Dubai Chocolate Bar Recipe

Crispy kataifi pastry, creamy pistachio filling, and smooth chocolate come together in this easy homemade chocolate bar recipe. Perfect for holidays, gifting, or a no-bake dessert idea with Middle Eastern flavors. Made with real ingredients like tahini, pistachio cream, and dark chocolate for a rich, crunchy texture and bold taste.

This luxurious no-bake chocolate bar is inspired by Middle Eastern flavors, combining crisp kataifi pastry, creamy pistachio, and tahini, all wrapped in a shell of rich dark or milk chocolate. Perfect for homemade gifts, festive treats, or an elegant dessert.

Ingredients

• 4 cups (120 g) kataifi pastry, dried and chopped
• 4 tbsp unsalted butter
• 1 cup (290 g) pistachio cream
• 2 tbsp tahini
• ½ tsp salt
• 16 oz (450 g) chocolate (dark or milk, chopped)

Instructions

1. Toast the Kataifi

• In a large frying pan, melt the butter over medium heat.
• Add the kataifi and cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp.
• Remove from heat and let cool slightly.

2. Make the Filling

• In a large bowl, stir together the pistachio cream, tahini, and salt until smooth and combined.
• Add the toasted kataifi to the mixture and fold until fully coated. Set aside.

3. Melt the Chocolate

• Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring in between until smooth.
• For best results, temper the chocolate so it sets with a glossy finish and snap. If untempered, it may take longer to harden and have a duller finish.

4. Coat the Molds

• Pour most of the melted chocolate into your silicone or bar molds. Tilt and rotate to coat all sides evenly.
• Flip the mold over the chocolate bowl and tap gently to remove excess chocolate.
• Place in the fridge to set. If tempered, this will take just a few minutes.

5. Fill and Seal

• Once the chocolate shell is firm, spoon the kataifi-pistachio filling into each mold, pressing gently into corners. Don’t overfill—leave space for a flat chocolate base.
• Pour the remaining chocolate over the filling to seal. Use a spatula or bench scraper to level the surface and remove any excess chocolate.

6. Set and Unmold

• Place the filled molds in the fridge to set completely.
• Once firm, gently remove the chocolate bars from the molds and store in an airtight container in a cool place.

Tips

• Chop kataifi finely for an even texture in the filling.
• Temper the chocolate if you want shiny bars with a crisp snap and no refrigeration required.
• Don’t overheat chocolate during melting—do it gradually to prevent seizing or blooming.
• Use silicone molds for easy release and cleaner edges.

Variations and Substitutions

• Nut butter: Swap pistachio cream with almond, cashew, or hazelnut butter.
• Kataifi alternative: Use crushed cornflakes or feuilletine if kataifi is unavailable.
• Chocolate types: Dark chocolate gives depth; milk chocolate adds sweetness. Use your favorite.
• Spice it up: Add a pinch of cardamom or cinnamon for a warm, aromatic twist.

FAQs

Can I make this without a mold?
Yes, line a loaf pan or square tin with parchment, layer the chocolate and filling, and slice into bars after setting.

Where can I find kataifi pastry?
It’s available in Middle Eastern or Mediterranean stores, usually in the freezer section. Thaw fully before using.

Does this need to be refrigerated?
If the chocolate is tempered, no. Otherwise, refrigerate to keep the bars firm.

How long do they keep?
Up to 2 weeks in an airtight container in a cool, dry place.

Serving Suggestions

• Serve sliced into bite-sized pieces as part of a dessert platter.
• Gift in decorative boxes for holidays, Eid, or weddings.
• Pair with strong coffee or mint tea for a refined finish.

Why You’ll Love This Recipe

This chocolate bar is layered with texture—crisp kataifi, smooth pistachio filling, and a glossy chocolate shell. It’s unique, easy to make ahead, and makes an impressive homemade treat that blends Middle Eastern flavors with a gourmet chocolate twist.

Dubai Chocolate Bar Recipe

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• 4 cups (120 g) kataifi pastry, dried and chopped

• 4 tbsp unsalted butter

• 1 cup (290 g) pistachio cream

• 2 tbsp tahini

• ½ tsp salt

• 16 oz (450 g) chocolate (dark or milk, chopped)

Directions

• Toast the Kataifi
• In a large frying pan, melt the butter over medium heat.
• Add the kataifi and cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp.
• Remove from heat and let cool slightly.
• Make the Filling
• In a large bowl, stir together the pistachio cream, tahini, and salt until smooth and combined.
• Add the toasted kataifi to the mixture and fold until fully coated. Set aside.
• Melt the Chocolate
• Melt the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring in between until smooth.
• For best results, temper the chocolate so it sets with a glossy finish and snap. If untempered, it may take longer to harden and have a duller finish.
• Coat the Molds
• Pour most of the melted chocolate into your silicone or bar molds. Tilt and rotate to coat all sides evenly.
• Flip the mold over the chocolate bowl and tap gently to remove excess chocolate.
• Place in the fridge to set. If tempered, this will take just a few minutes.
• Fill and Seal
• Once the chocolate shell is firm, spoon the kataifi-pistachio filling into each mold, pressing gently into corners. Don’t overfill—leave space for a flat chocolate base.
• Pour the remaining chocolate over the filling to seal. Use a spatula or bench scraper to level the surface and remove any excess chocolate.
• Set and Unmold
• Place the filled molds in the fridge to set completely.
• Once firm, gently remove the chocolate bars from the molds and store in an airtight container in a cool place.