How to Make Dubai Chocolate

Dubai chocolate has become one of the most talked-about desserts of the past two years. First created by Fix Dessert Chocolatier in Dubai, it pairs smooth chocolate with pistachio cream, tahini, and crunchy kataifi pastry. The result is a layered bar that looks striking, tastes indulgent, and delivers an unexpected balance of nutty, creamy, and crisp textures.

This guide shows you how to make Dubai chocolate at home, even if you are a beginner. You will learn the exact ingredients, step-by-step method, and pro tips for success. Along the way, you will also find quick variations, including a strawberry cup version and a cake-style twist.

Ingredients Needed For Dubai Chocolate

For the Chocolate Shell

• 500 g milk or dark chocolate (choose dark for a less sweet finish, milk for creamier flavor)
• Optional: 15 g pink candy melts + 1/2 tsp coconut oil (for splatter)
• Optional: 15 g green candy melts + 1/2 tsp coconut oil (for splatter)

For the Filling

• 150 g kataifi pastry, finely chopped and separated
• 60 g butter
• 360 g pistachio paste or cream
• 20 g tahini
• Pinch of fine salt

Flavor Options

• 1 tsp vanilla extract for a rounder flavor
• 1/2 tsp ground cardamom for Middle Eastern warmth
• A touch of orange zest or rose water for a floral lift

Equipment Checklist

• Large frying pan or skillet
• Heatproof bowl
• Microwave or double boiler
• Two deep bar molds (or loaf pans lined with parchment)
• Pastry brush or spoon
• Offset spatula
• Sharp knife for slicing

How to Make Dubai Chocolate

1. Toast the Kataifi

Place a large frying pan over medium heat and melt the butter. Add the kataifi strands, breaking them apart as they cook. Stir continuously for 15 to 18 minutes until golden brown and crisp. Transfer to a bowl and let cool completely.

2. Mix the Filling

Combine pistachio paste, tahini, and salt in a mixing bowl. Fold in the cooled toasted kataifi until evenly coated. Set aside.

3. Prepare the Chocolate

Melt the chocolate in a microwave using 20-second bursts, stirring between each, or set up a double boiler on the stovetop. For a glossy finish and clean snap, temper the chocolate by bringing it to 113–118°F, cooling to 80–82°F, then reheating to 86–88°F. Beginners can use the simple melt method.

4. Coat the Molds

Spoon a thin layer of melted chocolate into each mold or lined loaf pan. Tilt and spread to cover all sides, then tap to remove air bubbles. Chill for 5 minutes to set. Repeat with a second coat for strength.

5. Add the Filling

Pack the pistachio-kataifi mixture firmly into the chocolate shell, leaving a small gap at the top for sealing.

6. Seal the Bars

Pour remaining chocolate over the filling, smoothing the surface with an offset spatula. Tap gently to remove air bubbles. Chill until firm.

7. Unmold and Slice

Once fully set, remove bars from the molds. Slice with a sharp knife warmed under hot water and dried for neat, layered cuts.

Tips for Best Results

Control the Chocolate

• Avoid overheating chocolate, which causes graininess.
• For shine and snap, temper chocolate using the simple temperature curve.
• Always stir gently to keep air bubbles out.

Get the Texture Right

• Aim for shells about 2 to 3 millimeters thick for balance.
• Keep kataifi completely cool before mixing into the filling or it will soften.
• Use a ratio of 3 parts pistachio paste to 1 part tahini for a creamy yet nutty flavor.

Troubleshooting Common Issues

• Thick shells: Thin the coating with a pastry brush or scrape excess before chilling.
• Soggy filling: Toast kataifi longer and fold it into the pistachio cream only after cooling.
• Bars cracking: Slice with a hot, dry knife in one clean motion without pressing down too hard.
• Dull finish: Indicates untempered chocolate; try adding a quick tempering step next time.

Storage and Make-Ahead

• Store finished bars in an airtight container in the fridge for up to 5 days.
• Let bars sit at room temperature for 10 minutes before serving for best flavor.
• Wrapped tightly, they can also be frozen for up to 2 weeks.

Serving Suggestions

Classic Bars

Slice the chocolate bars into neat rectangles or squares. Sprinkle the top with crushed pistachios, flaky salt, or drizzle with a thin stream of white chocolate for contrast. Serve chilled or at room temperature as a show-stopping dessert.

Strawberry Cup Version

For a faster variation, layer chopped strawberries, a spoonful of pistachio-tahini filling, and a drizzle of melted chocolate in small cups or glasses. Top with toasted kataifi for crunch. This is perfect for quick gatherings or individual treats.

Cake-Style Twist

Spread the pistachio-kataifi filling between cake layers or as a topping on a loaf cake. Pour melted chocolate over the top to create a glossy glaze. This adds a signature Dubai chocolate crunch to a traditional cake format.

Vegan or Nut-Free Alternatives

Swap in dairy-free chocolate and plant-based butter for a vegan version. If avoiding nuts, replace pistachio paste with sunflower seed or pumpkin seed butter for a similar creaminess and earthy taste.

Conclusion

Making Dubai chocolate at home is easier than it looks. With simple ingredients like chocolate, pistachio paste, tahini, and kataifi, you can recreate this viral dessert in your own kitchen. The method is straightforward, the results are eye-catching, and the flavor is unforgettable.

Whether you stick with the classic bar, try the strawberry cup for a quick twist, or fold the filling into a cake, each version delivers a balance of creamy, nutty, and crisp textures. Once you master the basics, you can experiment with flavors, add your own style, and even gift homemade bars to friends.

So, why not melt some chocolate, toast that kataifi, and see for yourself why Dubai chocolate captured so much attention worldwide?

Frequently Asked Questions