Homemade Dubai Pistachio Knafeh Chocolate Bar
Dubai Chocolate Bar
Crispy kataifi and creamy pistachio filling encased in smooth chocolate. The viral Dubai candy sensation.
Nutrition (per serving)
If you've been anywhere on social media lately, you've likely seen the mesmerizing 'Dubai Chocolate Bar' that has taken the world by storm. Originating from Fix Dessert Chocolatier in Dubai, this treat is far from your average candy bar. It features a thick, snappy chocolate shell that gives way to an incredibly textural center—a mixture of buttery, toasted kataifi (shredded phyllo pastry) and luscious pistachio cream. The contrast between the salty, nutty filling and the sweet chocolate is nothing short of addictive.
Making this viral sensation at home is surprisingly achievable and allows you to customize the richness to your liking. The secret lies in getting the kataifi perfectly golden-brown and crispy, ensuring it stays crunchy even when mixed with the pistachio butter. It is the ultimate luxury treat to share with friends or to give as a high-end gift. Once you hear that signature 'crunch' as you bite into the bar, you'll understand exactly why the internet is obsessed with this Middle Eastern-inspired masterpiece.
Ingredients
- Milk chocolate melting wafers or high-quality bars:12 oz
- Kataifi pastry (shredded phyllo), finely chopped:4 oz
- Unsalted butter:2 tbsp
- Pistachio cream or pistachio butter:½ cup
- Tahini:1 tbsp
- White chocolate or colored cocoa butter (for decoration):2 oz
- Sea salt:1 pinch
Instructions
-
In a small skillet, melt the butter over medium heat. Add the finely chopped kataifi and toast, stirring constantly, for 5-8 minutes until it is deep golden brown and very crispy. Remove from heat and let cool.
-
In a mixing bowl, combine the cooled crispy kataifi, pistachio cream, tahini, and a pinch of sea salt. Stir until the pastry is evenly coated and the mixture holds together.
-
If using decorations, melt the white chocolate or colored cocoa butter and drizzle or splatter it into the bottom of a deep silicone chocolate bar mold. Let it set for 5 minutes in the fridge.
-
Melt the milk chocolate using a double boiler or in the microwave in 30-second intervals until smooth. Pour about half of the chocolate into the molds, tilting them to coat the bottom and the sides completely. Tap the mold on the counter to remove air bubbles.
-
Place the mold in the freezer for 5-10 minutes until the chocolate shell has hardened.
-
Carefully spoon the pistachio kataifi mixture into the chocolate shells, pressing it down gently. Leave a small gap at the top to seal the bar with more chocolate.
-
Pour the remaining melted chocolate over the filling, spreading it to the edges to seal the bars completely.
-
Place the mold back in the refrigerator for at least 1 hour, or until the chocolate is completely firm and set.
-
Carefully pop the bars out of the silicone mold and enjoy at room temperature for the best texture.
Tips & Notes
- Ensure the toasted kataifi is completely cooled before mixing with the pistachio cream to maintain maximum crunch.
- Use a high-quality chocolate with a high cocoa butter content; it will melt smoother and provide that professional 'snap' when broken.
- If your pistachio cream is too thick, microwave it for 10 seconds to make it easier to mix with the pastry.
- Store the bars in a cool, dry place or the refrigerator if your kitchen is warm.
