How to Make Dubai Chocolate at Home: The Authentic Recipe (2026)

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To make authentic Dubai chocolate at home, toast shredded kataifi phyllo in butter until golden, mix it with pistachio cream and a spoon of tahini, then encase that filling in tempered dark chocolate set in a bar mold. Total active time is about 40 minutes. Here is the exact recipe.

Ingredients (Makes 2 Large Bars)

• 200g dark chocolate — Callebaut 811 Belgian Dark ($71.95, the gold-standard couverture)
• 100g Cerez Pazari Kataifi shredded phyllo ($12.99)
• 150g pistachio cream — Bronte Sicilian Pistachio Cream ($18.95) or GUSTO ETNA Pistachio Paste ($26.99)
• 1 tbsp Soom Premium Tahini ($9.99)
• 2 tbsp butter
• A silicone Dubai chocolate bar mold ($8.99)

Step 1: Toast the Kataifi

Chop the kataifi into roughly 1 cm pieces. Melt 2 tbsp butter in a pan over medium heat, add the kataifi, and stir constantly for 6–8 minutes until evenly deep golden. This is the most important step — pale kataifi tastes raw; burnt kataifi tastes bitter. Let it cool fully.

Step 2: Make the Filling

Combine the cooled toasted kataifi with 150g pistachio cream and 1 tbsp tahini. The tahini cuts sweetness and adds the savory depth that defines authentic Dubai chocolate. Mix until every strand is coated. It should be spreadable, not runny — add a little more kataifi if loose.

Step 3: Temper the Chocolate

Chop the Callebaut 811 finely. Melt two-thirds over a double boiler to 45°C/113°F, remove from heat, stir in the remaining third, and cool to a working temperature of 31–32°C/88–90°F. A thermometer such as the ThermoWorks Thermapen ONE ($125) makes tempering reliable instead of guesswork. Properly tempered chocolate snaps and stays glossy at room temperature.

Step 4: Assemble

Brush a layer of tempered chocolate into the mold cavities, coating walls fully. Chill 5 minutes to set a shell. Spoon in the pistachio-kataifi filling, leaving room at the top. Cover with more tempered chocolate, tap to remove air bubbles, and refrigerate 20 minutes. A deeper Dubai chocolate mold ($7.99) holds more filling if you want a thicker bar.

Step 5: Unmold

Flex the silicone mold gently. A well-tempered bar releases cleanly with a glossy finish and a crisp snap.

Substitutions

No time to make it? The ready-made Andreano Dubai Chocolate Bar ($19.95) is the closest convenient option.

FAQ

Why does my filling taste flat? Under-toasted kataifi or skipped tahini. Both add the toasty, savory contrast.

Can I skip tempering? You can, but the bar will be soft, dull, and melt on touch. Tempering is what gives the signature snap.

How long does it keep? In an airtight container at cool room temperature, 1–2 weeks. The kataifi softens over time, so it is best within the first few days.