There's something magical about making your own Dubai chocolate bar recipe at home. The glossy chocolate, the rich pistachio filling, and that little crunch from toasted kataifi pastry-it feels like a treat straight from a fancy chocolatier. But here's the best part: you can absolutely make it in your own kitchen with just a few ingredients.
The first time I made these, I didn't even bother with the luster dust and they still looked gorgeous. But when I tried painting the molds with a little edible shimmer? Wow. My kids thought I had bought them from a shop in Dubai Mall.
If you love recipes that bring together chocolate and pistachios, you'll also want to check out my pistachio cake recipe (so creamy and just as impressive).
Ingredients
For the decoration
- ⅓ teaspoon luster dust (I used gold and silver) *see note 1
- a few drops water
For the filling
- 1 cup (300g) pistachio cream
- 2 tablespoon tahini
- large pinch salt
- 2 cups (160g) roasted kataifi
For the chocolate
- 3 cups (525g) chocolate chips, semi-sweet *see note 2
Instructions
Decorate the molds (Optional)
Mix the luster powder with a few drops of water. Using a clean brush, paint or splatter it into your chocolate molds. Set them aside to dry while you get the chocolate ready.
Make the pistachio Kataifi filling
In a bowl, stir together the pistachio cream, tahini, and salt. Add the roasted kataifi and mix again until everything is evenly combined. Set aside.
Temper the chocolate
Place two-thirds of the chocolate (about 2 cups / 350g) in a heatproof bowl set over a pot of simmering water. Stir until it reaches 113°F / 45°C. Remove from heat.
Stir in the remaining chocolate (1 cup / 175g) until fully melted. Keep stirring until the temperature cools to 88°F / 31°C for dark chocolate or 86°F / 30°C for milk chocolate. Now it's ready to use.
Fill the molds
Pour some chocolate into each mold, making sure the bottom and sides are coated (use a brush if you need to). Tap out any air bubbles and chill the molds in the fridge until set.
Once set, spoon in the pistachio kataifi filling. Press it gently so there are no gaps, but don't overfill.
Cover with more melted chocolate, scraping off the excess with a bench scraper so the bars are smooth and sealed. Chill again until firm, then pop them out of the molds.
Stand back and admire your homemade Dubai chocolate bars!
Notes
- Note 1: You can also use luster spray or edible gold leaf for a fancier finish.
- Note 2: Milk or dark chocolate both work here. Just remember the tempering temperatures are slightly different. Personally, I find milk chocolate too sweet for these bars, but go with your preference.
Tempering Tip
Tempering isn't strictly necessary, but it makes a world of difference. Properly tempered chocolate has that glossy shine and satisfying snap when you break it. I use a shortcut version where I melt, seed with more chocolate, and cool to the working temperature without rewarming. It works beautifully for this recipe.
FAQ
Yes, just remember to temper to 86°F / 30°C instead of 88°F / 31°C. Keep in mind, the bars will be sweeter.
Keep them in an airtight container in the fridge for up to a week. If your house is cool, room temperature storage works too.
Definitely. These bars actually taste better after a day, once the filling and chocolate settle together.
You can swap with crushed phyllo pastry, puffed rice, or even cornflakes. The key is having that crunchy texture inside.
Conclusion
Making your own Dubai chocolate bar recipe at home is easier than you think, and the results are pure luxury. The creamy pistachio, nutty tahini, and crisp kataifi filling make these bars a true Middle Eastern-inspired treat. Wrap them up for gifts, serve them after dinner, or keep them all to yourself (I won't tell).
Recipes you may like
📖 Recipe
Dubai Chocolate Bar
This Dubai chocolate bar recipe is filled with creamy pistachio, tahini, and crunchy kataifi. Tempered chocolate makes it glossy with a crisp snap. Perfect for gifting or treating yourself.
Ingredients
- ⅓ teaspoon luster dust (gold and silver)
- A few drops water
- 1 cup (300g) pistachio cream
- 2 tablespoon tahini
- Large pinch salt
- 2 cups (160g) roasted kataifi
- 3 cups (525g) semi-sweet chocolate chips
Instructions
- Mix the luster powder with a few drops of water and paint or splatter into chocolate molds. Let dry.
- In a bowl, mix pistachio cream, tahini, and salt. Stir in roasted kataifi. Set aside.
- Melt 2 cups (350g) of chocolate over simmering water until 113°F / 45°C. Remove from heat.
- Add the remaining 1 cup (175g) of chocolate and stir until fully melted. Cool to 88°F / 31°C for dark or 86°F / 30°C for milk chocolate.
- Pour melted chocolate into molds, coat bottom and sides, and chill until set.
- Fill with pistachio kataifi mixture, gently pressing in without overfilling.
- Top with more melted chocolate and scrape excess. Chill until firm.
- Pop bars out of molds and enjoy your homemade Dubai chocolate bars!
Notes
Note 1: Luster spray or edible gold leaf can also be used. Note 2: You can use milk or dark chocolate; adjust tempering temperatures accordingly. Tempering gives a glossy finish and crisp snap. Store in an airtight container in the fridge for up to a week. Tastes even better after a day.
Nutrition Information:
Serving Size:
1 barAmount Per Serving: Calories: 2498Total Fat: 127gSaturated Fat: 56gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1152mgCarbohydrates: 319gFiber: 12gSugar: 159gProtein: 32g
Comments
No Comments