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"A glossy Dubai chocolate bar cut open to show the green pistachio filling"

Name: Dubai Chocolate

Summary: A viral Middle Eastern-inspired dessert bar filled with toasted kataifi pastry, creamy pistachio and tahini filling, wrapped in a glossy chocolate shell. Luxurious, crunchy, and rich in flavor, this sweet has become a global sensation thanks to its irresistible taste and visual appeal.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: Middle Eastern
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Filling:
  • 1 cup kataifi pastry shredded phyllo dough, thawed if frozen
  • 2 tbsp unsalted butter or ghee
  • ½ cup pistachio cream or paste
  • 1 tbsp tahini optional
  • Pinch of sea salt
  • For the Chocolate Shell:
  • 200 g high-quality chocolate dark, milk, or white
  • 1 tsp coconut oil optional, for smoother melting
  • Optional Garnishes:
  • Crushed pistachios
  • Edible gold leaf
  • Sea salt flakes
  • White chocolate drizzle

Equipment

  • Equipment:
  • Non-stick skillet or frying pan
  • Mixing bowls
  • Spoon or spatula
  • Silicone chocolate bar molds or cupcake molds
  • Double boiler or microwave-safe bowl
  • Refrigerator or freezer

Method
 

  1. Instructions:
  2. Toast the Kataifi:
  3. In a skillet over medium heat, melt the butter. Add the shredded kataifi and toast, stirring constantly, until golden brown and crisp (approx. 7–10 minutes). Let it cool completely.
  4. Make the Filling:
  5. In a bowl, mix the toasted kataifi with pistachio cream, tahini (if using), and a pinch of sea salt until fully combined.
  6. Melt the Chocolate:
  7. Use a double boiler or microwave in 30-second intervals to melt the chocolate. Stir in coconut oil if desired for smoother texture.
  8. Mold the Chocolate Bars:
  9. Spoon melted chocolate into silicone molds, coating the bottom and sides. Refrigerate for 10–15 minutes until the chocolate shell sets.
  10. Add the Filling:
  11. Spoon the pistachio-kataifi filling into each mold. Gently press down to fill without overpacking.
  12. Seal the Bars:
  13. Pour more melted chocolate on top to cover the filling. Smooth the surface and refrigerate for at least 1 hour.
  14. Unmold and Serve:
  15. Once set, remove from molds. Let bars sit at room temperature for 5 minutes before serving. Optionally, garnish with crushed pistachios or edible gold.

Notes

Notes:
Kataifi can be replaced with finely crushed phyllo or cornflakes for crunch.
Pistachio cream can be homemade by blending roasted pistachios with a bit of oil and sweetener.
These bars store well in an airtight container in the fridge for up to 1 week.
Freezable for up to 1 month; thaw for 30 minutes at room temperature before eating.