Can I use pistachio cream instead of pistachio paste?

Pistachio cream and pistachio paste aren't always interchangeable. Pistachio cream typically contains added sugar and other ingredients, which can affect the sweetness and consistency of your filling. I recommend sticking with pistachio paste for this recipe.

Can I make Dubai chocolate without tahini?

Yes, but it will affect the flavour and texture. Tahini adds creaminess and a subtle sesame nuttiness that complements the pistachios.

Do I need to temper the chocolate?

No! I used regular store-bought chocolate without tempering it. This makes the recipe much easier, although your finished chocolate may not have the same glossy finish or the same snap as tempered chocolate. Keep it refrigerated until you're ready to enjoy it.

Can I make Dubai chocolate bars ahead of time?

Absolutely! You can make your Dubai chocolate bars up to 3 days ahead and store them in an airtight container in the refrigerator. Let them sit at room temperature for 5–10 minutes before serving for a slightly softer chocolate shell.

Dubai Chocolate Bar Recipe

Description

Learn how to make the viral Dubai chocolate bar at home! This easy recipe combines a rich milk chocolate shell with a creamy pistachio filling and crispy kataifi.

Ingredients

Units Scale

2 cups kataifi
1 tablespoon butter
1 cup pistachio paste
2 tablespoons tahini
2 cups milk chocolate
1/3 cup white chocolate
3 drops food coloring (green)

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Instructions

Toast the kataifi: Roughly chop the kataifi into shorter strands. Melt the butter in a nonstick skillet over medium-low heat, then add the kataifi. Stir occasionally for 5–10 minutes, until golden brown and crispy. Remove from the pan.
Prepare the filling: In a large mixing bowl, combine the toasted kataifi, pistachio paste, and tahini. Mix until the pastry is evenly coated, then set aside.
Melt the chocolate: Melt the milk chocolate and white chocolate separately, preferably using a double boiler. Add the green food colouring to the melted white chocolate and mix until evenly coloured.
Create the chocolate shell: Drizzle the coloured white chocolate inside your chocolate bar mold. Pour in enough melted milk chocolate to coat the bottom and sides, tilting the mold to distribute it evenly. Freeze for 10 minutes.
Fill and seal: Spoon the pistachio-kataifi mixture into the chocolate shell. Spread it evenly with a palette knife or the back of a spoon, flattening the surface. Gently pour the remaining melted milk chocolate over the filling, spreading it to completely cover and seal the bar.
Chill and unmold: Freeze for another 10 minutes, or until the chocolate has completely set. Carefully remove the bar from its mold and enjoy!

Notes

Chocolate: Tempering isn’t necessary for this recipe, but it’s important to know that untempered chocolate may soften more easily at room temperature (especially if you’re in a warm climate).

Storage: Keep the finished chocolate in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for 5–10 minutes before serving.

Prep Time: 5 minutes
Chill time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: Middle Eastern