Homemade Dubai chocolate is a tasty treat you make at home. It mixes crispy kataifi pastry, sweet pistachio cream, and smooth chocolate. This dessert copies the viral Dubai chocolate bar.
Want a fancy dessert without spending $25? Homemade Dubai chocolate is your answer. You can make this crunchy, creamy treat in your kitchen!
Homemade Dubai chocolate uses simple ingredients like chocolate and pistachio cream. It became popular on TikTok in 2024. Anyone can make it with easy steps.
What Is Dubai Chocolate?
Dubai chocolate, also known as the “Can’t Get Knafeh of It” bar, is a viral sensation created by Fix Dessert Chocolatier in Dubai. This decadent treat combines crisp kataifi pastry, creamy pistachio filling, and a smooth chocolate shell for a perfect balance of textures and flavors. Its popularity exploded on TikTok in 2024, leading to a pistachio cream shortage in the U.S. and inspiring home cooks worldwide to recreate it.
The star of this treat is its unique filling: kataifi, a shredded phyllo dough used in Middle Eastern desserts like knafeh, paired with rich pistachio cream and a hint of tahini for depth. Whether you’re a chocolate lover or a fan of nutty desserts, this recipe is easier than it looks and delivers a luxurious experience.
Why Make Homemade Dubai Chocolate?
Making Dubai chocolate at home is not only cost-effective but also incredibly rewarding. Here’s why:
- Save Money: Store-bought bars cost $18–$60, but you can make multiple bars for a fraction of the price.
- Customize Flavors: Swap milk chocolate for dark or add your own twists like edible gold dust or flavored drizzles.
- Impress Friends and Family: These bars make stunning gifts or party treats.
- No Special Equipment Needed: You can use a loaf pan or muffin tins if you don’t have chocolate molds.
After trying this recipe myself, I was hooked by the buttery crunch of kataifi and the nutty pistachio cream. My family couldn’t stop reaching for seconds, and I’m excited to share how you can achieve the same results!
Ingredients for Homemade Dubai Chocolate
To make 2 large bars or 12–20 bite-sized cups, you’ll need:
- Kataifi Pastry (200g): Shredded phyllo dough, found in Middle Eastern stores or online (e.g., Amazon). Substitute with toasted vermicelli if unavailable.
- Pistachio Cream (150g): Not pistachio butter—cream is sweeter and smoother. Look for brands like Fiasconaro at specialty stores or make your own (see recipe below).
- Tahini (2 tbsp): Adds nutty depth and balances sweetness. Available at Trader Joe’s or Middle Eastern markets.
- Unsalted Butter (2 tbsp): For toasting kataifi to golden perfection.
- Milk or Dark Chocolate (400g): Use high-quality chocolate like Callebaut or Lindt for best results. Avoid chocolate chips with stabilizers.
- White Chocolate (50g, optional): For decorative drizzles. Add green food coloring for a pistachio-inspired look.
- Coconut Oil (1 tsp, optional): Helps chocolate melt smoothly.
- Sea Salt (1/4 tsp): Enhances flavors and balances sweetness.
Equipment:
- Silicone chocolate molds (1-inch deep) or a loaf pan lined with parchment
- Large skillet
- Spatula or offset spatula
- Double boiler or microwave-safe bowl
- Kitchen scale (optional, for precision)
Step-by-Step Recipe for Homemade Dubai Chocolate
Follow these steps to create your own Dubai chocolate bars with a professional finish.
Step 1: Toast the Kataifi Pastry
- Prep the Kataifi: If frozen, thaw 200g kataifi in the fridge overnight. Break it into smaller strands with your hands to avoid clumps.
- Melt Butter: In a large, high-sided skillet, melt 2 tbsp unsalted butter over medium heat.
- Toast: Add kataifi and stir occasionally for 8–10 minutes until golden brown and crispy. Watch closely to avoid burning.
- Cool: Transfer to a bowl and let cool for 5 minutes.
Pro Tip: Toasting in two batches ensures even browning if your skillet is small. The crunch is key, so don’t rush this step
Step 2: Prepare the Pistachio Filling
- Mix Ingredients: In a large bowl, combine 150g pistachio cream, 2 tbsp tahini, and 1/4 tsp sea salt.
- Add Kataifi: Stir in the cooled, toasted kataifi until evenly coated. The mixture should be thick but spreadable.
- Adjust Consistency: If the pistachio cream is too thick, microwave for 20–30 seconds to soften.
Expert Insight: The tahini adds a savory balance to the sweet pistachio cream, mimicking the authentic Dubai chocolate flavor. Skip it if you prefer a sweeter filling, but I find it elevates the taste.
Step 3: Melt the Chocolate
- Choose Your Method:
- Double Boiler: Fill a saucepan with 1 inch of water and simmer. Place a heatproof bowl with 400g chocolate over it (not touching water). Stir until melted.
- Microwave: In a microwave-safe bowl, melt chocolate in 20-second bursts, stirring between each.
