Labubu Chocolate Dubai Recipe

Labubu Chocolate Dubai is more than a sweet bite, it is a playful twist on the viral Dubai Chocolate that swept social media. What sets this version apart is the Labubu mold, giving the chocolate its iconic character look while keeping the same pistachio kataifi crunch and creamy richness inside. The recipe combines smooth tempered chocolate with a nutty, buttery filling that balances flavor and texture in every piece. With the right tools and a few pro tips, you can recreate this trendy treat in your own kitchen.

What Is Labubu Chocolate Dubai

Labubu Chocolate Dubai is a playful spin on the famous Dubai Chocolate bars. Instead of the standard rectangle mold, this recipe uses a Labubu-shaped mold that turns each piece into a fun collectible look-alike. Inside, the flavor stays true to the original trend: a crisp layer of kataifi, creamy pistachio paste, and smooth chocolate that snaps cleanly when you bite into it.

The appeal lies in both taste and design. The molded chocolate carries all the richness of the Dubai recipe while letting you serve it in a format that feels special, whether as a party gift, a kid-friendly treat, or a collector’s kitchen project.

Ingredients for Labubu Chocolate Dubai

To make Labubu Chocolate Dubai, you’ll need a short list of quality ingredients that create its signature texture and flavor:

• Chocolate (400 g milk or dark chocolate): Choose couverture chocolate for smooth tempering and a clean snap.
• Butter (60 g): Helps toast the kataifi to a golden crunch.
• Kataifi (120 g): Shredded phyllo dough that adds the signature crisp layer.
• Pistachio paste (200 g): Gives the filling a nutty, creamy body.
• Tahini (60 g): Balances sweetness with earthy depth.
• White chocolate (30 g, optional): For decoration details on the Labubu mold.
• Food coloring (1–2 drops, optional): Creates the playful face accents.
• Coconut oil (1 tsp): Thins the white chocolate for smoother coloring.

Tip: Measure ingredients by weight when possible. Precision ensures even results when molding chocolate.

Tools and Molds

Making Labubu Chocolate Dubai requires more than just ingredients. The right tools make the process smoother and help you achieve the clean look this recipe is known for.

• Labubu silicone mold: Creates the signature shape with defined details.
• Digital thermometer: Keeps your chocolate within the right tempering range.
• Double boiler or microwave-safe bowl: For melting chocolate gently and evenly.
• Piping bags: Useful for filling details with white or colored chocolate.
• Offset spatula: Levels the chocolate and smooths the base.
• Silicone brush or spoon: Helps coat mold surfaces evenly.
• Cooling rack and tray: For setting and moving molds without spills.

Pro tip: Keep all tools dry. Even a drop of water can seize melted chocolate.

Step by Step Preparation for Labubu Chocolate Dubai

Temper the Chocolate

Melt two-thirds of your chocolate over a double boiler, stirring until smooth, reaching about 113–122°F (45–50°C), as recommended by the Institute of Food Technologists. Remove from heat and add the remaining 1⁄3 of the chocolate, stirring until it cools to 80–82°F (26–28°C). Gently reheat to 86–89°F (30–32°C) to stabilize it.

Paint and Line the Mold

If decorating, melt white chocolate with a touch of coconut oil and add food coloring. Use a small brush or spoon to paint details inside the Labubu mold. Chill for 10 minutes, then coat the mold with a thin layer of tempered chocolate. Refrigerate until the shell is set.

Make the Pistachio Kataifi Filling

In a pan, melt butter and add kataifi. Stir constantly until golden brown, about 6–8 minutes. Mix the toasted kataifi with pistachio paste and tahini until well combined. Let it cool before filling the molds.

Fill and Seal

Spoon the pistachio kataifi mixture into each chocolate shell. Press gently so the filling sits snugly but leaves room for sealing. Cover with another layer of tempered chocolate, tapping the mold to remove air bubbles.

Demold and Finish

Refrigerate for at least 30 minutes. Once fully set, gently release the chocolates from the mold. Handle carefully to keep details intact and surface shiny.

