Dubai chocolate has taken the world by storm. This viral treat features a crispy, knafeh-filled center coated in smooth milk chocolate. Originating from Dubai’s trendy dessert scene, it combines Middle Eastern flavors with modern indulgence. You can recreate it at home with simple ingredients. Follow this guide for perfect results every time.
What Is Dubai Chocolate?
Dubai chocolate stands out from regular bars. It has a crunchy pistachio-knafeh core. Knafeh is shredded phyllo dough, toasted for texture. Pistachio cream adds nutty sweetness. A thick milk chocolate shell seals it all in. The contrast of crisp inside and creamy outside delights the senses.
This recipe draws from Fix Dessert Chocolatier’s famous bar. Home versions use accessible swaps. No special equipment needed. Just a few steps yield professional results. Expect a rich, addictive treat.
Ingredients You’ll Need
Gather these for about 10-12 bars. Scale up as desired.
For the knafeh pistachio filling:
- 200g kataifi (shredded phyllo dough), thawed if frozen
- 100g unsalted butter, melted
- 200g pistachio paste (or finely ground pistachios)
- 50g sugar
- 1 tsp rose water (optional, for authentic flavor)
- 1/2 tsp ground cardamom
For the chocolate coating:
- 500g milk chocolate, chopped or in chips
- 50g refined coconut oil (for smooth tempering)
Tools:
- Baking sheet
- Parchment paper
- Silicone mold or chocolate bar mold (optional)
- Thermometer (for tempering)
These ingredients are available at most grocery stores or online. Pistachio paste is key—blend roasted pistachios if unavailable.
Step-by-Step Instructions
Making Dubai chocolate takes about 2 hours, plus chilling time. Work in a cool kitchen for best chocolate handling.
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Step 1: Prepare the Knafeh Base
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Shred the kataifi dough with your hands. Break it into thin strands. Toss in a large bowl with melted butter until fully coated. Spread evenly on the baking sheet. Bake for 10-12 minutes. Stir halfway through. Aim for golden brown and crispy. Remove and cool completely. This toasts the phyllo without burning.
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Step 2: Make the Pistachio Filling
In a food processor, pulse 150g of the cooled knafeh until fine crumbs form. Reserve 50g plain knafeh for texture.
Mix crumbs with pistachio paste, sugar, rose water, and cardamom. Stir until a thick, spreadable paste forms. It should hold shape when pressed. Taste and adjust sweetness. If too dry, add 1 tsp milk.
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Step 3: Shape the Bars
Line a small rectangular mold or use parchment to form bars. About 10cm x 3cm x 1.5cm each.
Press pistachio mixture firmly into molds. Pack tightly for structure. Top with reserved plain knafeh crumbs for extra crunch. Refrigerate for 30 minutes to set. Unmold onto a parchment-lined tray. If no mold, shape by hand and chill.
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Step 4: Temper the Chocolate
Chop milk chocolate finely. Melt 400g with coconut oil in a double boiler or microwave. Stir every 30 seconds. Heat to 45°C (113°F).
Cool to 27°C (81°F) by stirring over an ice bath. Rewarm to 31°C (88°F). This tempering ensures a shiny, snappy shell. Test by dipping a knife—it should set quickly.
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Step 5: Coat the Bars
Dip each chilled bar into tempered chocolate. Use a fork to lift and tap off excess. Place on parchment. Work fast to avoid melting the filling.
Drizzle extra chocolate on top if desired. Sprinkle pistachios for garnish. Refrigerate for 15 minutes to set. Store in an airtight container in the fridge for up to 2 weeks.
Your Dubai chocolate bars are ready. Break one open to hear the crunch.
Tips for Perfect Dubai Chocolate
Success lies in details. Here are pro tips.
- Use high-quality pistachio paste. It provides natural color and flavor. Avoid green food dye—authenticity shines through.
- Temper chocolate precisely. Untempered chocolate blooms white and softens fast.
- Keep filling cold during dipping. Warm knafeh sogs chocolate.
- Experiment with add-ins. Try tahini in the filling or dark chocolate coating.
- For vegan version, swap butter for plant-based and use dairy-free chocolate.
- Humidity affects chocolate. Make on dry days.
- If kataifi unavailable, use crushed phyllo sheets. Toast similarly.
These tweaks elevate your homemade bars.
Storage and Serving Suggestions
- Store bars in the fridge. They firm up nicely. Bring to room temp before eating for best texture.
- Serve sliced thin with coffee. Pair with Arabic tea or ice cream.
- Gift-wrapped, they impress. Use gold foil for Dubai vibe.
- Freeze for up to a month. Thaw overnight in fridge.
- Avoid room temp storage. Filling softens above 20°C (68°F).
Common Mistakes to Avoid
- Don’t skip toasting knafeh. Raw dough tastes bland.
- Overmix pistachio filling. It turns pasty.
- Rush tempering. Practice on small batches first.
- Use too much coconut oil. It makes chocolate soft.
- Forget to chill between steps. Bars fall apart.
Patience yields crunch.
Nutrition and Variations
Each bar (about 50g) has roughly 300 calories. High in fats from nuts and chocolate. Enjoy in moderation.
Variations:
- Dark chocolate version: Swap milk for 60% dark. Add sea salt.
- Nutty twist: Mix in crushed hazelnuts.
- Spiced: Extra cardamom or cinnamon.
- Mini bites: Use small molds for bite-sized treats.
Customize to taste. Track changes for favorites.
Frequently Asked Questions (FAQs)
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Can I use regular phyllo dough instead of kataifi?
Yes, but shred and toast it first. Kataifi gives superior crunch. Bake until golden.
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Where can I buy pistachio paste?
Find it at Middle Eastern markets or online (Amazon). Make your own: blend 200g roasted pistachios with 2 tbsp sugar and 1 tbsp oil.
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Is rose water necessary?
No, but it adds authentic floral note. Use orange blossom water as substitute.
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How do I temper chocolate without a thermometer?
Microwave method: Melt 2/3 chocolate, add 1/3 unmelted, stir until smooth. Dip test sets if tempered.
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Why does my chocolate bloom white?
Poor tempering or moisture. Remelt and temper again. Store dry.