How To Make The Viral Dubai Chocolate Recipe Easy Version
A deliciously creamy and crunchy treat made with pistachio butter, tahini, and crispy pastry—this homemade Dubai Chocolate Bar is a 30-minute indulgence you won’t want to miss!
Servings: 10
Calories: 273kcal
Equipment
- Microwave
- 1 Chocolate mold The finished chocolate bar is about 22 cm long, 10 cm wide, and 2 cm thick.
- Skillet
- Pastry brush or a spoon
Ingredients
- 1 oz White chocolate
- 7 oz Milk chocolate bar chopped or broken into pieces
- 4 tablespoon Unsalted butter
- 4.2 oz Kataifi dried, chopped and toasted
- 3.5 oz Pistachio butter
- 4 tablespoon Tahini
Instructions
- Pop the white chocolate into a microwave-safe bowl. Heat it in 30-second bursts, stirring after each one, until smooth and melted. Use a fork to drizzle it into your mould to create a marble effect. Freeze for 2 minutes to set.1 oz White chocolate
- Melt the butter in a skillet over medium heat. Add the kataifi, the pistachio butter and tahini, then stir well until everything’s evenly coated. Set aside to cool for about 5 minutes.4 tablespoon Unsalted butter, 4.2 oz Kataifi , 3.5 oz Pistachio butter, 4 tablespoon Tahini
- Melt the milk chocolate using the same method. Pour half over the white chocolate layer and use a pastry brush to coat the sides of the mold—this helps form a shell. Freeze for 3 minutes to firm it up.7 oz Milk chocolate bar
- Spoon the kataifi-pistachio filling into the mold. Press it down well, making sure it’s flat and reaches into the corners.
- Pour the rest of the melted milk chocolate over the filling. Spread it out evenly with a pastry brush or spatula to seal the top. Freeze for 10 minutes or until fully set.
- Pop the chocolate bar out of the mold, slice it into pieces, and you’re good to go! Keep any extras in the fridge so they stay nice and firm.
Video
Notes
– Use silicone molds if you can. They make it so much easier to pop the bars out without cracking the chocolate.
– Add coconut oil to the chocolate if it’s not melting smoothly. About ½ teaspoon is enough to help it stay glossy and smooth.
– Fresh vs dried kataifi: I used dried, chopped, and toasted kataifi. You can also use fresh—just toast it in the butter until golden before adding the pistachio butter and tahini. There’s also the option to use dried and chopped but not toasted—it’ll just give a slightly different texture.
– The white chocolate layer is just for the marbled effect, so if you’re skipping it, that’s totally fine too.
– Store in the fridge in an airtight container. It keeps the bars firm and crunchy. They’ll last about a week.
– Freezer-friendly: These freeze well! Just pop them into a sealed container and freeze for up to 3 months.
Nutrition
Calories: 273kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 96mg | Potassium: 172mg | Fiber: 2g | Sugar: 14g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
