Masters of kitchen
The Dubai Chocolate Bar isn’t just a dessert—it’s a luxurious experience that blends Middle Eastern ingredients with modern indulgence. Originally made famous by Fix Dessert Chocolatier and viral TikTok videos, this glossy, pistachio-loaded chocolate bar has become a must-try recipe for dessert lovers around the world.
If you’ve been wondering how to recreate that crunchy, creamy, chocolatey masterpiece at home, you’re in the right place. We’ll walk you through every layer—literally—with expert tips, optional cultural ingredients, and creative upgrades. Let’s bring a little bit of Dubai magic into your kitchen.
The Viral Origin Story of the Dubai Chocolate Bar Recipe
The Dubai Chocolate Bar rose to fame thanks to Fix Dessert Chocolatier, a boutique dessert shop known for high-end creations with Arabic influences. One version that particularly captured attention on TikTok was called “Can’t Get Knafeh of It”—a cheeky name referencing the popular shredded pastry, kataifi (similar to knafeh), featured in the base of the bar.
Videos showing the bar’s glossy chocolate shell breaking open to reveal vibrant pistachio cream, crunchy phyllo, and silky fillings quickly went viral. The dessert became a symbol of gourmet fusion, combining Western chocolate bar techniques with flavors deeply rooted in the UAE—like saffron, rose, and pistachio.
Signature Ingredients in the Dubai-Style Chocolate Bar Recipe
To truly capture the spirit of the Dubai chocolate bar, you need three core ingredients:
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Pistachio Cream: This luscious, nutty spread acts as the star filling. You can use store-bought pistachio cream (like from Rigoni or Violette), or make your own by blending roasted pistachios, powdered sugar, and white chocolate.
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Kataifi (Shredded Phyllo): A traditional Mediterranean pastry used for crunch. Toast it with butter and a pinch of cardamom or cinnamon to layer into your base. It brings a unique texture that’s light, crispy, and golden.
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High-Quality Chocolate: The shell must be tempered (or carefully melted) chocolate—preferably dark, milk, or ruby chocolate depending on your taste. Callebaut or Valrhona brands work beautifully, but even Lindt or Ghirardelli are good options.
Pro Tip: Don’t skimp on quality—since chocolate is the star of the show, this is where your investment pays off.
Emirati Flavor Enhancers to Elevate Your Bar
Want to give your Dubai chocolate bar that authentic regional touch? Here are a few add-in options that can set your version apart:
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Camel Milk Powder: Adds a subtly salty, creamy depth to your chocolate shell or ganache.
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Saffron Threads: Soak them in warm cream and stir into your pistachio filling for a golden hue and distinctive floral aroma.
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Rose Water: Just a few drops in your filling or kataifi syrup give a floral lift.
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Date Paste or Bits: Layer into the filling for natural sweetness and that unmistakable Emirati touch.
Bonus Idea: Combine saffron and rose water into a syrup to lightly brush over your toasted kataifi.
Tools You’ll Need for This Homemade Dubai Chocolate Bar
Before you dive into tempering chocolate or layering fillings, make sure you’ve got the right tools lined up:
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Silicone chocolate bar molds or mini loaf pans
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Pastry brush for greasing or syruping kataifi
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Digital scale for accurate measurements
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Offset spatula for leveling layers
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Candy thermometer (if tempering chocolate manually)
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Piping bag (for neater layering of pistachio cream)
Clean hands, dry tools, and prepped ingredients make this multi-layered dessert a smooth experience instead of a sticky mess.
Before You Start: Tempered vs. “Easy-Melt” Chocolate
Tempering chocolate creates that signature glossy snap—but it’s also intimidating for some home cooks. If you’re up for the challenge, temper using a microwave or stovetop method with precise temperature controls (dark chocolate: 88–90°F; milk: 86–88°F).
Not ready to temper? No problem. Easy-melt options (like chocolate candy coating or compound chocolate) will still give you a nice finish, just with a softer set and slightly different mouthfeel.
Expert Tip: For a halfway solution, add 1 tsp of coconut oil per 100g chocolate to smooth out the melt without full tempering.
Step-by-Step Dubai Chocolate Bar Recipe Instructions
1. Toast the Kataifi Layer
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Break up kataifi and toss with melted butter and a pinch of cardamom.
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Spread on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until golden.
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Let it cool completely—it will crisp as it cools.
2. Melt or Temper Your Chocolate
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Use a double boiler or microwave in 30-second bursts, stirring in between.
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If tempering, monitor closely with a thermometer.
3. Pour the First Chocolate Layer
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Pour a small amount into each silicone mold and tilt to coat the sides.
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Freeze for 5–7 minutes until set.
4. Add Pistachio Cream Filling
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Pipe or spoon in pistachio cream, leaving room for the kataifi layer.
5. Add Optional Flavor Elements
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Sprinkle in chopped dates, a dash of saffron-rose syrup, or crushed nuts.
6. Layer the Kataifi Crunch
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Press a layer of toasted kataifi over the filling and gently compact.
7. Seal with More Chocolate
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Pour remaining chocolate over the top and tap to eliminate air bubbles.
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Freeze or chill until fully set, about 30–45 minutes.
Unmold carefully, and you’ll have a shiny, gourmet bar worthy of a Dubai pastry case.
