You have seen it everywhere on TikTok, Instagram Reels, and in every foodie group you follow. The glossy, golden-green chocolate bar that ASMR-cracks open to reveal a luscious pistachio cream and crispy kataifi filling. Yes, we are talking about the Dubai chocolate recipe that broke the internet and sold out at Fix Dessert Chocolatier (nofollow) faster than anyone could say knafeh.
Originally inspired by the classic Middle Eastern dessert kunafa, this homemade chocolate bar is more than a trend it is a full sensory experience. And here is the good news: you do not need to fly to Dubai to taste it. This guide gives you the most complete homemade chocolate bar recipe online with exact measurements, the original kataifi version, a kataifi-free version, and even a cookie version. Let us get started.
Table of Contents
What Is Dubai Chocolate? (Origin + Why It Went Viral)
The Dubai chocolate bar was created in 2021 by Sarah Hamouda, founder of Fix Dessert Chocolatier in Dubai, and reached global viral status in 2023 and 2024 when a short video of someone cracking open the bar racked up tens of millions of views. The concept is beautifully simple: a thick chocolate shell encasing a filling of toasted kataifi (shredded phyllo dough) mixed with pistachio cream and tahini — inspired directly by kunafa, the beloved Middle Eastern cheese and pastry dessert.
Dubai Chocolate Recipe Ingredients (With Exact Measurements)
Getting the measurements right is the difference between a bar that looks like the viral video and one that is a disappointing blob. Here is everything you need for this dubai chocolate recipe with measurements:
FOR THE CHOCOLATE SHELL:
- 300g (10.5 oz) dark or milk chocolate — couverture grade preferred for best shine and snap
- 1 tbsp coconut oil (optional — improves fluidity and adds gloss)
FOR THE PISTACHIO KATAIFI FILLING:
- 100g (3.5 oz / approx. 1½ cups loosely packed) kataifi — shredded phyllo dough, toasted in 2 tbsp unsalted butter until golden
- 3 tbsp pistachio cream or pistachio butter
- 1 tbsp tahini (sesame paste)
- 1 tsp vanilla extract
- Pinch of flaky sea salt
TOOLS NEEDED:
- Silicone chocolate bar mold (standard 6-cavity or large single bar)
- Double boiler or microwave-safe glass bowl
- Baking tray and non-stick pan
- Offset spatula or spoon
Each ingredient earns its place here. The couverture chocolate (higher cocoa butter content than regular baking chocolate) gives you that glossy shell and satisfying snap. The tahini adds depth and keeps the pistachio filling from being overly sweet — it is the secret that most other recipes miss.
How to Make Dubai Chocolate Recipe — Step-by-Step (Easy Version)
This version is designed to be the most approachable dubai chocolate recipe easy method available. No professional kitchen equipment required. Follow these 8 steps for perfect results every time.
Step 1 — Melt and Temper Your Chocolate (10 minutes) Chop 300g of chocolate finely and melt two-thirds of it using a double boiler or microwave in 30-second bursts. Stir until smooth and reaching 45–50°C (113–122°F). Remove from heat, add the remaining one-third of chopped chocolate, and stir until the temperature drops to 27°C (80°F), then gently reheat to 31–32°C (88°F). This is tempering — it aligns the cocoa butter crystals so your bar sets with a glossy finish and a clean snap. Pro tip: If you skip tempering, your chocolate will still taste great but may look dull or develop white bloom.
Step 2 — Coat the Mold — First Layer (2 minutes) Spoon or brush a generous layer of tempered chocolate into each cavity of your silicone mold, making sure to coat the sides as well. You want an even shell about 3–4mm thick. Pro tip: Tap the mold firmly on the counter several times to remove air bubbles.
Step 3 — Let It Set (10 minutes) Place the mold in the refrigerator for 10 minutes until the first chocolate layer is fully solid. Do not rush this step — a soft shell will collapse when you add the filling.
Step 4 — Toast the Kataifi (5–7 minutes) In a non-stick pan over low-medium heat, melt 2 tbsp unsalted butter and add the kataifi. Stir constantly and toast for 5–7 minutes until every strand is golden and fragrant. Remove from heat and allow to cool for 5 minutes. Pro tip: Low and slow is the rule. High heat will burn the outer strands before the inner ones colour. The goal is uniform golden crunch.
Step 5 — Mix the Dubai Chocolate Filling (3 minutes) In a bowl, combine the cooled toasted kataifi, 3 tbsp pistachio cream, 1 tbsp tahini, 1 tsp vanilla extract, and a pinch of sea salt. Mix well. The result should be a chunky, fragrant paste — slightly loose but firm enough to hold its shape. This is the authentic dubai chocolate filling recipe that sets this bar apart from every imitation. Pro tip: Taste the filling before adding it to the mold. Adjust salt or pistachio cream to your preference.
Step 6 — Fill the Mold (3 minutes) Spoon the pistachio kataifi mixture into the chocolate-coated mold cavities, filling each about three-quarters of the way. Press gently but do not compress too hard — you want to maintain some airiness in the kataifi. Pro tip: Leave at least 4mm of space at the top for the sealing chocolate layer.
Step 7 — Seal With the Second Chocolate Layer (2 minutes) Pour or spoon the remaining tempered chocolate over the filling, completely covering it and levelling the top with an offset spatula. Pro tip: If your tempered chocolate has cooled too much and thickened, reheat gently to 31°C before pouring.
