Tulo

Dubai Chocolate Bar Recipe

A chocolate bar cut in half showing a thick green pistachio-kataifi filling with visible strands of crispy toasted shredded phyllo between two layers of dark chocolate.
Photo by Shameel mukkath on Pexels

The viral Dubai chocolate bar (and the pistachio-kadayif style bar Lindt has since released its own take on) gets its signature crunch from kataifi, shredded phyllo dough, toasted in butter until deeply golden before it's folded into pistachio cream. Toasting the kataifi separately and letting it cool slightly before mixing keeps every strand crisp instead of steaming soft inside the warm pistachio cream, which is the main way homemade versions of this bar go soft and pasty instead of crackly.

Prep
30 min
Cook
10 min
Total
85 min
Servings
8

Ingredients

Servings8
  • 14 oz dark or milk chocolate, chopped
  • 3 1/2 oz kataifi (shredded phyllo dough), thawed
  • 3 tbsp unsalted butter
  • 1 cup pistachio cream or pistachio paste
  • 2 tbsp tahini
  • 1/4 tsp fine sea salt
  • 2 tbsp shelled pistachios, chopped, for topping

Nutrition per serving

Calories
598
Protein
8g
Carbs
52g
Fat
40g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Line the bottom of a rimmed baking sheet with parchment and set 6 to 8 silicone chocolate bar molds nearby. Roughly chop the chocolate and split it into two piles: two-thirds and one-third.
  2. 2Melt the larger pile in a heatproof bowl set over barely simmering water, stirring often, until it reaches about 115°F (46°C) and is fully smooth. Remove from the heat and stir in the remaining chopped chocolate a little at a time until it's fully melted and the mixture cools to 82°F (28°C).
  3. 3Spoon a thin layer of the tempered chocolate into each mold, tilting and using the back of a spoon to coat the bottom and sides evenly. Invert the molds onto parchment for a minute to let the excess drip off, then chill in the fridge for 8-10 minutes until set.
  4. 4Melt the butter in a skillet over medium heat. Add the kataifi and toss constantly with tongs, breaking up any clumps, until deep golden brown and fragrant, 6-8 minutes. Spread it on a plate to cool for 5 minutes.
  5. 5Once the kataifi has cooled slightly, add the pistachio cream, tahini, and sea salt, and fold together until every strand is coated and the mixture clumps together when pressed.
  6. 6Spoon the pistachio-kataifi filling into the chocolate-lined molds, pressing gently into an even layer and leaving about 1/8 inch of space at the top for a chocolate seal.
  7. 7Rewarm the reserved tempered chocolate if it has thickened, then pour it over the filling, spreading it level with an offset spatula. Tap the mold firmly on the counter a few times to release air bubbles.
  8. 8Sprinkle the tops with the chopped pistachios before the chocolate sets, then refrigerate for 30-45 minutes, until fully firm.
  9. 9Flex the molds gently to release the bars. Store in an airtight container in the refrigerator until ready to serve.

Tips & variations

  • For a shell closer to the original viral bar, use white chocolate tinted with a little green food coloring, or split the mold between white and dark chocolate for a marbled look.
  • If kataifi isn't available, crushed phyllo pastry sheets toasted in butter or crushed waffle cones work as a crunchy stand-in, though the texture will be flakier rather than stringy.
  • No pistachio cream on hand? Blend 1 cup toasted shelled pistachios with 2 tablespoons neutral oil and 2 tablespoons powdered sugar until mostly smooth for a rougher, more rustic homemade version.
  • A few drops of rose water or orange blossom water stirred into the filling gets closer to the Middle Eastern kunafa flavor the original bar is built on.

Storage & reheating

Store the bars in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 8-10 minutes before eating so the shell isn't rock-hard and the filling softens slightly. Freezing isn't recommended, since thawing tends to soften the kataifi and dull its crunch.

Tips from the Tulo kitchen

  • Weighing the chocolate for tempering is more reliable than eyeballing the two-thirds/one-third split, since too little reserved chocolate won't cool the mixture enough to set up glossy.
  • Keep the kataifi moving constantly in the skillet; it goes from golden to burnt in under a minute once it starts browning.

FAQ

What is Dubai chocolate, exactly?

It's the nickname for a chocolate bar filled with pistachio cream and crispy toasted kataifi (shredded phyllo), popularized by a small Dubai-based chocolatier and then copied widely once it went viral online.

Did Lindt release its own Dubai chocolate bar?

Lindt has released a pistachio-and-kadayif-filled bar inspired by the same trend. This recipe recreates the flavor and crunch at home using kataifi, pistachio cream, and tahini, without needing a specific branded product.

Where do I find kataifi?

Look for it frozen or fresh in Middle Eastern grocery stores, next to phyllo dough, usually labeled kataifi, kadayif, or shredded phyllo. It needs to be fully thawed and separated gently before toasting.

Can I use melted chocolate chips instead of tempering?

Yes, but skip storing the bars at room temperature; untempered chocolate stays softer and can develop a dull, streaky surface, so keep them refrigerated and serve straight from the fridge.

Is pistachio cream the same as pistachio butter?

They're often used interchangeably, but pistachio cream usually has added sugar and oil for a smoother, sweeter spread, while pure pistachio butter is just ground nuts. Either works here, though pure butter will taste less sweet.