a double boiler, stirring constantly until it reaches 113°F to 122°F (45°C to 50°C). Then, remove it from heat and gradually add the remaining chocolate, stirring until cooled to 80°F to 82°F (26°C to 28°C). Return the bowl briefly to the heat until the temperature reaches 86°F to 89°F (30°C to 32°C). This method brings out the best texture and prevents bloom.
Step 6: Coat the Molds
Brush or spoon a thin layer of tempered chocolate inside your molds, aiming for a thickness of around 1 to 2 millimeters. Make sure every wall is covered evenly. Place the molds in the refrigerator for 5-10 minutes until the chocolate hardens into a firm shell—this is what will hold your filling snugly and create that perfect chocolate snap.
Step 7: Fill the Molds
Spoon the kataifi-pistachio filling into each chocolate shell, pressing lightly but firmly so the filling is packed neatly without overflowing. This ensures every bite will be balanced in texture and flavor.
Step 8: Seal the Bars
Cover the filling with another layer of tempered chocolate, making sure to seal the edges beautifully. Gently tap the mold on the counter to remove any air bubbles that could cause cracks or gaps.
Step 9: Chill and Set
Place the filled molds in the refrigerator for at least 30 minutes until the chocolate bars are fully set. Once firm, carefully pop out your stunning Dubai chocolate bars and prepare for the best tasting experience.
How to Serve Dubai Chocolate Bar Recipe
Garnishes
While these bars are gorgeous on their own, consider sprinkling a few crushed pistachios on top for extra crunch and color. You can also drizzle a little melted white or dark chocolate over them for a decorative swirl that complements the initial design.
Side Dishes
Pair these bars with a cup of strong Arabic coffee or a rich black tea to balance the sweetness and highlight the nutty flavors. A refreshing mint tea also works beautifully, adding a bright contrast to the creamy chocolate.
Creative Ways to Present
Arrange the bars on a wooden board lined with parchment paper, garnished with fresh edible flowers or gold leaf for an elegant touch. You can also serve them alongside small bowls of chopped nuts or dried fruits for a luxe dessert platter that feels truly special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare but amazing), store the bars in an airtight container in the refrigerator. They will keep their texture and flavor perfectly for up to one week.
Freezing
To preserve the magic longer, wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or box. Frozen, they can last up to 3 months. Thaw them in the fridge for a few hours before serving to retain their best texture.
Reheating
Since these are chocolate bars, reheating is not recommended. Instead, bring them to room temperature if they’ve been chilled too long, allowing the chocolate to soften slightly so you can enjoy the full flavor and melt-in-your-mouth feel.
FAQs
Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate gives the bars a richer, slightly more bitter flavor that pairs wonderfully with the sweet pistachio paste, but milk chocolate offers that classic creamy sweetness if you prefer.
What is kataifi and where can I find it?
Kataifi is shredded filo pastry, often used in Middle Eastern and Greek desserts. You can find it at specialty grocery stores or Middle Eastern markets, usually sold frozen—just thaw it before use.
Is it necessary to temper the chocolate?
Tempering isn’t mandatory but highly recommended for a glossy finish and crisp texture. Untempered chocolate can have a dull look and a soft snap, so if you want professional results, tempering is worth the extra effort.
Can I skip the tahini in the filling?
You can, but tahini adds a subtle nutty depth that enhances the pistachio paste nicely. Without it, the filling might be slightly less complex in flavor but still delicious.
How long does it take to make the Dubai Chocolate Bar Recipe?
The entire process, including chilling times, takes about an hour. While it requires some patience, especially with chocolate setting, the impressive results are totally worth the time invested.
Final Thoughts
There is something truly special about making the Dubai Chocolate Bar Recipe—it’s a little journey into layers of texture, flavor, and visual delight that never fails to impress. Whether you’re a seasoned chocolatier or simply someone who loves homemade treats, this recipe rewards your effort with every bite. So go ahead, gather your ingredients, and treat yourself to a bite of pure chocolate bliss.
Print
Dubai Chocolate Bar Recipe
- Total Time: 1 hour
- Yield: 4 servings
Description
Dubai Chocolate Bar is an elegant, crunchy, and creamy treat combining toasted kataifi pastry with rich pistachio paste and tahini, all enveloped in smooth, tempered milk or dark chocolate. This dessert impresses with its signature marbled colored chocolate decoration and layered textures, perfect for special occasions or gourmet snacking.
Ingredients
Chocolate Decoration (Optional)
- 30 g White chocolate
- 1 teaspoon coconut oil (or vegetable oil)
- 1–2 drops Food coloring (gel recommended)
Chocolate Shell
- 400 g Milk chocolate (or dark chocolate)
- 4 tablespoons Butter (unsalted, divided)
Filling
- 120 g Kataifi
- 3/4 cup + 2 tablespoons Pistachio paste
- 1/4 cup Tahini
Instructions
- Prepare Chocolate Decoration (Optional): In a small bowl, melt white chocolate with coconut oil over a gentle heat until smooth. Add a few drops of gel food coloring and stir until evenly colored to create a bright, smooth chocolate mixture.
- Create Signature Mold Decoration: Using a small spoon, splatter the colored white chocolate into the bottom of chocolate molds to mimic the Dubai chocolate bar’s distinctive look. Refrigerate for 10 minutes until set.
- Toast Kataifi: Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Add the kataifi and toast, stirring constantly, until golden brown and crisp, about 6-8 minutes. Transfer to a mixing bowl.
- Mix Filling: To the toasted kataifi, add pistachio paste and tahini. Stir until thoroughly combined, creating a compact but spreadable mixture. Set aside.
- Temper Chocolate (Optional but Recommended): Melt two-thirds of the chocolate in a double boiler, stirring constantly until temperature reaches 113°F to 122°F (45°C to 50°C). Remove from heat, gradually adding remaining chocolate, stirring until melted and cooled to 80°F to 82°F (26°C to 28°C). Reheat gently to 86°F to 89°F (30°C to 32°C) for use.
- Coat Chocolate Molds: Using a brush or back of a spoon, spread a thin layer (1–2 mm) of tempered chocolate inside each mold evenly. Chill in refrigerator 5–10 minutes until shell firms.
- Fill the Molds: Spoon the kataifi-pistachio filling into the chocolate shells, pressing lightly to compact but avoid overfilling.
- Seal with Chocolate: Cover the filling with another layer of tempered chocolate, sealing edges carefully. Tap molds lightly on the counter to remove trapped air bubbles.
- Set the Bars: Chill the filled molds in the refrigerator for at least 30 minutes until fully set and firm.
- Unmold and Serve: Once set, gently remove the chocolate bars from molds. Store in a cool place or fridge until ready to enjoy.
Notes
- Tempering chocolate ensures a glossy, firm finish with a satisfying snap. If skipping tempering, chocolate may bloom or have a softer texture.
- Kataifi is a shredded phyllo dough, commonly used in Middle Eastern desserts, providing a unique crunchy texture.
- Use gel food coloring for best results in chocolate decoration, as liquid colors can seize chocolate.
- Store finished bars in a cool, dry place or refrigerator to maintain texture and prevent melting.
- This dessert pairs beautifully with a cup of strong coffee or mint tea.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Middle Eastern
