Classic Dubai Chocolate Bar Recipe

## The Original Viral Sensation The Dubai chocolate bar took social media by storm, and now you can make it at home. This recipe delivers that perfect combination of crispy kunafa pastry, rich pistachio cream, and premium chocolate that made Fix Dessert Chocolatier famous worldwide. ## Why This Recipe Works Unlike many copycat recipes, this version uses **real kunafa (kataifi) dough** and a proper pistachio cream made from scratch. The result is authentic — crunchy, nutty, and impossibly rich. ## Ingredients ### For the Pistachio Cream Filling - 200g raw pistachios (shelled, unsalted) - 3 tablespoons neutral oil (grapeseed or sunflower) - 2 tablespoons powdered sugar - 1/4 teaspoon sea salt - 1 tablespoon tahini (optional, for extra creaminess) ### For the Kunafa Layer - 100g kunafa/kataifi dough - 2 tablespoons melted butter - 1 tablespoon sugar - 1/4 teaspoon cardamom (optional) ### For the Chocolate Shell - 300g premium dark chocolate (70% cacao) - 1 tablespoon coconut oil ## Step-by-Step Instructions ### Step 1: Make the Pistachio Cream (15 minutes) 1. Toast pistachios in a dry skillet over medium heat for 5 minutes, stirring constantly 2. Transfer to a food processor and blend for 8-10 minutes, scraping sides every 2 minutes 3. Add oil, sugar, salt, and tahini — blend until smooth and spreadable 4. Refrigerate for 30 minutes to firm up slightly ### Step 2: Prepare the Kunafa (10 minutes) 1. Preheat oven to 350F (175C) 2. Separate kunafa strands and toss with melted butter, sugar, and cardamom 3. Spread on a parchment-lined baking sheet in a thin, even layer 4. Bake for 8-10 minutes until golden and crispy 5. Let cool completely — it will crisp up more as it cools ### Step 3: Assemble the Bars (20 minutes) 1. Line a chocolate bar mold (or a small baking pan) with plastic wrap 2. Melt chocolate with coconut oil using a double boiler or microwave (30-second intervals) 3. Pour a thin layer of chocolate into each mold cavity, tilting to coat sides 4. Refrigerate 5 minutes until set 5. Add a layer of pistachio cream (about 1 tablespoon per bar) 6. Crumble kunafa over the pistachio cream, pressing gently 7. Top with remaining melted chocolate to seal 8. Tap mold on counter to remove air bubbles 9. Refrigerate 2 hours until completely set ### Step 4: Unmold and Enjoy 1. Gently flex the mold to release bars 2. Let sit at room temperature for 5 minutes before eating 3. Store in an airtight container in the fridge for up to 2 weeks ## Pro Tips - **Temperature matters:** Let chocolate cool to 88F (31C) before pouring for a perfect snap - **Kunafa texture:** Do not over-bake — you want golden, not dark brown - **Pistachio color:** Use Sicilian or Bronte pistachios for the most vivid green color - **Batch prep:** Make extra pistachio cream and freeze it for up to 3 months - **Want a variation?** The [coconut Dubai chocolate bar](/recipes/coconut-dubai-chocolate-bar) keeps the same pistachio-kataifi core and adds coconut to both the filling and the crunch layer. ## Nutrition Facts (Per Bar) | Nutrient | Amount | |----------|--------| | Calories | 385 | | Fat | 28g | | Carbs | 29g | | Protein | 9g | | Fiber | 4g | *Makes 6 bars. Total time: 3 hours (including chill time). Active time: 45 minutes.*