Rich Homemade Dubai Chocolate

Here is my favorite homemade Dubai chocolate recipe, with a rich chocolate shell filled with crunchy kataifi pastry, smooth tahini, and chopped pistachios for that perfect sweet and nutty combination.

This Dubai chocolate has become my family’s new obsession after we tried it at a local chocolate shop. Now I make it at home because it’s surprisingly easy and costs way less than buying it. Plus, you can customize the filling however you like!

What Kind of Kataifi Pastry Should I Use?

Kataifi pastry is the star ingredient that gives Dubai chocolate its signature crunchy texture, and you can find it in the freezer section of most Middle Eastern grocery stores or online. Fresh kataifi works best, but frozen is perfectly fine too – just make sure to thaw it completely and separate the strands gently with your fingers before chopping. The pastry should look like thin, shredded wheat noodles, and when you chop it up, aim for pieces that are about half an inch long so they blend well into the filling. If you can’t find kataifi, some people substitute with crushed phyllo dough, but the texture won’t be quite the same as the traditional version.

Options for Substitutions

This trendy chocolate treat has some room for creativity, though a few ingredients are pretty essential:

• Kataifi pastry: This shredded phyllo pastry gives the signature crunch, but if you can’t find it, try finely chopped toasted vermicelli noodles or even crushed cornflakes. Toast them in butter until golden for the best texture.
• Pistachio paste: This is really the star of the show, so try not to substitute it if possible. But if you must, almond butter or cashew butter mixed with finely ground pistachios can work in a pinch.
• Tahini: You can swap this with any nut or seed butter – almond butter, sunflower seed butter, or even peanut butter will add that creamy richness.
• Colored chocolate melts: Regular white chocolate works fine if you can’t find colored candy melts. Just add a few drops of food coloring to get your desired colors, or skip the colors entirely for a classic look.
• Dark or milk chocolate: Use whatever chocolate you prefer – dark, milk, or even white chocolate. Just make sure it’s good quality since it’s the main coating.
• Coconut oil: A bit of vegetable shortening or even butter can replace the coconut oil to help thin out the colored chocolate.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Dubai chocolate is overheating your chocolate, which can cause it to seize and become grainy – always melt chocolate slowly using a double boiler or microwave in 30-second intervals, stirring between each burst.

Another common error is not properly toasting the kataifi pastry, which should be golden brown and crispy before mixing with the pistachio filling, otherwise your chocolate will lack that signature crunch.

When tempering your chocolate for the molds, make sure your kitchen isn’t too warm (ideally under 70°F) and avoid getting any water near the chocolate, as even a single drop can ruin the entire batch.

Finally, don’t rush the setting process – let each layer cool completely before adding the next, and refrigerate the finished chocolates for at least 2 hours to ensure they release cleanly from the molds.

What to Serve With Dubai Chocolate?

This rich, indulgent chocolate is perfect on its own as a special treat, but it pairs beautifully with a cup of strong coffee or Turkish tea to balance out all that sweetness. You could also serve it alongside some fresh berries like strawberries or raspberries, which cut through the richness of the pistachio filling nicely. For a more traditional Middle Eastern experience, try it with some baklava or other nutty pastries, or even just some plain crackers if you want something simple. Since it’s such a decadent dessert, small portions work best – think of it as the grand finale to a dinner party rather than an everyday snack.

Storage Instructions

Keep Fresh: Your homemade Dubai chocolate bars will stay perfect when wrapped individually in plastic wrap or stored in an airtight container. Keep them at room temperature for up to 2 weeks, or pop them in the fridge for up to a month if your kitchen gets warm.

Freeze: These chocolate bars freeze really well for longer storage! Wrap each bar tightly in plastic wrap, then place in a freezer bag for up to 3 months. The pistachio filling and kataifi stay nice and crunchy even after freezing.

Serve: If you’ve stored your chocolate in the fridge, let it sit at room temperature for about 10-15 minutes before eating so it’s not too hard. Frozen bars need about 20-30 minutes to thaw, but honestly, they taste pretty amazing straight from the freezer too!

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 55-65 g
• Fat: 250-300 g
• Carbohydrates: 400-450 g

Ingredients

For the filling:

• 5 oz kataifi pastry, chopped and separated
• 2 oz unsalted butter
• 12.7 oz pistachio paste
• 0.8 oz tahini
• Generous pinch salt

For the shell and decoration:

• 0.5 oz pink candy melts (such as wilton red)
• 1/2 tsp coconut oil, for pink melts
• 0.5 oz green candy melts (such as wilton green)
• 1/2 tsp coconut oil, for green melts
• 1.1 lb dark or milk chocolate

Step 1: Toast the Kataifi Pastry

• 2 oz unsalted butter
• 5 oz kataifi pastry, chopped and separated

Preheat a large frying pan with high sides over medium heat and melt the unsalted butter.

Add the chopped and separated kataifi pastry to the pan, breaking it up as you add it.

Toast the pastry thoroughly, stirring frequently, until it is golden and crunchy all over, about 10 minutes.

If your pan is small, consider toasting the kataifi in two batches to avoid spillage.

Step 2: Prepare the Pistachio-Tahini Filling

• 12.7 oz pistachio paste
• 0.8 oz tahini
• generous pinch salt
• toasted kataifi pastry from Step 1

In a large bowl, combine the pistachio paste, tahini, and a generous pinch of salt.

Mix well until the mixture is fully incorporated.

Then, add the toasted kataifi pastry from Step 1 and stir to combine evenly.

The filling should be well-mixed, cohesive, and textured.

Step 3: Decorate the Chocolate Molds

• 0.5 oz pink candy melts (such as Wilton red)
• 1/2 tsp coconut oil, for pink melts
• 0.5 oz green candy melts (such as Wilton green)
• 1/2 tsp coconut oil, for green melts

Set two chocolate molds on a tray.

In a small bowl, melt the pink candy melts, then stir in the coconut oil until smooth.

Using a teaspoon, flick the pink chocolate over the molds to make a splash pattern.

Repeat this process with the green candy melts and coconut oil, flicking the green over the pink.

Place the molds in the fridge briefly to set the colored chocolate decorations.

I think this splash pattern adds a fun, artisanal touch to the final bars.

Step 4: Coat Chocolate Molds with Melted Chocolate

• 1.1 lb dark or milk chocolate

Melt the dark or milk chocolate in the microwave or over a double boiler until smooth and glossy.

Spoon the melted chocolate into the prepared molds, tilting and spreading the chocolate to coat the sides and bottom completely.

Let the excess chocolate drip off, then scrape the edges to remove any overflow.

Place the molds in the fridge to allow the chocolate to set.

Step 5: Fill and Seal the Chocolate Bars

• kataifi pistachio filling from Step 2
• remaining melted chocolate from Step 4

Once the chocolate shells have set, spoon the kataifi pistachio filling from Step 2 evenly into the chocolate-lined molds, smoothing the surface with an angled spatula.

Then, pour or spoon the remaining melted chocolate over the filling to seal the bars, smoothing the top and scraping the edges to remove any excess.

For best results, make sure the seal is complete so the filling is well encased.

Step 6: Set, Unmold, and Serve the Bars

Allow the chocolate bars to set completely in the fridge for about 30 minutes or until firm.

Once they’re fully set, carefully unmold the chocolate bars and enjoy.

Store in the fridge for up to 5 days to maintain the crunchy texture.

I like to let the bars rest at room temperature for a few minutes before serving so the flavors come through even better.