Easy Sweets
Dubai Chocolate Bark
The easiest Dubai chocolate recipe you'll make. Swirled dark and white chocolate bark topped with pistachio cream, toasted kataifi and whole pistachios — as beautiful as it is delicious.
Step-by-step instructions
Melt chocolates separately
Melt dark chocolate and white chocolate in two separate bowls over a bain-marie. Let both cool slightly.
Pour and swirl
Line a baking sheet with parchment. Pour dark chocolate and spread to a rough rectangle. Drop spoonfuls of white chocolate on top and use a skewer to swirl the two chocolates together.
Add toppings
Immediately drop small spoonfuls of pistachio cream over the surface. Scatter toasted kataifi and whole pistachios across the bark.
Optional lustre
If using, hold the gold lustre spray 30 cm away and lightly mist the bark for a glamorous finish.
Set
Leave at room temperature for 30 minutes, or refrigerate for 15 minutes until fully set.
Break and store
Break into irregular shards. Store in an airtight tin between layers of parchment paper for up to 2 weeks.
💡 Dubai Bar tip: Work quickly once you pour the melted chocolate — it starts setting fast. Have all your toppings prepped and ready to scatter before you start pouring.