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.
Practical notes for Dubai Chocolate Bark
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
Once completely cool, store in an airtight container away from heat and humidity. Refrigeration can create condensation, so use it only when the ingredients require chilling.
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 Dubai Chocolate Bark 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