Go Back

Dubai Chocolate Bar

Dubai chocolate takes viral food trends and turns them into something genuinely worth making at home. This pistachio-filled, knafeh-topped chocolate bar combines Middle Eastern flavors with European chocolate craftsmanship. The contrast of crunchy shredded phyllo, creamy pistachio butter, and snappy dark chocolate creates a textural experience that store-bought versions simply cannot match.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 bars
Course: Confection, Desserts
Cuisine: Middle Eastern Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Butter Filling
  • 2 cups raw pistachios shelled
  • 2 tablespoons neutral oil avocado or grapeseed
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon tahini
Crispy Knafeh Layer
  • 4 ounces 113 g kataifi (shredded phyllo dough), thawed
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cardamom
Chocolate Shell
  • 14 ounces 400 g dark couverture chocolate, finely chopped
  • 1 tablespoon cocoa butter optional, for extra snap

Equipment

  • Food processor with sharp blade
  • Rimmed baking sheet
  • Parchment paper
  • Chocolate bar molds or 8x8 inch baking pan
  • Double boiler or heatproof bowl over saucepan
  • Instant-read thermometer
  • Offset spatula
  • Rubber spatula
  • Sharp knife

Method
 

  1. Bring a small pot of water to a boil and add the raw pistachios. Boil for exactly 2 minutes, then drain immediately and transfer to a bowl of ice water for 30 seconds. Pinch each nut to remove the papery skins.
  2. Spread the blanched pistachios on a clean kitchen towel and rub gently to remove remaining skins. Transfer to a baking sheet and dry in a 200°F (93°C) oven for 10 minutes until completely dry.
  3. Add the dried pistachios to your food processor and process continuously for 8 to 10 minutes, scraping down the sides every 2 minutes, until smooth and flowing.
  4. Add the oil, powdered sugar, salt, and tahini to the processor with the pistachio butter. Process for another 60 seconds until completely incorporated and glossy. Set aside.
  5. Pull the thawed kataifi apart into a large bowl, separating any clumps with your fingers. Drizzle the melted butter over the strands and toss with your hands until every piece is coated.
  6. Spread the buttered kataifi in a thin layer on a parchment-lined baking sheet. Sprinkle the sugar and cardamom evenly over the top. Bake at 350°F (175°C) for 10 to 12 minutes, stirring halfway through, until deep golden brown. Let cool completely.
  7. Place two-thirds of your chopped chocolate (about 9 ounces) in a heatproof bowl over barely simmering water. Stir constantly and heat until the chocolate reaches exactly 115°F (46°C).
  8. Remove the bowl from heat and add the remaining chopped chocolate. Stir continuously until the temperature drops to exactly 82°F (28°C), then briefly return to the double boiler and warm to 88-90°F (31-32°C).
  9. Pour tempered chocolate into your molds, filling each cavity completely. Tilt and rotate to coat all surfaces, then invert over parchment paper and tap firmly to remove excess, leaving a thin shell.
  10. Spoon a generous layer of pistachio butter into each chocolate shell, spreading to cover the bottom and reach the edges. Press a layer of cooled, crispy knafeh into the pistachio butter, pushing gently so it adheres. Fill each mold to about 3/4 full.
  11. Pour tempered chocolate over the filling to cover completely, tapping the mold gently on the counter to release air bubbles. Use an offset spatula to scrape the surface flat and level.
  12. Refrigerate the filled molds for 20 minutes to set the chocolate, then transfer to room temperature for 10 minutes before unmolding. Flex the mold gently and invert; the bars should release with a light tap.

Notes

Store finished bars at cool room temperature (65-68°F) rather than in the refrigerator; cold storage dulls the chocolate's shine and can cause the knafeh to absorb moisture and turn soft. Bars keep well for about 5 days at room temperature in an airtight container, or up to 2 weeks refrigerated. The pistachio butter can be made up to 2 weeks ahead, and the toasted knafeh can be prepared up to 3 days ahead.