Step 8 — Refrigerate and Unmold (30 minutes) Place the mold in the refrigerator for at least 30 minutes. When set, gently flex the silicone mold and press each bar out from the bottom. Flip over to reveal the glossy base. Crack it open and enjoy that iconic snap.
Dubai Chocolate Recipe Without Kataifi (Best Substitutes)
Cannot find kataifi at your local store? Do not let that stop you. The dubai chocolate recipe without kataifi is completely achievable with the right substitutes. The texture you are aiming for is a crispy, slightly chewy layer between the chocolate and pistachio cream — here are three tested options:
1. Crushed Vermicelli Noodles (Best Substitute) Fine wheat vermicelli, toasted in butter the same way as kataifi, is the closest match in texture and flavour. Snap the dry noodles into small pieces, toast until golden, and use a 1:1 replacement. This is the most common shredded phyllo alternative found in South Asian and Middle Eastern kitchens.
2. Shredded Wheat Cereal (Quick and Easy) Crush 3–4 shredded wheat biscuits into rough strands and toast them lightly in butter. The texture is slightly more rustic but still provides that satisfying crunch as a kataifi substitute.
3. Toasted Coconut Flakes + Crushed Pistachios For a more tropical, fragrant variation, combine ½ cup toasted shredded coconut with ¼ cup roughly crushed pistachios. This version skips the chewy strand texture entirely but delivers a delicious nutty crunch and is the easiest version to assemble if you are new to making dubai chocolate without phyllo dough.
Use the same quantities as the original kataifi and follow the same steps for a result that is 90% of the way to the original.
Where to Get Ingredients for Dubai Chocolate
One of the top questions people ask is where to get ingredients for dubai chocolate — especially kataifi, which is not always on supermarket shelves. Here is a complete guide by ingredient:
Kataifi (Shredded Phyllo Dough): Your best local options are Middle Eastern grocery stores, Greek or Mediterranean delis, and specialty food stores. In the UK, look at Waitrose or independent Middle Eastern shops. Online, Amazon and specialty food retailers stock frozen kataifi year-round. In Pakistan and South Asia, check large bakery supply markets in cities like Lahore and Karachi — several imported food suppliers now stock kataifi, and it is increasingly available in the imported goods sections of larger supermarkets and upscale grocery stores.
Pistachio Cream / Pistachio Butter: Available at Italian delis, Trader Joe’s (US), Whole Foods, and many online retailers. Brands like Rigoni di Asiago or Bonne Maman pistachio spread work beautifully. In Pakistan, imported pistachio paste can sometimes be found at gourmet food stores in major cities.
Silicone Chocolate Bar Molds: Amazon, Daiso, craft stores like Michaels, and online baking supply shops. Search for “large silicone bar mold” or “chocolate bar cavity mold.”
Couverture Chocolate: Baking supply stores, cake decorating shops, and online. Callebaut, Valrhona, and Barry are trusted brands widely available online.
Dubai Chocolate Recipe Cookie Version
If you love the filling so much that you want it in every possible format — welcome. The dubai chocolate recipe cookie version is a fan favourite that transforms the pistachio kataifi mixture into a show-stopping baked treat.
Here is a quick 6-ingredient pistachio chocolate cookie variation:
- 200g (1¾ cups) all-purpose flour
- 120g (½ cup) unsalted butter, softened
- 100g (½ cup) brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ batch of the pistachio kataifi filling (from the recipe above)
Cream butter and sugar, add egg and vanilla, fold in flour until a dough forms. Roll into balls, make a deep thumbprint, and fill generously with the pistachio kataifi mixture. Bake at 180°C (350°F) for 10–12 minutes. The result: a golden dubai chocolate chip cookie with a gooey, crunchy, fragrant pistachio and kataifi centre. Dust with crushed pistachios before serving. This knafeh cookie version is perfect for gifting, parties, or when you simply want something easier to share than a whole chocolate bar.
Dubai Chocolate Recipe FAQs
Q1: What is in a Dubai chocolate bar?
A Dubai chocolate bar contains a tempered dark or milk chocolate shell filled with a mixture of toasted kataifi (shredded phyllo dough), pistachio cream, tahini, vanilla, and sea salt. It is inspired by the flavours of kunafa, a classic Middle Eastern dessert.
Q2: Can I make Dubai chocolate without kataifi?
Yes. The best kataifi substitutes are toasted crushed vermicelli noodles, crushed shredded wheat cereal, or a mix of toasted coconut flakes and crushed pistachios. All provide the essential crispy texture in the filling.
Q3: Where can I buy kataifi for Dubai chocolate?
Kataifi is available at Middle Eastern grocery stores, Greek delis, specialty food shops, and online retailers like Amazon. In South Asia including Pakistan, check bakery supply markets and upscale supermarkets with imported food sections.
Q4: How long does homemade Dubai chocolate last?
Stored in an airtight container at room temperature (below 20°C), homemade Dubai chocolate bars last up to one week. Refrigerated, they keep for up to three weeks. Do not freeze as condensation can affect the chocolate texture.
Q5: What pistachio cream is best for Dubai chocolate recipe?
Look for 100% pure pistachio cream or pistachio paste with no added sugar for the most authentic flavour. Italian brands like Fiasconaro or Bronte pistachio cream are excellent. You can also blend roasted unsalted pistachios with a little neutral oil to make your own in minutes.