How to Make Dubai Chocolate

Making Dubai chocolate at home involves crafting a layered confection of toasted kataifi pastry, pistachio-tahini filling, and a smooth chocolate exterior. This article outlines precise steps, lists the ingredients to make Dubai chocolate bar, and offers tips for achieving authentic texture and flavor.

Introduction to Dubai Chocolate

Dubai chocolate bars have become renowned for their unique combination of crisp pastry and nutty cream, encased in premium chocolate. Originating at Fix Dessert Chocolatier in Dubai, the “Can’t Get Knafeh of It” bar pairs crunchy kataifi strands with a pistachio paste blended with tahini. By following this guide, you can make Dubai chocolate in your own kitchen, replicating the taste of bars selling for $25–$60 in specialty shops.

Origins of the Viral Bar

The original Dubai chocolate bar blends culinary traditions: kataifi (a shredded filo dough) from Middle Eastern desserts like knafeh, pistachio cream reminiscent of baklava, and high-quality chocolate from Europe. In Dubai, each bar retails for about $25, reflecting the cost of imported ingredients and labor-intensive preparation. Home versions simplify the process without sacrificing the signature crunch and nutty depth.

Ingredients to Make Dubai Chocolate Bar

To make Dubai chocolate, gather high-quality components. Below is a table listing core ingredients and optional items for enhanced flavor.

The ingredients to make Dubai chocolate include many staples, but sourcing pistachio paste and kataifi may require visits to specialty stores or ordering online.

Equipment and Stuff to Make Dubai Chocolate

Before starting, ensure you have the necessary tools.

• Large, high-sided frying pan for toasting kataifi

• Heatproof bowls for melting chocolate

• Microwave or double boiler setup

• Angled (offset) spatula for smoothing chocolate layers

• Chopsticks or fork for drizzling colored chocolate

• Refrigerator or freezer space for setting layers

These items streamline preparation and help replicate the precise layering that defines authentic Dubai chocolate.

Step-by-Step Preparation

Follow these numbered steps to construct a homemade Dubai chocolate bar.

1. Toast the Kataifi Pastry

• In a dry skillet set over medium heat, add 2 oz (60 g) of butter or coconut oil. Once melted, incorporate 5 oz (150 g) of chopped kataifi strands.

• Separate any clumps by gently stirring with a spatula or tongs.

• Continue cooking for about 10 minutes, stirring constantly until the kataifi turns golden brown and fully crisp. Transfer toasted strands to a mixing bowl, allowing excess oil to drip back into the pan.

2. Prepare the Pistachio-Tahini Filling

• In the same large bowl, combine the toasted kataifi with 12 oz (340 g) of pistachio paste and 1 oz (20 g) of tahini.

• Add a pinch of fine salt to balance sweetness.

• Stir until the mixture becomes a cohesive, slightly glossy paste. Set aside, letting it cool for 5 minutes.

3. Decorate Chocolate Molds (Optional)

• Melt 1 oz (15 g) of white and 1 oz (15 g) of colored chocolate in separate heatproof bowls at 20–30 second intervals in the microwave, stirring between each interval.

• Add ½ tsp of coconut oil to each bowl to ensure fluid consistency.

• Using a fork or chopstick, flick colored chocolate against the interior of each silicone mold to create a marbled splash. Refrigerate molds for 5 minutes until set.

4. Create Chocolate Shells

• Melt 12 oz (340 g) of dark or milk chocolate in a double boiler or microwave, stirring until smooth. If necessary, include ½ tsp of coconut oil to improve fluidity.

• Spoon melted chocolate into each mold, spreading it evenly across the bottom and up the sides using an offset spatula.

• Remove excess chocolate by tipping the mold and scraping the edges. Place molds in the freezer for 10 minutes to set the first layer.

5. Fill with Pistachio-Kataifi Mixture

• Evenly divide the cooled pistachio-kataifi filling between the two molds. Use an offset spatula to flatten the top of each filling, ensuring it sits flush with the mold’s rim.
  
  

6. Enrobe and Set

• Reheat any remaining chocolate to a pourable consistency (adding more coconut oil if needed).

• Pour melted chocolate over the pistachio filling, covering it completely and leveling with a spatula.

• Place molds back in the freezer for at least 15 minutes, or until the bars are solid. Gently remove chocolate bars from molds before serving.

Tips for Achieving the Best Texture

• Toast kataifi until uniformly golden; undercooked strands remain soggy and hinder crunch.

• Use silicone molds at least 1 inch deep to allow space for filling; shallow molds cause overflow.

• Stir chocolate continuously while melting to prevent scorching; adding coconut oil avoids seizing.

• If pistachio paste is unavailable, blend 6 oz (170 g) of roasted, unsalted pistachios with 2 Tbsp neutral oil until smooth.

• Store finished bars in an airtight container in the refrigerator to preserve crispness; remove 10 minutes before eating to allow flavors to emerge.

Storage and Serving Suggestions

When properly stored, homemade Dubai chocolate can last up to two weeks in the fridge. Slice bars into ¾-inch thick pieces and serve at room temperature or slightly chilled. Pair with a lightly sweetened black tea or a bitter coffee to offset the nutty richness.