- Temper (Optional): For a shiny, snappy finish, heat chocolate to 105–110°F (40–43°C) for milk chocolate or 113–120°F (45–48°C) for dark. Cool to 79–84°F (26–28°C) by adding un-melted chocolate and stirring.
- Add Coconut Oil: Stir in 1 tsp coconut oil for smoother melting, if needed.
Note: Avoid overheating to prevent seizing. If using chocolate chips, check for stabilizers, as they may not temper well.
Step 4: Assemble the Chocolate Bars
- Prep Molds: If using white chocolate for decoration, melt 50g and add green food coloring. Drizzle into molds for a colorful design and freeze for 5–10 minutes.
- Create the Shell: Pour a thin layer of melted chocolate into each mold cavity, coating the bottom and sides. Use a pastry brush for even coverage. Refrigerate for 10 minutes to set.
- Add Filling: Spoon the kataifi-pistachio mixture into each mold, filling to just below the top. Press gently to level.
- Seal with Chocolate: Pour remaining melted chocolate over the filling, smoothing with a spatula. Tap molds to remove air bubbles.
- Chill: Refrigerate for 20–30 minutes until fully set.
Alternative: No molds? Use a parchment-lined loaf pan or muffin tins for cups.
Step 5: Unmold and Serve
- Remove Bars: Gently pop bars out of silicone molds or lift from the loaf pan.
- Trim Excess: Use a sharp knife to clean up any chocolate edges.
- Serve: Let bars sit at room temperature for 5–10 minutes for the best texture. Snap in half for that satisfying crunch!
How to Make Homemade Pistachio Cream
Can’t find pistachio cream? Here’s a quick recipe:
- Ingredients: 1 cup shelled pistachios, 1/4 cup sugar, 2 tbsp olive oil, 1 tsp vanilla extract, pinch of salt.
- Instructions:
- Blend pistachios in a food processor until finely ground (2–3 minutes).
- Add sugar, olive oil, vanilla, and salt. Process for 5–6 minutes until smooth and creamy, scraping down sides as needed.
- Storage: Keep in an airtight container in the fridge for up to 2 weeks.
This homemade version gives you control over sweetness and ensures a vibrant green color without dyes.
Expert Tips for Perfect Dubai Chocolate
- Source Quality Ingredients: Buy kataifi from Middle Eastern stores or online (e.g., Amazon). Use pistachio cream, not butter, for the authentic sweet flavor.
- Keep Kataifi Crunchy: Toast thoroughly and store bars in an airtight container to prevent sogginess. Some readers report the crunch fading after a day, so eat fresh or refrigerate.
- Temper Chocolate: Tempering ensures a glossy finish and satisfying snap. Use a thermometer for precision.
- Experiment with Flavors: Try dark chocolate for a richer taste or swap pistachio cream for almond butter or Nutella for a twist.
- Add Visual Flair: Drizzle with colored white chocolate or sprinkle edible gold dust for a luxe look.
Common Mistakes to Avoid
- Burning Kataifi: Stir constantly and toast on medium-low heat to avoid burning.
- Using Pistachio Butter: It’s savory and less vibrant than pistachio cream, which affects flavor and color.
- Skipping the Freezer: Freezing at each step ensures clean layers and easy unmolding.
- Overheating Chocolate: This causes seizing or a dull finish. Melt slowly and check temperatures.
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Storing Your Homemade Dubai Chocolate
- Room Temperature: Store in an airtight container for up to 2 weeks if tempered properly.
- Refrigerator: Keep refrigerated for up to 3 weeks for a firmer texture. Let sit at room temperature for 5–10 minutes before eating.
- Freezer: Freeze for up to 3 months. Wrap tightly in plastic wrap and foil to prevent moisture loss.
FAQs:
1. How is Dubai chocolate made?
Melt chocolate, toast kataifi pastry, mix with pistachio cream and tahini, then layer into molds and chill until set.
2. What is so special about Dubai chocolate?
Its unique mix of crispy kataifi, creamy pistachio filling, and rich chocolate creates a viral, indulgent treat with a perfect texture balance.
3. What equipment is needed for Dubai chocolate?
You need a skillet, molds or a loaf pan, a double boiler or microwave-safe bowl, and a spatula.
4. What is in the filling of a Dubai chocolate bar?
The filling contains toasted kataifi pastry, pistachio cream, tahini, and a pinch of sea salt.
5. How long does homemade Dubai chocolate last?
It lasts up to 2 weeks at room temperature, 3 weeks in the fridge, or 3 months in the freezer if stored airtight.
Conclusion: Bring Dubai to Your Kitchen
Homemade Dubai chocolate is a fun, indulgent project that delivers a restaurant-quality treat without the hefty price tag. With crispy kataifi, creamy pistachio filling, and rich chocolate, this recipe is sure to impress. Try it for your next gathering or as a special gift—your friends will think you’re a chocolatier!
Ready to make your own? Grab your ingredients and share your creations on Instagram with #HomemadeDubaiChocolate—I’d love to see your masterpiece! For more dessert inspiration, check out our guide to Middle Eastern Sweets Yo
