How to Make a Dubai Chocolate Bar at Home

The Dubai chocolate bar went viral for one reason: the snap of chocolate, then a thick green layer of pistachio cream packed with crispy toasted kataifi. You can make it at home in about 30 minutes of hands-on time. The pistachio filling is where most homemade versions fall short, so start with a rich, roasted pistachio cream.

What you need

Makes 2 large bars (or about 12 filled chocolate cups).

  • Chocolate: 300 g (about 10.5 oz) good milk or dark chocolate, chopped
  • Kataifi: 100 g (about 3.5 oz) shredded phyllo (kataifi/kunafa dough), chopped into short pieces
  • Butter: 2 tbsp unsalted butter
  • Pistachio cream: about 150 g (roughly 3/4 of a 7 oz jar) Belgico Pistachio Cream, or Belgico Crunchy Pistachio Sauce for extra crunch
  • Optional: 1 tbsp tahini and a pinch of flaky salt
  • Equipment: a chocolate bar mold or a small loaf pan lined with parchment

Step by step

  1. Toast the kataifi. Melt the butter in a wide pan over medium heat. Add the kataifi and stir constantly for 5–8 minutes until deep golden and crisp. Spread on a plate and let it cool completely; warm kataifi goes soft once mixed.
  2. Make the filling. Stir the pistachio cream well in the jar first. Mix it with the cooled kataifi (and tahini, if using) until every strand is coated. It should hold together when pressed.
  3. Coat the mold. Melt two-thirds of the chocolate gently (short bursts in the microwave, stirring often, or over a water bath). Pour it into the mold, tilt to coat the sides, and tip out the excess. Chill 10 minutes until set.
  4. Fill. Press the pistachio filling into the chocolate shell, leaving a few millimeters at the top.
  5. Seal. Melt the remaining chocolate and spread it over the filling to close the bar. Scrape the top flat.
  6. Set. Refrigerate for at least 1 hour, then unmold. Let it sit at room temperature for 5 minutes before cutting for a clean crack.

Tips for the best bar

  • Crunch is everything. Toast the kataifi darker than you think, and cool it fully before mixing.
  • Want more texture? Use the Crunchy Pistachio Sauce, which already has toasted pistachio pieces folded in.
  • Glossy finish: tempered chocolate gives the shiniest bar and a sharp snap. Untempered chocolate works too; just keep the bars chilled.
  • Storage: keep bars in an airtight container in the fridge and eat within a few days, while the kataifi is still crisp.

More ways to use the filling

The same pistachio-kataifi mix makes a great filling for chocolate-dipped strawberries, croissants, brownies, and cheesecake toppings. For more ideas, see 10 ways to use pistachio cream.

Making Dubai bars for a café or bakery? Our 8.8 lb (4 kg) Pistachio Crunch Sauce bucket fills roughly 80 bars at 50 g each. Request wholesale pricing.