This viral Dubai Chocolate is rich, crunchy, and filled with creamy pistachio flavor. I tested several versions, and this one guarantees success with easy-to-find ingredients and that perfect texture. The key? Very thin kataifi strands and a high-quality pistachio spread.
Ingredients Needed:
- 1½ cups kataifi (use very thin strands)
- 1 tbsp peanut oil (optional)
- 1 heaping cup (320g) pistachio cream
- ¼ cup crushed pistachios (optional)
- 250g high-quality chocolate (66% cocoa or to taste)
How To Make Dubai Chocolate
- Toast the Kataifi: Chop the kataifi finely. Toast it in a dry pan over low heat, stirring until lightly golden. Add peanut oil (if using) and continue until fully crisp and golden. Let cool.
- Melt the Chocolate: Using a bain-marie, melt your chocolate. Remove from heat and set aside.
- Mix the Filling: Once kataifi is cool, mix it with pistachio cream and crushed pistachios until fully combined.
- Coat the Mold: Pour melted chocolate into your mold, tilt to coat all sides, then flip it to let excess drip out. Freeze for 10 minutes to set. Repeat if needed for a thicker shell.
- Fill & Seal: Divide the filling into two. Press into the mold over the chocolate shell. Pour the rest of the chocolate on top, smoothing with a spatula or knife. Freeze for 10–15 minutes.
- Serve: Unmold gently. Wrap in parchment paper. Store in the fridge and let sit at room temp a few minutes before serving.
Recipe Tips:
- Use very thin kataifi strands – Thicker strands won’t crisp up properly and will change the texture. Make sure you cut them small before toasting.
- Toast on low heat with patience – Don’t rush this step. Toasting slowly brings out the nutty flavor and makes the kataifi extra crunchy.
- Let the kataifi cool before mixing – If it’s still warm, it can melt the pistachio cream and make the filling greasy or sticky.
- Freeze the chocolate layer properly – This step helps the shell stay strong and keeps the filling from leaking out. If the first layer looks thin, do a second coat.
- Use good-quality chocolate and pistachio cream – These are the main flavors, so pick the best you can. It makes the bar taste rich and balanced.
How To Store Dubai Chocolate
- Refrigerate: First, let the Dubai Chocolate cool to room temperature. Then place it in an airtight container and store it in the fridge. It will stay fresh for up to 7 days. Let it sit at room temperature for a few minutes before serving for the best texture.
- Freeze: Wrap the Dubai Chocolate tightly in parchment paper, then place it in a freezer-safe container or bag. Store in the freezer for up to 2 months. To serve, thaw in the fridge overnight or at room temperature for about 30 minutes. Reheating is not needed for this recipe.
FAQ
Can I use shredded phyllo dough instead of kataifi?
Not really—kataifi is a specific type of shredded phyllo, and using regular phyllo sheets or coarsely shredded dough won’t give you that same crisp texture. Look for very fine kataifi strands for the best result.
What kind of pistachio cream should I use?
Go for a thick, smooth pistachio spread with a high nut content (at least 40–50% pistachios). Avoid overly sweet or runny versions—they can make the filling greasy and too soft.
Why is my chocolate shell cracking when I unmold it?
This usually happens if the shell is too thin or if the mold wasn’t chilled long enough. Make sure to do a second coat if the first looks patchy, and let it firm up well in the freezer.
Can I make these in silicone cupcake molds?
Yes, silicone molds work great and make unmolding easier. Just be sure to coat the sides well with chocolate and let each layer firm up fully before adding the next.
How do I keep the filling from getting soggy?
Make sure the toasted kataifi is fully cool before mixing it with the pistachio cream. If it’s still warm, the filling can turn sticky or lose its crunch.
Nutrition Facts
Serving Size: 1 bar (1 of 10 servings)
- Calories: 391
- Total Fat: 30g
- Saturated Fat: 11g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 180mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 13g
- Protein: 5g
Try More Turkuaz Kitchen Recipes:
Dubai Chocolate Recipe
Description
A rich, crunchy chocolate bar filled with pistachio cream and crispy toasted kataifi. Inspired by the viral Dubai treat, this no-bake dessert is easy, elegant, and totally irresistible.
Ingredients
Instructions
- Cut the kataifi into small pieces.
- In a dry pan over low heat, toast kataifi until lightly golden. Add peanut oil if using and continue to toast until crisp. Let cool.
- Melt chocolate in a bain marie. Set aside.
- In a bowl, mix cooled kataifi with pistachio cream and crushed pistachios.
- Pour melted chocolate into the mold, tilt to coat, then flip to remove excess. Freeze 10 minutes to set. Repeat if needed for thickness.
- Divide filling into two parts and press into the mold.
- Pour remaining chocolate on top and smooth. Freeze 10–15 minutes.
- Remove from mold, wrap in parchment, and store in the fridge. Let sit at room temp before serving.
Notes
- Use very thin kataifi strands for the best crunch. Thicker strands won’t work well.
You can use white chocolate and color it with food coloring to decorate the mold, but it’s optional and doesn’t change the taste.
If using a ½-inch mold, make two filled halves and press them together. A 1-inch mold works best for a solid bar.
Let the bars sit at room temp for a few minutes before serving for better texture.
Avoid overfilling the mold — keep layers smooth for easier sealing and clean edges.