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Dubai Chocolate Bar Recipe
Ash Tyrrell

Dubai Chocolate Bar Recipe

I still remember the first time I watched someone crack open a Dubai chocolate bar on my phone screen and hearing that crunch through the speaker. I knew right away I had to recreate it in my own kitchen.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter divided – this helps toast the pastry and thin out the chocolate for spreading
  • 5 ounces kataifi pastry coarsely chopped – gives the filling its signature crunch, so thaw it fully if frozen
  • 1 jar 7 to 8 ounces pistachio cream or pistachio butter – the heart of the filling, so pick a good-quality one
  • 2 tablespoons tahini – balances the sweetness with a nutty savory note
  • 1/4 teaspoon salt – wakes up the flavor of the pistachio filling
  • 3 tablespoons white chocolate chips – used for the decorative drizzle on top
  • 1 to 4 drops green food coloring optional – just for tinting the drizzle if you want that classic look
  • 12 ounces milk chocolate chips divided – forms the shell, so choose a chocolate you genuinely enjoy eating

Method
 

  1. Melt 2 tablespoons of butter in a nonstick skillet over medium heat, then add the chopped kataifi. Stir it often so every strand toasts evenly and turns a deep golden color. This should take about 8 to 10 minutes, and your kitchen will smell incredible.
  2. Transfer the toasted pastry to a bowl right away while it's still warm. Stir in the pistachio cream, tahini, and salt until everything is coated and combined. The filling should look glossy and hold together loosely when you press it with a spoon.
  3. Set up a double boiler and melt the white chocolate chips until smooth. Stir in a drop or two of green food coloring if you're using it, then drizzle it across the bottom of your mold in loose, irregular lines. Pop the mold in the freezer for a few minutes to set.
  4. Melt most of your milk chocolate with the remaining butter, then spread a thin layer over the bottom and sides of the mold. Freeze this layer until it's firm to the touch, which usually takes about 10 minutes. This shell is what gives the bar its clean snap.
  5. Spoon the pistachio filling into the mold and press it into an even layer with your spatula. Pour the rest of the melted chocolate over the top, then scrape across the surface with your bench scraper to level everything out and remove excess.
  6. Refrigerate the bars for at least 40 minutes, or until they're completely firm. Once set, pop them out of the mold gently and trim any uneven edges with a sharp knife before serving.

Notes

  • I always toast the kataifi a little longer than feels necessary, because a light golden color turns soggy once it's mixed with the filling.
  • I like to work with my chocolate mold cold from the fridge, since it helps the first thin layer set faster and cleaner.
  • I keep my melted chocolate moving constantly with a spatula so it stays smooth and doesn't seize up on me.
  • I always taste my pistachio filling before assembling, since brands vary a lot in sweetness and I like to adjust the salt.
  • I found that chilling between every layer, even briefly, gives the bars much cleaner edges once unmolded.