Dubai Chocolate Bar

Four chocolate-covered bars with a green, pistachio-filled center are stacked on top of each other. Crushed pistachios and coconut flakes are scattered nearby on a light surface.

5 from 1 vote

Make the viral Dubai Chocolate at home! This luxuriously decadent chocolate bar, filled with creamy pistachio cream, crunchy toasted kataifi and tahini, is worth the hype. Let's take a look at how you can recreate this amazing treat at home with just five ingredients!

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Keyword: Dubai Chocolate Bar

Servings: chocolate bars

Calories: 2498kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the decoration

⅓ tsp luster dust (I used gold and silver) *see note 1
a few drops water

For the filling

1 cup (300g) pistachio cream
2 tbsp tahini
large pinch salt
2 cups (160g) roasted Kataifi

For the chocolate

3 cups (525g) chocolate chips, semi-sweet * see note 2

Instructions

Decorate the chocolate molds (optional)

Combine luster powder with a few drops of water and paint or splatter the mold with it. Leave it to dry while you prep the chocolate.
⅓ tsp luster dust, a few drops water

Make the pistachio kataifi filling

Add the pistachio cream, tahini and pinch salt to a large bowl and stir to combine. Add the toasted kataifi pastry and stir once again until well combined. Set aside for now.
1 cup (300g) pistachio cream, 2 tbsp tahini, large pinch salt, 2 cups (160g) roasted Kataifi

Temper the chocolate

Place two-thirds (2 cups / 350g) of your chocolate into a bowl and set it over a small pot of simmering water, making sure the bottom of the bowl does not come into contact with the water. Stir the chocolate it until it reaches 113°F / 45°C. Take the bowl off the heat.
3 cups (525g) chocolate chips, semi-sweet
Stir in the remaining chocolate (1 cup / 175g) until it has melted completely and check the temperature as you stir – when it drops to 31°C / 88°F (dark chocolate), 30°C / 86°F (milk chocolate) it is ready to use!

Fill the molds

Pour enough chocolate to coat the bottom and sides of the first mold, using a pastry brush to spread it if needed. Pour any excess chocolate back into the bowl. Gently tap the mold on your worktop to remove air bubbles or pop them using a toothpick.
Place the mold in the fridge so that it sets. Repeat with the second chocolate mold, gently reheating the chocolate to the right temperature over a double boiler if needed (do not overheat).
Fill the molds with the pistachio filling, gently spreading it to the edges and pressing it down so it has no air pockets – do not overfill!
Top with more chocolate to cover and seal the chocolate bars. Scrape any excess chocolate off using a bench scraper to create a smooth flat surface. Pop the bars in the fridge to set (be patient and do not rush this), remove them from the molds and admire your handiwork!

Video

Notes

Note 1: You can also use luster sprays or edible gold leaf if you really want to impress!
Note 2: You can use milk chocolate or dark chocolate but keep in mind the tempering temperatures. Milk chocolate is too sweet for Dubai chocolate bars IMHO.

TEMPERING CHOCOLATE

Tempering the chocolate is not 100% necessary but it makes all the difference! Your chocolate bars will have a beautifully finish, glossy shine and crisp "snap" when broken if you take the time to temper the chocolate. The method I used in the instructions is actually a bit of a shortcut but it works great. You basically melt the chocolate until it reaches a certain temperature then cool it down by "seeding" i.e. stirring in more chocolate.

You should cool the chocolate to a specific temperature and then warm it up again. However, I skip the second step. I just melt the chocolate and cool it to the right working temperature. See Tip Box in the post for further details.

Nutrition