[VIRAL] Dubai Chocolate Bar Recipe

There’s something utterly captivating about the Dubai chocolate bar. When I first came across it, the unique combination of crunchy kataifi pastry, lush pistachio and tahini filling, and velvety chocolate coating immediately caught my attention.

Ingredients

For the Chocolate Shell:

• 300g milk chocolate (or dark or white chocolate), chopped
• 100g white chocolate (for colorful splash lines)
• Gel or oil-based food coloring (assorted colors of your choice)

For the Filling:

• 100g kataifi pastry (defrosted if frozen)
• 2 tablespoons unsalted butter or ghee
• 120g pistachio spread (sweetened or unsweetened)
• 1 teaspoon tahini (optional)

Instructions

Step 1 — Prepare the Colorful Splash Lines

1. Melt the white chocolate gently and divide into small bowls.
2. Add a few drops of food coloring to each bowl and mix.
3. Using a spoon or food-safe brush, flick or drizzle the colored chocolate inside your chocolate mold to create abstract splash lines.
4. Place the mold in the freezer for 5–10 minutes to set.

Step 2 — Coat the Mold with Chocolate

1. Melt the 300g of milk (or dark/white) chocolate.
2. Optional: Temper the chocolate for best results (glossy finish, clean snap).
3. Pour the melted chocolate into the mold over the set splash lines, swirling or tapping to coat the sides.
4. Pour out excess chocolate, leaving a thin, even shell.
5. Refrigerate or leave at room temperature until fully set.

Step 3 — Toast the Kataifi Pastry

1. Gently separate the kataifi pastry into small strands.
2. Heat the butter or ghee in a pan over medium heat.
3. Add the kataifi and toast, stirring constantly, until golden brown and crispy.
4. Transfer to a plate and allow it to cool completely.

Step 4 — Prepare the Filling

1. In a mixing bowl, combine:
2. The toasted kataifi pastry
3. 120g pistachio spread
4. 1 teaspoon tahini (optional)
5. Mix until a thick, cohesive paste forms.

Step 5 — Fill and Seal the Chocolate Bar

1. Spread the kataifi-pistachio filling evenly into the chocolate shell.
2. Pour additional melted chocolate over the filling to seal the bar.
3. Smooth the surface with a spatula.

Step 6 — Set and Unmold

1. Place the filled mold in the freezer for at least 1 hour or until fully firm.
2. Gently unmold the chocolate bar.
3. Tip: If the chocolate sticks, briefly warm the exterior of the mold with your hands or a warm towel.
4. Slice and serve!