The Dubai chocolate bar has taken the world by storm. This viral treat from Dubai features a crispy wafer base filled with pistachio cream and crunchy knafeh. It boasts a glossy chocolate shell. Home cooks love recreating it. You can make it too with simple ingredients.
This recipe yields about 12 bars. Prep time is 45 minutes. Chilling time is 2 hours. Total time is around 3 hours. No special equipment needed beyond a food processor.
Ingredients
Gather these for the pistachio knafeh filling:
- 200g shelled pistachios (unsalted)
- 100g kataifi (knafeh) pastry, shredded
- 50g unsalted butter, melted
- 100g white chocolate, chopped
- 50ml heavy cream
- 1 tsp rose water (optional, for authentic flavor)
- 1/2 tsp sea salt flakes
For the chocolate coating:
- 300g milk chocolate, chopped (or dark for less sweetness)
- 100g white chocolate, chopped
- 1 tbsp coconut oil (or vegetable oil)
For the wafer base:
- 150g wafer sheets or crushed digestive biscuits
- 50g melted butter
These amounts make rich, indulgent bars. Adjust pistachios for nuttier taste.
Step-by-Step Instructions
Start with the knafeh filling. It gives the signature crunch.
Prepare the Knafeh Crunch
Preheat oven to 180°C (350°F). Shred kataifi pastry into fine strands. Toss with 50g melted butter. Spread evenly on a baking sheet lined with parchment. Bake for 10-12 minutes. Stir halfway. Watch closely—it burns fast. Remove and cool completely. It crisps as it cools.
Make Pistachio Cream
Toast pistachios in a dry pan over medium heat for 3-4 minutes. They turn fragrant. Cool slightly. Pulse in a food processor until finely ground. Add chopped white chocolate and heavy cream. Blend until smooth paste forms. Scrape sides often. Mix in rose water and sea salt. Taste and adjust. Fold in cooled knafeh gently. Keep some crunch.
Assemble the Bars
Crush wafers into fine crumbs. Mix with 50g melted butter. Press into a lined 20x20cm tray. Form a 1cm thick base. Chill for 10 minutes.
Spread pistachio knafeh mixture evenly over base. Press down lightly. Smooth top with spatula. Refrigerate for 1 hour to set.
Cut and Coat
Lift slab from tray. Cut into 12 rectangular bars (about 4x10cm each). Use a sharp knife dipped in hot water for clean edges.
Melt milk chocolate and coconut oil in a heatproof bowl over simmering water. Stir until smooth. Do the same for white chocolate separately.
Dip each bar into milk chocolate. Cover fully. Let excess drip off. Place on a wire rack over parchment. Drizzle white chocolate on top. Add pistachio crumbs for garnish.
Chill for 30-60 minutes until set. Store in fridge.
Tips for Perfect Dubai Chocolate Bars
- Use high-quality pistachios. They make or break flavor. Fresh ones are greener and brighter.
- Kataifi pastry is key. Find it in Middle Eastern stores or online. Substitute shredded phyllo in pinch, but toast longer.
- Temper chocolate for shine. Heat to 45°C, cool to 27°C, reheat to 32°C. Or use coconut oil for easier snap.
- Work quickly when dipping. Chocolate sets fast in cool kitchen.
- Make ahead. Bars keep 1 week in fridge. Freeze up to 1 month. Thaw slowly.
- Avoid humidity. It softens knafeh.
- Scale up for parties. Double recipe fits larger tray.
- Customize. Add tahini to pistachio mix. Swap rose water for vanilla.
- Troubleshoot filling too soft? Chill longer or add more white chocolate.
- Crunch gone? Knafeh needs full bake and cool.
Why This Recipe Works
Dubai chocolate bars exploded on TikTok from Fix Dessert Chocolatier. Their version uses pistachio kunafa. Home recipe mimics texture perfectly.
Pistachio paste delivers creamy nutty core. Knafeh adds addictive crisp. Wafer base prevents sogginess. Chocolate seals it all.
Calories per bar: about 350. Rich treat—enjoy sparingly.
Perfect for gifting. Wrap in foil. Looks pro.
Variations
- Vegan version: Use dairy-free chocolate, cream, and butter.
- Nut-free: Swap pistachio for hazelnut spread.
- Mini bites: Cut smaller for bite-size.
- Spicy twist: Add pinch chili to pistachio.
Nutrition Breakdown (Per Bar)
Approximate values:
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 25g |
| Carbs | 28g |
| Protein | 6g |
| Sugar | 20g |
High in healthy fats from pistachios. Moderation key.
FAQs
- What is Dubai chocolate bar? It’s a trendy chocolate featuring pistachio cream and crunchy knafeh inside a milk chocolate shell. Originated in Dubai. Went viral online.
- Where to buy kataifi pastry? Middle Eastern grocers, Asian markets, or online (Amazon, specialty sites). Store frozen.
- Can I skip rose water? Yes. It adds floral note but optional. Vanilla extract works too.
- How long do bars last? Up to 1 week refrigerated. Best within 3 days for max crunch.
- Why is my chocolate not shiny? Didn’t temper properly. Use seeding method: melt most chocolate, add unmelted chunks to cool.
This recipe captures Dubai magic at home. Experiment and share your results.