About This Recipe
Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.
Why You'll Love It
- Exact same flavors as the $20 imported Dubai bar — at a fraction of the cost
- The most impressive homemade dessert you can make — looks and tastes professional
- Crispy kataifi + pistachio cream + chocolate shell — three textures, one unforgettable bite
- No candy thermometer needed, no tempering (if using compound chocolate)
- Makes 8 bars — perfect for gifting or sharing
Dubai Chocolate Bar (Pistachio Kataifi)
Ingredients
- 400g milk chocolate, chopped
- 150g kataifi pastry (shredded phyllo)
- 3 tbsp unsalted butter
- 1 cup (240g) pistachio cream
- 2 tbsp tahini
- Pinch of salt
- 1–2 drops rose water (optional)
Instructions
- 1Toast kataifi in butter 6–8 min until golden.
- 2Melt 300g chocolate in microwave or double boiler.
- 3Line molds with chocolate. Freeze 10 min.
- 4Mix filling: kataifi + pistachio cream + tahini.
- 5Fill molds with pistachio mixture.
- 6Seal with chocolate. Freeze 30 min. Unmold.
Ingredients
Step-by-Step Instructions
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1
Toast the kataifi until deeply golden
Melt 3 tbsp butter in a large skillet over medium heat. Add the kataifi pastry, pulling it apart as you add it so it is not in large clumps. Cook, stirring constantly, for 6–8 minutes until every strand is golden brown and incredibly fragrant — it should smell like toasted nuts. This step is non-negotiable: raw kataifi has no flavor and a soft texture. Toasted kataifi is what gives Dubai chocolate its signature crunch. Transfer to a plate and let cool completely to room temperature before mixing with the pistachio cream.
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2
Melt the chocolate
Chop 400g of milk chocolate into small pieces. Set aside 100g for the top seal. Melt the remaining 300g using a double boiler (bowl over simmering water, not touching the water) or in the microwave in 30-second bursts at 50% power, stirring between each until smooth. Do not overheat or the chocolate will seize. If using compound chocolate or candy melts, you can melt at full power in the microwave — it is more forgiving than real chocolate.
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3
Create the chocolate shells
Spoon 2–3 tbsp of melted chocolate into each cavity of a silicone chocolate bar mold. Using the back of a small spoon or a pastry brush, spread the chocolate up the sides to create a thick shell — coat the walls generously so the bars are sturdy and do not break when unmolded. Place the mold in the freezer for 8–10 minutes until completely set and firm. If you do not have a mold, line a muffin tin with plastic wrap and do the same process — the bars will just be round instead of rectangular.
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4
Make the pistachio-kataifi filling
In a mixing bowl, combine the fully cooled toasted kataifi with the pistachio cream, tahini, a pinch of salt, and rose water if using. Stir well until everything is evenly combined into a thick, crunchy, intensely green mixture. Taste it — it should be deeply pistachio-flavored, slightly sweet, and incredibly fragrant. Tahini adds a subtle nutty depth that balances the sweetness of the pistachio cream; do not skip it if possible.
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5
Fill the chocolate shells
Remove the molds from the freezer. Spoon the pistachio-kataifi filling into each chocolate-lined cavity, pressing it firmly with the back of a spoon to fill it evenly without air gaps. Fill each cavity about ¾ full — leave about 3–4mm of space at the top for the chocolate seal layer. Press the filling very firmly so there are no loose pockets; the filling should be compact and level.
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6
Seal, freeze, and unmold
Melt the remaining 100g of chocolate. Pour it over the filling in each cavity to seal the bars completely, spreading it to the edges with a spatula so it bonds with the side walls of the chocolate shell. Tap the mold firmly on the counter a few times to release air bubbles. Place in the freezer for at least 30 minutes until completely solid. To unmold, flex the silicone mold gently and push from the bottom — the bars should release cleanly. If using a muffin tin, lift out using the plastic wrap. Drizzle with white or dark chocolate for a decorative finish.
Key Ingredients — Where to Find Them
- Kataifi pastry: Middle Eastern grocery stores, international supermarkets, Amazon, or online specialty food retailers. Sometimes labeled "kadaifi" or "kunafa dough."
- Pistachio cream: Middle Eastern or Italian grocery stores (it is used in cannoli filling), Amazon, or Trader Joe's seasonally. Or make your own — blend pistachios + honey + coconut oil for 5–8 minutes.
- Milk chocolate: Any chocolate chips, chocolate bars, or compound chocolate wafers work. Callebaut, Ghirardelli, or even store-brand all give great results.
- Tahini: Any well-stirred tahini paste. Available at every major grocery store in the condiments or international foods aisle.
Variations
- Dark chocolate version: Use 70% dark chocolate for a less sweet, more sophisticated bar. Pairs beautifully with the pistachio.
- White chocolate variation: White chocolate shell with a pistachio-kataifi filling looks stunning and tastes incredible.
- Salted caramel addition: Add a drizzle of salted caramel into the mold before the pistachio filling for a Dubai-caramel mashup.
- Almond version: Replace pistachio cream with almond butter for a nutella-adjacent flavor profile.
Frequently Asked Questions
Related Recipes
More show-stopping desserts:
- → No-Bake Cheesecake — creamy, easy, no oven required
- → Fudgy Brownies — the fudgiest brownies you will ever make
- → No-Bake Chocolate Bars — 5 ingredients, 30 minutes
Nutrition Per Bar
Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.