Dubai Chocolate
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Imagine biting into a rich, velvety chocolate bar that perfectly balances crunchy kataifi pastry with the nutty goodness of pistachio paste. Dubai Chocolate, the viral sensation sweeping kitchens worldwide, is a luxurious fusion of textures and flavors that transports your taste buds straight to the vibrant streets of Dubai.
I just whipped up this Dubai Chocolate recipe today and was so thrilled with how it turned out that I couldn’t wait to share it with you all. Usually, I stick to my content calendar and post recipes a few months after creating them, but this one was too exciting to hold back!
One of the best things about this recipe is how easy it is to make. Most of the steps are straightforward, and you’ll have delicious chocolate bars in about an hour. Plus, making Dubai Chocolate at home is a smart choice. Store-bought versions can get pretty pricey, but with just a few simple ingredients, you can create these luxurious bars without breaking the bank.
Before You Start
- Prepare Your Ingredients Ahead: Make sure you have all your ingredients measured and ready before you start. This recipe is straightforward, and having everything on hand will make the process smooth.
- Melting the Chocolate: The hardest part is melting the chocolate. Use a double boiler or microwave in short bursts, stirring frequently to prevent burning. Smooth, fully melted chocolate is key for a glossy finish and easy molding.
- Toasting the Kataifi: When toasting the kataifi pastry, keep an eye on it and stir regularly to achieve an even golden color. This step adds that perfect crunchy texture that contrasts beautifully with the creamy filling.
- Chilling the Molds: After coating the molds with chocolate, let them chill in the fridge until the shell is set. This ensures the chocolate hardens properly, making it easier to unmold your bars without breaking.
Ingredients You’ll Need
- Kataifi Pastry: This shredded phyllo dough brings a wonderful crunch to the bars. If you can’t find kataifi, shredded phyllo or crispy shredded dough work well as substitutes.
- Unsalted Butter: Butter helps toast the pastry, giving it a rich, golden flavor. It’s essential for achieving that perfect crunch.
- Pistachio Paste: This creamy paste adds a nutty depth that pairs beautifully with chocolate. If you don’t have pistachio paste, almond paste is a great alternative.
- Tahini: Tahini brings a subtle, nutty richness to the filling. You can swap it with another nut butter like almond or cashew butter if needed.
- Salt: Just a pinch of salt enhances all the flavors, balancing the sweetness and richness of the chocolate and nuts.
- Dark or Milk Chocolate: Choose your favorite type of chocolate to melt and coat the bars. I used dark chocolate because the pistachio paste is really sweet, but feel free to use milk chocolate.
Start by melting 2 ounces of unsalted butter in a large, high-sided skillet over medium heat. Add the 5 ounces of kataifi pastry, breaking it up as you go. Toast the pastry thoroughly, stirring frequently for about 7 minutes until it turns evenly golden and crunchy.
Tip: Stir regularly to prevent the pastry from burning and ensure an even toasting.
In a large bowl, combine 12 ounces of pistachio paste, ¾ ounce of tahini, and a pinch of salt. Mix them together until well blended. Next, add the toasted kataifi pastry to the mixture and stir until everything is evenly incorporated. Set the filling aside for later.
Place 2 large chocolate bar molds on a tray. Melt ½ of the 1 pound of dark or milk chocolate until smooth. You can do this using a double boiler or microwave in short 30 second bursts, stirring frequently. At this point, if you wish, you could also drizzle some melted colored chocolate like white, green or pink on the bottom of the molds for that unique Dubai chocolate look.
Spoon ½ of the melted chocolate into each mold, tilting the molds to coat the sides and bottom thoroughly. Pour out any excess chocolate, leaving a thin, even shell. Make sure you brush some up the sides of the mold too. Place the molds in the fridge and let the chocolate set, for about 10 minutes.
Once the chocolate shells have set, melt the remaining ½ of the chocolate until smooth. Carefully fill each shell with the kataifi-pistachio mixture, pressing it in gently and evenly to ensure a uniform filling.
