Chocolate Dubai

Dubai chocolate (chocolate Dubai) is a style of filled chocolate bar made with crunchy kadayif and a creamy pistachio-tahini filling.

This Dubai chocolate recipe is inspired by the rich flavors of the Middle East and features milk chocolate layered over a pistachio and crunchy kataifi pastry filling for a creamy center, crisp texture, and balanced sweetness.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• Milk chocolate: Creates the firm shell and provides structure for the filled bar.
• Pistachio spread: Forms the creamy base of the filling.
• Pistachio paste: Boosts pistachio flavor and color.
• Kunafa pastry: Adds the signature crunchy texture to the filling.

How to Make Chocolate Dubai

Note: Full instructions are provided in the recipe card below.

1. In a bowl, add 180 g pistachio spread, 20 g pistachio paste, and salt. Mix until smooth and well combined. Gently fold in 60 g toasted, finely shredded kunafa pastry. Set aside.
2. Place 300 g milk chocolate in a heatproof bowl over gently simmering water. Stir constantly until two-thirds are melted.
3. Return briefly to heat as needed until the chocolate reaches 104-113 °F (40-45 °C). Remove from heat and add small pieces of the remaining chocolate, stirring constantly, until the temperature drops to 84 °F (29 °C)
4. Keep the chocolate at 84 °F (29 °C) while working. If it cools too much, place the bowl back over the water for 1-2 seconds, stir, and recheck.
5. Pour a small amount of tempered chocolate into the mold. Tilt the mold to coat all sides and corners. Tap the mold on the counter to release air bubbles. Pour excess chocolate back into the bowl and let the shell set.
6. Spoon the pistachio filling into the shells and spread evenly. Do not overfill; leave space for the top layer. Recheck the chocolate temperature and return to 84 °F (29 °C) if needed.
7. Pour chocolate over the filling to seal. Tap gently to remove air bubbles. Scrape off excess chocolate to clean the edges.
8. Let set completely at room temperature or briefly in the refrigerator. Unmold and serve.

Hint: Maintain chocolate at 84 °F (29 °C) to prevent streaking.

Storage, Make Ahead, & Freezing

Storage: Keep in an airtight container at room temperature for up to 5 days.
Make Ahead: Prepare 1 day in advance and store in a sealed container.
Freezing: Not recommended.

Camila's Tips & Variations

• Pistachio flavor is too mild: Add pistachio paste to boost both flavor and green color.
• Filling is not crispy enough: Increase the amount of toasted kunafa pastry.
• Filling feels too crunchy: Add the pastry gradually and stop when the texture feels right.
• Chocolate goes out of temper: Keep it at 84 °F (29 °C) and rewarm for 1-2 seconds over steam if it cools too much.
• Bar sticks in the mold: Re-temper the chocolate and use a polycarbonate mold for a clean release.

Frequently Asked Questions

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Recipe

Chocolate Dubai

by Camila Benitez

Dubai chocolate (chocolate Dubai) is a style of filled chocolate bar made with crunchy kadayif and a creamy pistachio-tahini filling.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Dubai

Servings 12

Calories 130 kcal

Equipment

• Bowl
• saucepan
• Silicone Spatula
• thermometer
• Chocolate mold
• Offset Spatula or
• Bench scraper
• Mixing Bowl
• spoon

Ingredients

  

1x2x3x

• ▢ 400 g Milk Chocolate
• ▢ 180 g Pistachio Spread
• ▢ 20 g Pistachio Paste
• ▢ 60 g Kunafa Pastry
• ▢ ⅛ teaspoon Sea or Kosher Salt

Instructions

 

• In a bowl, add 180 g pistachio spread, 20 g pistachio paste, and salt. Mix until smooth and well combined. Gently fold in 60 g toasted, finely shredded kunafa pastry. Set aside.
• Place 300 g milk chocolate in a heatproof bowl over gently simmering water. Stir constantly until two-thirds are melted.
• Return briefly to heat as needed until the chocolate reaches 104-113 °F (40-45 °C). Remove from heat and add small pieces of the remaining chocolate, stirring constantly, until the temperature drops to 84 °F (29 °C)
• Keep the chocolate at 84 °F (29 °C) while working. If it cools too much, place the bowl back over the water for 1-2 seconds, stir, and recheck.
• Pour a small amount of tempered chocolate into the mold. Tilt the mold to coat all sides and corners. Tap the mold on the counter to release air bubbles. Pour excess chocolate back into the bowl and let the shell set.
• Spoon the pistachio filling into the shells and spread evenly. Do not overfill; leave space for the top layer. Recheck the chocolate temperature and return to 84 °F (29 °C) if needed.
• Pour chocolate over the filling to seal. Tap gently to remove air bubbles. Scrape off excess chocolate to clean the edges.
• Let set completely at room temperature or briefly in the refrigerator. Unmold and serve.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days.

Make Ahead: Prepare 1 day in advance and store in a sealed container.

Freezing: Not recommended.

Nutrition

Nutrition Facts

Chocolate Dubai

Amount per Serving

Calories

130

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

2

mg

1

%

Sodium

 

70

mg

3

%

Potassium

 

232

mg

7

%

Carbohydrates

 

11

g

4

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

5

g

10

%

Vitamin A

 

132

IU

3

%

Vitamin C

 

1

mg

1

%

Calcium

 

61

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.