Classic Recipe
Classic Dubai Chocolate Bar
The recipe that started it all. Silky milk chocolate, rich pistachio cream and golden kataifi pastry — everything you need to recreate the viral Dubai bar at home.
Step-by-step instructions
Melt the chocolate
Melt 300 g of the milk chocolate in a heatproof bowl over simmering water (bain-marie), stirring until smooth. Remove from heat and stir in the remaining 100 g to temper — this gives your bars a glossy snap.
Toast the kataifi
Shred the kataifi into short strands. Melt butter in a frying pan over medium heat and toast the kataifi, stirring constantly, for 3–4 minutes until golden and fragrant. Let it cool.
Mix the filling
Combine the cooled toasted kataifi with the pistachio cream. Stir well until every strand is coated. Season with a pinch of sea salt.
Line your molds
Pour a thin layer of melted chocolate into each bar cavity of your silicone mold. Tilt to coat the sides. Refrigerate for 5 minutes to set the shell.
Fill and seal
Spoon the pistachio-kataifi filling into the chocolate shells, leaving 3 mm at the top. Cover with remaining melted chocolate and smooth the surface with a palette knife.
Set and unmold
Refrigerate for at least 1 hour until fully set. Unmold carefully and wrap in gold foil for a beautiful presentation.
💡 Dubai Bar tip: Toast the kataifi in butter over medium heat until golden before adding the pistachio cream — this makes the crunch last longer even after the chocolate sets.
Practical notes for Classic Dubai Chocolate Bar
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Store in an airtight container in a cool, dry place unless the filling contains ingredients that require refrigeration. Let chilled chocolate come toward room temperature before serving for fuller flavour.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Classic Dubai Chocolate Bar ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides