Dubai chocolate strawberries blend the creamy richness of viral Dubai chocolate with fresh, juicy strawberries. This treat exploded in popularity on social media. It features a soft, pistachio-filled chocolate shell that coats plump strawberries. Making them at home is simple and fun. You get a gourmet dessert without leaving your kitchen.
These strawberries mimic the famous Dubai chocolate bars from Fix Dessert Chocolatier. The key is knafeh—a crispy shredded phyllo dough—mixed with pistachio paste. White chocolate holds it all together. The result tastes indulgent yet light. Perfect for parties, gifts, or snacks.
This guide walks you through every step. You need basic ingredients and tools. No fancy equipment required. Let’s dive in.
Ingredients You’ll Need
Gather these items for about 20-25 strawberries. Scale up as needed.
For the strawberries:
- 500g fresh, large strawberries (washed and dried thoroughly)
- 300g white chocolate (chopped or in chips, good quality for smooth melting)
For the Dubai chocolate filling:
- 150g pistachio paste (unsalted, smooth; or blend roasted pistachios with a bit of neutral oil)
- 50g knafeh (shredded phyllo dough, found in Middle Eastern stores or online; kataifi works too)
- 50g unsalted butter (melted)
- 100g white chocolate (additional for the filling base)
- 1/4 tsp salt (enhances flavors)
- Optional: 1 tsp rose water or orange blossom water for authentic Middle Eastern flair
- Optional: Chopped pistachios for garnish
Tools:
- Double boiler or microwave-safe bowl
- Piping bag or zip-top bag
- Baking sheet lined with parchment paper
- Toothpicks or forks for dipping
Choose firm, ripe strawberries. Dry them well to avoid chocolate seizing. Pistachio paste is crucial—store-bought saves time, but homemade adds freshness.
Step-by-Step Instructions
Follow these steps carefully. Patience ensures perfect results.
Step 1: Prepare the Strawberries
Pick strawberries with intact green tops. They act as handles.
- Rinse under cool water. Pat dry with paper towels. Let air-dry for 30 minutes on a clean towel.
This prevents water from ruining the chocolate coating. Moisture is the enemy here.
Step 2: Make the Dubai Chocolate Filling
Start with the filling. It needs time to set slightly.
- Melt 100g white chocolate in a double boiler over simmering water. Stir constantly until smooth. Remove from heat.
- Toast knafeh lightly. Heat a dry skillet over medium. Add knafeh shreds. Stir for 2-3 minutes until golden. Watch closely—it burns fast.
- Mix melted butter into toasted knafeh. Combine with pistachio paste, melted white chocolate, and salt. Add rose water if using. Stir into a thick, spreadable paste.
- Taste and adjust salt. The mix should be nutty, sweet, and crunchy.
- Pipe or spoon filling into a bowl. Chill in fridge for 15 minutes to firm up.
Step 3: Melt the Coating Chocolate
Use a clean double boiler. Melt 300g white chocolate slowly.
- Stir until fully melted and smooth and glossy, about 120°F (49°C) if using a thermometer. This tempers it slightly for shine.
- Microwave alternative: Heat in 20-second bursts, stirring between each. Avoid overheating.
Keep warm but not hot. Ideal dipping temperature is around 100°F (38°C).
Step 4: Assemble the Strawberries
Work in batches to keep chocolate fluid.
- Hold strawberry by the green top. Dip into melted white chocolate up to the leaves. Let excess drip off.
- Place on parchment-lined sheet. Repeat for half the strawberries. Chill 5 minutes to set coating.
- Now the fun part. Take a chilled coated strawberry. Pipe or spread a thick layer of Dubai filling around the base and sides. Cover most of the chocolate but leave top visible.
- Dip again into fresh melted chocolate. This seals the filling inside. Tap gently to remove bubbles.
- Sprinkle chopped pistachios on the bottom while wet. Insert a toothpick if needed for stability.
- Repeat. Space them on the sheet. Chill 20-30 minutes until firmly set.
Step 5: Final Touches and Storage
Once set, they hold their shape. Store in an airtight container in the fridge.
- They last 3-5 days. Serve at room temperature for best texture—chocolate softens nicely.
- Avoid freezing; knafeh gets soggy.
Tips for Perfect Dubai Chocolate Strawberries
Success comes from details. Here are pro tips.
- Use room-temperature strawberries before drying. Cold ones sweat.
- If chocolate thickens, rewarm gently. Add a teaspoon of neutral oil like coconut for fluidity.
- Homemade pistachio paste: Blend 200g shelled pistachios with 1-2 tbsp vegetable oil until creamy. Add powdered sugar if sweeter needed.
- Knafeh substitute: If unavailable, use crushed cornflakes or crushed phyllo sheets toasted with butter.
- For vegan version: Swap white chocolate for dairy-free, use plant-based butter, and nut-based pistachio paste.
- Troubleshoot seizures: If chocolate turns grainy, strain and add more chocolate to rescue.
- Work quickly in a cool kitchen. Humidity affects setting.
These treats impress with crunch from knafeh contrasting creamy chocolate and tart fruit.
Why Dubai Chocolate Strawberries Are a Hit
Dubai chocolate went viral for its unique texture. Knafeh adds irresistible crunch. Pistachios bring earthy sweetness. Coating strawberries elevates it—acid from fruit cuts richness.
Healthier than bars: Strawberries add vitamins C and fiber. Still indulgent, portion control key.
Great for events. Kids love them. Adults appreciate the sophistication.
Experiment: Try dark chocolate for contrast or milk for milder taste.
Nutrition Snapshot (Per Strawberry, Approx.)
- Calories: 120
- Fat: 8g
- Carbs: 10g
- Protein: 2g
- Sugar: 8g
Values vary by brands. Enjoy in moderation.
5 FAQs About Making Dubai Chocolate Strawberries
- 1. Can I use milk chocolate instead of white?
- Yes, but white chocolate best mimics original Dubai style. Milk works for sweeter profile. Dark adds bitterness to balance pistachio.
- 2. Where do I buy knafeh or pistachio paste?
- Middle Eastern markets, online (Amazon), or Greek stores for kataifi. Pistachio paste in baking aisles or make your own.
- 3. Why did my chocolate seize up?
- Water caused it. Ensure everything bone-dry. Wipe strawberries meticulously.
- 4. How far ahead can I make these?
- Up to 5 days in fridge. Best eaten within 2 days for peak crunch.
- 5. Are these gluten-free?
- No, due to knafeh. Use gluten-free phyllo alternative if needed, but texture changes.