Spoon the newly melted chocolate over the top of the filling to seal everything in. Smooth out the chocolate with a spatula and scrape away any excess for a neat finish.
Place the filled molds back in the fridge until the chocolate is fully set. Once hardened, carefully unmold the Dubai Chocolate bars. They should release easily, revealing your beautifully crafted homemade chocolates. If there’s any excess chocolate on the side, feel free to cut it off with a clean sharp knife.
Frequently Asked Questions
Can I use different nuts instead of pistachio paste?
Absolutely! While pistachio paste adds a unique nutty flavor, you can substitute it with almond paste or cashew butter for a different twist.
What type of chocolate works best for this recipe?
You can use either dark or milk chocolate based on your preference. Dark chocolate offers a rich, intense flavor, while milk chocolate provides a creamier sweetness. Choose high-quality chocolate for the best results and a smooth finish.
How should I store the Dubai Chocolate bars?
Store your Dubai Chocolate bars in an airtight container in the refrigerator. Keeping them refrigerated helps maintain their shape and texture, especially since the filling contains pistachio paste and tahini. For the best flavor, let the bars come to room temperature for about 10-15 minutes before serving.
Can I freeze these chocolate bars?
Yes, you can freeze Dubai Chocolate bars! Place them in an airtight container or freezer-safe bag to prevent freezer burn. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply let them thaw in the refrigerator overnight or at room temperature for about 30 minutes.
How long do the Dubai Chocolate bars last?
When stored properly at room temperature, your homemade Dubai Chocolate bars will stay fresh for up to two weeks. If you’ve frozen them, they can last up to three months.
More Delicious Treats
- Buckeye Cookies
- The Best Hot Chocolate
- Mississippi Mud Pie
- Chocolate Covered Strawberries
- Chocolate Truffles
- Slow Cooker Chocolate Candy
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Dubai Chocolate
Ingredients
- 5 ounces kataifi pastry (shredded phyllo, chopped and separated)
- 2 ounces unsalted butter
- 12 ounces pistachio paste
- ¾ ounce tahini (approximately 0.8 oz)
- pinch of salt
- 1 pound dark or milk chocolate (melted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large, high-sided skillet, melt the 2 oz butter over medium heat. Add the kataifi pastry, breaking it up as you go. Toast it thoroughly, stirring frequently, for about 10 minutes until it’s evenly golden and crunchy.
- In a large bowl, mix together the pistachio paste, tahini, and a pinch of salt until well combined. Add the toasted kataifi to this mixture and stir until everything is evenly blended. Set aside.
- Have 2 large chocolate bar molds ready on a tray. Melt ½ the chocolate (dark or milk) until smooth.
- At this point, if you wish, you could also drizzle some melted colored chocolate like white, green or pink on the bottom of the molds for that unique Dubai chocolate look. Spoon ½ of the melted chocolate into each mold, tilting to coat the sides and bottom thoroughly. Pour out any excess so you’re left with a thin, even chocolate shell. Place the molds in the fridge until the chocolate shell is set, about 10 minutes.
- Once the shells have set, melt the remaining ½ of the chocolate. Fill each chocolate shell with the kataifi-pistachio mixture, pressing it in gently and evenly.
- Spoon the newly melted chocolate over the top to seal everything in. Smooth it out and scrape away any extra for a neat finish.
- Pop the molds back in the fridge until the chocolate is fully set, another 10-15 minutes. Carefully unmold the bars. They should release easily once the chocolate has hardened completely.
Equipment
Notes
- Chocolate Choice Matters: Using high-quality chocolate makes a big difference in the final taste and texture, so choose your favorite for the best results.
- Perfect for Gifting: These elegant chocolate bars make beautiful homemade gifts for friends and family on any occasion.
- Storage Tip: For the best texture, keep your bars refrigerated and bring them to room temperature before serving to enhance their flavors.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
