This post may contain affiliate links. Please read our disclosure policy.
Dubai chocolate bar with pistachio putter and kataifi – make at home this viral dessert, using my simple and foolproof recipe.
Fan of chocolate treats? You may want to check these Chocolate Macarons, Keto Chocolate Cake or Flourless Chocolate Muffins out.
This Dubai Chocolate Bar combines the richness of chocolate with a luscious pistachio butter filling and the satisfying crunch of kataifi pastry.
It’s the perfect mix of flavors, textures and elegance, making it great for holidays or just treating yourself. The best part?
Easy to make at home with a few straightforward steps and some high-quality ingredients. Just make sure you do your research and find some kataifi and pistachio butter and all you need is 20 minutes of your time.
What is Dubai Chocolate?
These chocolate bars are often visually stunning, featuring intricate designs, vibrant colors, and luxurious toppings like edible gold.
Their festive look has helped them gain traction on platforms like Instagram, making them a must-try item.
A Dubai Chocolate Bar is a fun dessert made by layering chocolate with a creamy pistachio filling and crunchy kataifi pastry (shredded phyllo dough).
The chocolate shell encases the rich, nutty pistachio butter and adds a satisfying crunch from the toasted kataifi, creating a luxurious and indulgent treat.
It’s inspired by Middle Eastern flavors and is often decorated with pistachios, white chocolate, colored chocolate, rose petals or edible gold for an elegant touch.
Combining the flavors and textures, different chefs have created Dubai Chocolate inspired recipes like cheesecakes, candy, ice-cream and cakes.
How to make Dubai Chocolate Bar With Pistachio Butter
Ingredients:
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
- Chocolate bar or chips, semi-sweet, or dark chocolate
- Cacao butter, vegetable or coconut oil
- Kataifi phyllo pastry, finely chopped (cooked or uncooked)
- Butter or ghee
- Sesame tahini
- Pistachio butter (creamy or chunky; homemade or store-bought)
- Sweetener – powdered sugar, honey, or maple syrup; adjust to taste or omit
Toppings like : melted chocolate, chopped pistachios or any nuts, edible gold leaf, dried fruit, chocolate shavings, coconut flakes or even puffed cereal or any other crunchy component.
Directions:
Step 1: Prepare the Mold
- Use a silicone loaf pan (dimensions 8×3.5×2.5 inches / 20x9x6 cm) for the best results, as it makes unmolding easy.
- If using a metal or glass pan, line it with parchment paper, ensuring the paper extends over the edges for easy lifting.
Step 2: Melt the Chocolate
- Chop and Melt: Chop 2/3 of the chocolate (6.6 oz / 200g) into small pieces and melt it with the cacao butter in a double boiler (or a heatproof bowl over simmering water). Stir gently until smooth.
- Temper the Chocolate: Remove from the heat and stir in the remaining 1/3 of the chocolate (3.4 oz / 100g) (chopped into larger pieces). This step tempers the chocolate, giving it a shiny finish and crisp snap once set.
Step 3: Optional Base Decoration
- To make the bar extra festive, drizzle melted white chocolate at the bottom of the mold. Sprinkle with chopped pistachios or other nuts. Let this layer set for a few minutes in the fridge before adding the main chocolate layer.
Step 4: Create the Chocolate Shell
- Pour half of the melted chocolate (about 5 oz / 150g) into the mold.
- Tilt and rotate the mold to coat the bottom and sides (about 1 inch up the walls) evenly. Use a spatula to help spread if needed.
- Place the mold in the fridge for 10 minutes to allow the chocolate shell to set.
Step 5: Prepare the Kataifi Layer
- Toast the Kataifi:
- If using raw kataifi (2.8 oz / 80g), cook it in a dry skillet over medium heat, stirring frequently, until golden brown and crisp (about 5-7 minutes).
- For pre-baked kataifi, toast it lightly in a skillet for extra crunch.
- Combine the Filling:
- In the same skillet, add the butter or ghee (1 tbsp / 0.5 oz / 14g), tahini (1 tbsp / 0.6 oz / 17g), and pistachio butter (8.8 oz / 250g / about 1 cup) to the toasted kataifi.
- Stir gently over low heat for 2-3 minutes to create a cohesive mixture.
- Taste and add sweetener (1-2 tbsp) if desired. Mix thoroughly and let cool slightly.
Step 6: Assemble the Bar
- Spread the kataifi pistachio butter mixture evenly over the set chocolate layer in the mold. Press gently with the back of a spoon to ensure a firm, even layer.
- Pour the remaining melted chocolate (about 5 oz / 150g) over the filling. Spread evenly to seal the bar completely. Smooth the top with a spatula for a professional finish.
Step 7: Chill and Garnish
- Refrigerate the chocolate bar for 2 hours, or until fully set.
- Once set, carefully remove the bar from the mold or lift it out using the parchment paper.
- Drizzle with melted white chocolate, sprinkle with chopped pistachios, or add edible gold leaf for an elegant touch.
Storage and Shelf Life
- Store in an airtight container:
- At room temperature for up to 1 day (ideal for serving).
- In the refrigerator for up to 5 days.
