How to Make a Dubai-Style Chocolate Bar at Home

If you’ve heard of the viral Dubai Chocolate Bar, you know it’s a luxurious treat packed with creamy pistachio, crunchy kataifi, and rich chocolate, sometimes with a hint of cardamom. This isn’t just a candy bar; it’s more like a luxurious treat you’d get at a high-end dessert café in the UAE. The good news? You can make a version of it right in your own kitchen. This recipe blends dark chocolate with creamy date filling and a hint of cardamom for that Middle Eastern twist. It’s simple, but the end result feels seriously indulgent. Whether you’re making it for yourself or as a gift, this homemade Dubai-style chocolate bar will stand out.

Ingredients

Chocolate Shell:

• 12-16 oz (340-450g) high-quality chocolate (milk, dark, or a mix; avoid chocolate chips due to stabilizers)
• Optional: 1-2 tsp coconut oil (for smoother melting, if not tempering)
• Optional: 2 oz (60g) white chocolate (for decorative drizzle)

Filling:

• 4-5 oz (113-142g) kataifi pastry (shredded phyllo dough, found frozen in Middle Eastern or Mediterranean stores)
• 2 tbsp (30g) unsalted butter or ghee (for toasting kataifi)
• ½ cup (120g) pistachio cream (sweetened pistachio spread, not pistachio butter)
• 2-3 tbsp (30-45g) tahini (for nutty depth; optional but recommended)
• Pinch of sea salt (to enhance flavors, optional)
• ¼ tsp ground cardamom or a few drops of rosewater (optional, for Middle Eastern flair)

Method of Preparation

Prepare the Molds (Optional Decoration)

Begin with an optional decorative layer to enhance the bars’ visual appeal. Melt 2 oz (60g) white chocolate in a microwave-safe bowl, using 10-15-second intervals and stirring until smooth. For a colorful touch, mix in green or orange food coloring. Drizzle the melted chocolate into silicone chocolate bar molds with a spoon or fork to form patterns. Freeze the molds for 5-10 minutes to set the decoration.

Toast the Kataifi

Toasting kataifi ensures its signature crispy texture. Roughly chop or break 4-5 oz (113-142g) kataifi pastry into 1-2 inch strands for easier handling. In a large skillet, melt 2 tbsp (30g) unsalted butter or ghee over medium heat. 

Add the kataifi and toast, stirring frequently, until golden brown and crispy, about 8-10 minutes. Monitor closely to avoid burning, then remove from heat and let cool slightly.

Prepare the Filling

The filling blends creamy and crunchy elements for the bar’s iconic texture. In a large bowl, combine the toasted kataifi with ½ cup (120g) pistachio cream and 2-3 tbsp (30-45g) tahini, mixing until the kataifi is evenly coated in a rich, nutty blend. Add a pinch of sea salt, if desired, to balance sweetness. Set the filling aside for assembly.

Melt the Chocolate

A smooth, high-quality chocolate shell forms the bar’s structure. Chop 12-16 oz (340-450g) chocolate into small pieces and melt in a double boiler or microwave, using 20-30 second intervals and stirring until smooth. For easier handling without tempering, add 1-2 tsp coconut oil (optional). For a glossy, firm shell, temper the chocolate by heating to 115°F (46°C) for dark or 105°F (40°C) for milk, cooling to 80°F (27°C), then reheating to 86-88°F (30-31°C) for milk or 90°F (32°C) for dark.

Coat the Molds

Build a sturdy chocolate shell to hold the filling. Pour about 2 tbsp of melted chocolate into each mold cavity, spreading it evenly across the bottom and sides with a spoon or pastry brush. Ensure the coating is thick enough to encase the filling. Refrigerate or freeze the molds for 10-15 minutes to set, reserving the remaining chocolate for later.

Fill the Molds

Add the flavorful filling to the set chocolate shells. Spoon the kataifi-pistachio mixture into each mold, pressing gently to pack it evenly without crushing the kataifi. Leave a small gap, about ⅛ inch, at the top for the final chocolate layer. Optionally, refrigerate for 10 minutes to firm up the filling before sealing.

Seal the Bars

Finish the bars with a smooth chocolate top. Reheat the remaining chocolate if it has hardened, then pour it over the filling to cover completely, smoothing with a spatula or spoon for an even surface. Tap the mold gently to remove air bubbles. Refrigerate for 30 minutes to 1 hour until fully set.

Unmold and Store

Complete and store the bars to maintain freshness. Carefully pop the bars out of the silicone molds and trim excess chocolate with a paring knife for a polished look. 

Store in an airtight container in the fridge for up to 2 weeks to preserve the kataifi’s crunch and chocolate’s quality. Let the bars sit at room temperature for 10 minutes before serving to enhance flavor.

Conclusion

And that’s a wrap on your homemade Dubai chocolate bar adventure! This recipe lets you whip up a decadent treat that’s packed with that iconic pistachio-kataifi crunch and rich chocolatey goodness, all from the comfort of your kitchen. 

It’s a fun, rewarding way to recreate a viral dessert while saving some cash. Whether you stick to the classic vibe or toss in your own flair, these bars are sure to impress. So, gather your ingredients, have a blast putting it together, and get ready to savor every delicious bite. You’ve got this!