Troubleshooting and Pro Tips

• Bloom issues: If the surface turns dull or streaky, the chocolate wasn’t tempered correctly. Re-melt and follow the temperature stages carefully.
• Air bubbles: Tap the mold lightly after filling to release trapped air and get a smooth finish.
• Cracks in shells: This happens when the shell is too thin. Add an extra coat of chocolate to strengthen it.
• Color smudges: Let colored details set fully before pouring the main chocolate layer.
• Humidity problems: Work in a cool, dry space. Excess moisture can cause sugar bloom on the surface.
• Storage tip: Always let chocolates return to room temperature before unwrapping from the fridge to prevent condensation.

Pro tip: Wear food-safe gloves while handling set chocolates. It prevents fingerprints and keeps the shine.

Variations

• Matcha Labubu Cup: Swap the chocolate shell for a matcha-flavored white chocolate base and layer with fresh strawberries or cream.
• Cookie Format: Use the pistachio kataifi filling inside a brownie cookie dough to create a Labubu-inspired stuffed cookie.
• Bar Style: Skip the character mold and pour into a standard bar mold for easy slicing and gifting.
• Vegan Version: Replace butter with coconut oil, use dairy-free chocolate, and swap pistachio paste with sunflower seed butter.
• Nut-Free Option: For those with allergies, use cookie crumbs or toasted coconut instead of pistachios for crunch.

These alternatives allow you to enjoy the Labubu chocolate theme in formats suited for different occasions and dietary needs.

Serving and Storage

Labubu Chocolate Dubai makes a playful centerpiece at gatherings, but it also works as a gift or a personal treat. Serve chilled chocolates straight from the fridge on a clean platter for the best snap and shine.

For storage, keep chocolates in an airtight container in a cool, dry place. At room temperature, they last up to 5 days. In the refrigerator, they stay fresh for 10–14 days. For longer storage, freeze them for up to 2 months, but let them thaw in the fridge overnight before serving to prevent condensation.

If gifting, wrap each piece in foil or cellophane and store in a sturdy box. This keeps details intact and prevents breakage during transport.

Nutrition and Allergen Notes

Each Labubu Chocolate Dubai serving is rich and filling, thanks to the blend of chocolate, pistachios, and kataifi, according to USDA FoodData Central. On average, one piece contains about 420 calories, with a balance of carbohydrates, protein, and healthy fats.

• Calories: ~421 kcal
• Carbohydrates: 35 g
• Protein: 10 g
• Fat: 28 g (12 g saturated)
• Fiber: 2 g
• Sugar: 15 g

Allergen Notes

• Nuts: Pistachio paste is central to the recipe, but alternatives like sunflower seed butter can be used for nut-free options, as suggested by the National Institute of Allergy and Infectious Diseases.
• Dairy: Butter and milk chocolate contain dairy. Use plant-based butter and dairy-free chocolate for a vegan version.
• Gluten: Kataifi is wheat-based. Swap with gluten-free cookie crumbs or shredded coconut for a gluten-free variation.

This breakdown helps readers plan portions and adapt the recipe to different dietary needs.

Sourcing in the US

Finding the right ingredients and tools can be tricky, but there are plenty of options available for US readers.

• Kataifi: Look in Middle Eastern or Mediterranean grocery stores. Some frozen brands are available in larger supermarkets and online.
• Pistachio paste: Specialty baking shops or online retailers often carry high-quality pistachio butter. Choose one with minimal added sugar for best flavor.
• Chocolate: Couverture chocolate from brands like Valrhona or Callebaut can be ordered online or found in gourmet grocery stores.
• Food coloring: Gel-based colors are best for painting details. Wilton and AmeriColor are reliable brands available in most craft or baking aisles.
• Labubu molds: These silicone molds are most accessible through online marketplaces. Search for “Labubu chocolate mold” to find multiple size options.

Tip: Buy extra molds if you plan on making larger batches, since chilling and setting can take up fridge space and time.

Step by Step Photos or Diagram

Visuals can make a big difference when tackling chocolate work. If possible, add a photo or diagram for each key stage:

1. Tempering chocolate: Show the glossy finish and thermometer reading.
2. Painting the mold: Capture detail work with white chocolate and food coloring.
3. Lining the mold: Demonstrate an even chocolate shell before chilling.
4. Making the kataifi filling: Show the golden toasted strands in the pan.
5. Filling the mold: Display how much room to leave for sealing.
6. Sealing and chilling: Include a shot of tapping the mold to remove air bubbles.
7. Demolding: Highlight the clean release and glossy finish of the final product.

If you don’t have original photos, simple illustrations or diagrams can guide readers just as well.

FAQs