Recipe Tips
- Chocolate Selection: Use high-quality chocolate for the best flavor. Couverture chocolate works wonderfully if you have it. I prefer chocolate with 70% cocoa, but if you are not a fan of dark chocolate, choose one with around 50 % cocoa.
- Tempering Chocolate: Tempering ensures the chocolate sets with a glossy finish and firm texture. If you’re unfamiliar, follow the instructions above, or use a kitchen thermometer to heat and cool chocolate to precise tempering temperatures.
- Kataifi Texture: The kataifi pastry is the secret to the bar’s crunch. Ensure it’s golden and crispy before combining it with the filling ingredients.
- Custom Sweetness: Pistachio butter can vary in sweetness depending on the brand. Adjust the filling’s sweetness to your taste by adding or skipping the sweetener.
- Clean Slicing: Chill the bar briefly before cutting to achieve clean, bakery-style slices. Use a sharp knife and wipe it clean between cuts.
Why This Recipe Works
This recipe marries rich, creamy chocolate with the unique texture of kataifi pastry and the nutty goodness of pistachio butter. It’s inspired by the opulent desserts of the Middle East, yet simple enough to make at home. Whether you’re serving this at a festive gathering or gifting it to a chocolate lover, it’s guaranteed to impress.
Let me know how your Dubai Chocolate Bar turns out—I’d love to see your creations!
Dubai Chocolate Bar with Pistachio Butter and Kataifi
Video
Ingredients
For the Chocolate Shell:
- 10 oz 300g milk, semi-sweet, or dark chocolate (your choice)
- 1 tsp cacao butter or coconut oil
For the Pistachio Butter and Kataifi Layer:
- 2.8 oz 80g kataifi phyllo pastry, finely chopped
- 1 tbsp butter or ghee, 0.5 oz / 14g
- 1 tbsp sesame tahini, 0.6 oz / 17g
- 8.8 oz 250g pistachio butter (about 1 cup, creamy or chunky; homemade or store-bought), 250g pistachio butter (about 1 cup, creamy or chunky; homemade or store-bought)
- 1-2 tbsp sweetener of your choice, powdered sugar, honey, or maple syrup; adjust to taste or omit for a less sweet filling
- Optional Toppings:
- Melted white chocolate, for drizzling
- Chopped pistachios
- Edible gold leaf, for a luxurious finish
Instructions
- Step 1: Prepare the Mold
- Use a silicone loaf pan (dimensions 8×3.5×2.5 inches / 20x9x6 cm) for the best results, as it makes unmolding easy.
- If using a metal or glass pan, line it with parchment paper, ensuring the paper extends over the edges for easy lifting.
- Step 2: Melt the Chocolate
- Chop and Melt: Chop 2/3 of the chocolate (6.6 oz / 200g) into small pieces and melt it with the cacao butter in a double boiler (or a heatproof bowl over simmering water). Stir gently until smooth.
- Temper the Chocolate: Remove from the heat and stir in the remaining 1/3 of the chocolate (3.4 oz / 100g) (chopped into larger pieces). This step tempers the chocolate, giving it a shiny finish and crisp snap once set.
- Step 3: Optional Base Decoration
- To make the bar extra festive, drizzle melted white chocolate at the bottom of the mold. Sprinkle with chopped pistachios or other nuts. Let this layer set for a few minutes in the fridge before adding the main chocolate layer.
- Step 4: Create the Chocolate Shell
- Pour half of the melted chocolate (about 5 oz / 150g) into the mold.
- Tilt and rotate the mold to coat the bottom and sides (about 1 inch up the walls) evenly. Use a spatula to help spread if needed.
- Place the mold in the fridge for 10 minutes to allow the chocolate shell to set.
- Step 5: Prepare the Kataifi Layer
- Toast the Kataifi:
- If using raw kataifi (2.8 oz / 80g), cook it in a dry skillet over medium heat, stirring frequently, until golden brown and crisp (about 5-7 minutes).
- If using pre-baked kataifi, toast it lightly in a skillet for extra crunch.
- Combine the Filling:
- In the same skillet, add the butter or ghee (1 tbsp / 0.5 oz / 14g), tahini (1 tbsp / 0.6 oz / 17g), and pistachio butter (8.8 oz / 250g / about 1 cup) to the toasted kataifi.
- Stir gently over low heat for 2-3 minutes to create a cohesive mixture.
- Taste and add sweetener (1-2 tbsp) if desired. Mix thoroughly and let cool slightly.
- Step 6: Assemble the Bar
- Spread the kataifi pistachio butter mixture evenly over the set chocolate layer in the mold. Press gently with the back of a spoon to ensure a firm, even layer.
- Pour the remaining melted chocolate (about 5 oz / 150g) over the filling. Spread evenly to seal the bar completely. Smooth the top with a spatula for a professional finish.
- Step 7: Chill and Garnish
- Refrigerate the chocolate bar for 2 hours, or until fully set.
- Once set, carefully remove the bar from the mold or lift it out using the parchment paper.
- Drizzle with melted white chocolate, sprinkle with chopped pistachios, or add edible gold leaf for an elegant touch.
Notes
 At room temperature for up to 1 day (ideal for serving).
In the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is DELICIOUS! You never disappoint, Mira. Thank you