Dubai Chocolate Recipe: How to Make at Home?

You’ve probably seen the viral Dubai chocolate bar all over social media. The outer layer is glossy with a deep cocoa scent, and the pistachio filling is rich, creamy with an airy, fluffy texture. When you break a piece, the crispy crunch sound is simply irresistible. From the first bite, I knew I had to make my very own Dubai chocolate at home. Fortunately, with just a few ingredients and some cooking tips, you can easily create this treat without a plane ticket.

Ingredients:

• 10 oz milk chocolate
• 6 oz pistachio butter
• 6 oz Kataifi pastry, finely chopped
• 1 oz white chocolate
• 1 cup tahini
• 2 tablespoons ghee, divided
• 1/4 teaspoon sea salt
• 1/2 oz shelled pistachios, roughly chopped
• 1/2 oz blanched almonds, roughly chopped
• 1/4 oz dried cranberries or chopped dates

Equipment:

• Heatproof bowl
• Non-stick skillet
• Saucepan
• Silicone spatula
• Offset spatula
• Chocolate bar mold
• Cooking thermometer

What is Dubai Chocolate?

Like Labubu, Dubai chocolate was one of the biggest hits last year. It does, as its name implies, hail from a Dubai-based Dessert & Chocolate shop called FIX. Thanks to TikTok, it quickly went viral online and eventually entered the US market. Basically, Dubai chocolate is a gourmet, layered, artisanal take on a classic chocolate bar, filled with decadent pistachio butter, rich tahini and crunchy kataifi pastry.

What’s in Dubai Chocolate?

The foundation of Dubai chocolate is milk chocolate, but if you prefer, you can choose dark chocolate with 70% of higher cocoa. The filling consists of toasted kataifi pastry, a Middle Eastern and Mediterranean delicacy, and sweet pistachio-tahini cream, creating a striking contrast between the crispy and silky textures.

Based on your taste, you can also add chopped nuts, dried fruits, cardamon, and other spices. For example, this Dual chocolate recipe includes chopped pistachios, chopped almonds, and dried cranberries for an extra flavor boost.

RELATED: How to Make Chocolate Lava Cake?

How to Make Dubai Chocolate Bar?

The most challenging part of this Dubai chocolate recipe is that you’ll need a chocolate bar mold and a cooking thermometer, but I think they’re worth the investment. If you already have them, that’s great! Just get your hands dirty! The steps are straightforward and easy to follow, but the toughest thing is to resist the temptation to snack on it while it cool and set in the freezer.

Step 1: Toast the filling

In your non-stick skillet, melt one tablespoon of ghee over medium heat. If you don’t have ghee, butter will do just fine. Add the finely chopped kataifi pastry. Toast it, stirring constantly, for 3-4 minutes until it turns a fragrant, golden brown. It will smell nutty and warm. Transfer it to a bowl and mix in pistachio butter, tahini, chopped pistachios, chopped almonds, dried cranberries, and salt. Stir until it forms a thick, cohesive paste. Set aside and let it cool completely.

Step 2: Melt the white chocolate

Fill a saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl over the water to create a double boiler. Break the white chocolate into small chunks and toss them in the bowl. Stir constantly with a spatula until the chocolate is fully melted and silky. Then pour the melted chocolate into the bottom of the mold randomly, which will be the irregular pattern on top of the Dubai chocolate. Pop it into the freezer to set. 

Step 3: Melt the milk chocolate

Set up the same double boiler. Add two-thirds of the broken-up milk chocolate and the remaining ghee to the upper bowl. Keep stirring and monitor the chocolate temperature with your thermometer until it reads 110-115°F (43-46°C). If overcooked, it will burn easily. Cool the chocolate to 95-100°F (35-38°C), then toss the rest chocolate in and stir until melted and smooth.

Step 4: Create the first layer

Pour about two-thirds of the melted milk chocolate into your mold. Spread it with an offset spatula to create an even base layer, ensuring it climbs up the sides of each cavity slightly. Return the mold to the freezer for 10-12 minutes, or until the chocolate is completely set.

Step 5: Add the filling and seal

Remove the mold from the freezer. Spoon the pistachio-kataifi mixture and press it firmly and evenly over the hardened chocolate base. Re-warm the remaining melted milk chocolate a bit until it’s fluid again. Pour it over the filling layer. Tap the mold to settle, and use the offset spatula to smooth the top and remove excess chocolate. Freeze it again until fully firm.

Finally, gently unmold, and your Dubai chocolate bar should have a crisp snap, a complex middle layer of crunchy, nutty paste, and the signature look of a true Dubai-style treat.

Can I Make Dubai Chocolate with Strawberries?

Yes, you can, and you absolutely should. This is a bit different from the Dubai chocolate bar, but the ingredients are quite similar, except for the fresh strawberries. And more importantly, you don’t need a chocolate bar mold.

To make it, just melt the milk chocolate and prepare the pistachio-kataifi mixture as above. Then, simply assemble them with diced strawberries into cups, and you’re all set!

RELATED: How to Make Tanghulu?

Tips for the Best Dubai Chocolate

• Adding green food coloring to white chocolate can replicate the most authentic Dubai chocolate.
• Ghee is the cornerstone of its unique flavor profile and the key to distinguishing normal chocolate from it.
• Using a cooking thermometer can make the chocolate smoother, especially if you’re serious about chocolate.
• Storing chocolate bars in an airtight container in the refrigerator can preserve them for up to 3 days.