How to Make The Best Dubai Chocolate Bar

5 from 4 votes

Servings Large Candy Bars

This luxurious treat combines silky pistachio cream, crispy toasted kataifi, and a hint of nutty tahini, all encased in rich, glossy chocolate. The flavor is indulgent and unique, with the perfect balance of sweetness, crunch, and smoothness. It’s as stunning to look at as it is delicious—an irresistible dessert that’s sure to impress.

Ingredients

▢ 1⅓ cups 67g kataifi, chopped and separated
▢ 1½ tablespoons 22g butter
▢ ¾ cup pistachio cream (210g)
▢ 1 tablespoon tahini (16g)
▢ Pinch of salt
▢ 275 g dark (semisweet, or milk chocolate, chopped (high-quality))

Instructions

Toast the Kataifi- Melt butter in a large skillet with high sides over medium heat. Add kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
Prepare the Pistachio Filling- In a bowl, mix pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
Temper the Chocolate (Optional but highly recommended) Microwave Method: Chop the chocolate finely. Place 2/3 of it in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each, until melted and reaching 115°F-120°F (46-48°C) for dark chocolate or 110-115°F (43-46°C) for milk chocolate.
Stir in the remaining 1/3 chocolate to cool to 89°F (31°C) for dark or 86°F (30°C) for milk chocolate.
Double Broiler Method: Melt 2/3 of the chocolate in a double boiler until it reaches the correct temperature. For dark chocolate, 115°F-120°F (46-48°C), and for milk chocolate, 110-115°F (43-46°C)
Remove from heat. Stir in the remaining 1/3 of the chocolate to cool to 89°F (31°C) for dark chocolate or 86°F (30°C) for milk chocolate.
Assemble the Bars- Using a pastry brush or the back of a spoon, coat the inside of candy bar molds with a thin layer of tempered chocolate. Chill for about 15 minutes, or until set.
Spoon in the pistachio/katafi mixture, half in each, and spread evenly.
Pour the remaining chocolate over the top and smooth the surface. Make sure the chocolate is at the correct temperature (89°F for dark or 86°F for milk/white). If needed, gently rewarm it in 5-second bursts until it reaches 89°F (32°C) for dark chocolate or 86°F (30°C) for milk/white chocolate.
Chill Bars- Refrigerate for 20 minutes or until chocolate is firm.
Unmold and Serve- Remove bars from molds and slice if desired.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.