Flavor Variations for the TikTok Dubai Chocolate Kataifi Bar
One of the best things about the Dubai chocolate bar recipe is how easily it lends itself to creative customization. Here are a few variations to suit your taste or occasion:
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White Chocolate Shell: Swap dark or milk chocolate for white chocolate for a sweeter, creamier base.
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Saffron-Cardamom Pistachio Filling: Mix finely ground cardamom and saffron-soaked cream into your pistachio spread for a bolder Middle Eastern flavor.
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Gold Leaf Topping: Add an edible gold leaf on top for a luxurious touch—perfect for weddings or Eid gifts.
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Ruby Chocolate with Rose & Raspberry: Use ruby chocolate as the shell and add a layer of freeze-dried raspberries and rosewater-flavored cream inside.
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Nutella + Hazelnut Crunch: Not strictly traditional, but wildly popular with kids!
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Pro Tip: Always chill your bars between layers to preserve clean definition and crisp bite.
Expert Tips for a Glossy, Gourmet Dubai Chocolate Bar Finish
If you want your chocolate bar to look and feel like it came out of a luxury chocolatier, these details matter:
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Humidity Is the Enemy: Work in a cool, dry kitchen. Moisture causes blooming (white streaks).
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Tempered Chocolate Only: For a flawless snap and shine, tempering is key. Refer to Callebaut’s chocolate tempering guide.
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Use Polished Silicone Molds: Dull molds = dull chocolate. Buff your molds with a soft cloth before use.
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Quick-Chill Method: After sealing the bar, freeze it for just 10 minutes. Too long and it may sweat when unmolded.
Bonus Tip: Glove up before unmolding to avoid fingerprints. Nothing ruins that glossy finish like warm fingers!
How to Gift or Present Your Homemade Dubai Chocolate Bar
Once you’ve made your Dubai chocolate bars, it’s time to show them off!
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Gift Boxes: Line luxury paper boxes with gold tissue paper and nestle each bar inside. Add a satin ribbon and handwritten tag.
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Eid & Ramadan Treats: Wrap individually in clear cellophane with golden ties and a date-card insert.
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Corporate Gifting: Add your logo to the packaging or include custom molds with branding for an elegant touch.
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Instagram-Worthy Drizzle: Use contrasting chocolate or metallic edible paint to add artistic lines across the surface.
Pro Tip: Keep chilled until gifting—especially in warm climates!
Storage & Allergen Tips for Your Dubai-Style Chocolate Dessert
If stored properly, your Dubai chocolate bars can last up to 2 weeks refrigerated or 1 month frozen.
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Store in an airtight container with parchment between layers to avoid sticking or condensation.
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Always label bars that contain nuts, dairy, or gluten if gifting.
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For vegan versions, use dairy-free chocolate and substitute coconut oil in the filling.
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Avoid temperature swings, which can cause chocolate to “bloom” or separate.
Important Note: Be mindful when sharing or shipping across borders—chocolates made with fresh dairy or unregulated nuts may be flagged by customs (especially in GCC countries).
Nutrition Snapshot & Dietary Swaps
Here’s a rough estimate per serving (1 standard bar):
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Calories: ~280
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Fat: 18g
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Carbs: 22g
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Protein: 4g
Want to make it healthier or allergy-friendly?
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Vegan Option: Use dairy-free dark chocolate and coconut cream in the filling.
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Nut-Free: Replace pistachio cream with cookie butter or sunflower seed spread.
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Low Sugar: Use 90% dark chocolate and make your own sugar-free pistachio cream with erythritol.
Balance indulgence with intention—your bar, your way.
Troubleshooting Your Fix-Inspired Dubai Chocolate Bar Recipe
Here’s how to fix common problems:
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Chocolate Won’t Set/Shiny Shell is Dull: Your chocolate may not have been tempered correctly, or the mold wasn’t clean/dry.
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Soggy Kataifi Layer: You didn’t cool it enough before layering, or the chocolate shell wasn’t solid enough.
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Filling Leaked Out: You overfilled or didn’t chill the base layer long enough before sealing.
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Stuck in the Mold: Freeze for 10 more minutes and gently pull mold edges to release.
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Bar Broke During Unmolding: Use gentler pressure or switch to a stiffer mold.
Quick Fix: Patch cracked edges with melted chocolate and a warm offset spatula.
FAQs About the Dubai Chocolate Bar
What is a Dubai chocolate bar made of?
Typically, it includes a tempered chocolate shell, pistachio cream, toasted kataifi, and optional flavorings like saffron, dates, or rosewater.
Is it halal?
Yes—just ensure your chocolate and fillings are made with halal-certified ingredients. Many store-bought pistachio creams and chocolates meet this standard.
Can I make it without kataifi?
You can! Use toasted cornflakes, feuilletine, or even crushed digestive biscuits as a substitute for the crunchy base.
Where can I buy pistachio cream?
Look for it at Middle Eastern markets, Amazon, or specialty stores like Violette or Rigoni di Asiago. You can also make your own!
Why won’t my chocolate unmold cleanly?
Likely due to moisture or insufficient chilling. Try chilling longer, using gloves, and avoiding touching the chocolate with warm hands.
Dubai Chocolate Bar Recipe
Equipment
- Silicone chocolate bar molds or mini loaf pans
- Pastry Brush
- Offset spatula
- Digital scale
- Microwave or double boiler
- Candy thermometer (optional)
- Piping bag or spoon
Ingredients
- 200 g high-quality dark or milk chocolate tempered or melted
- 120 g pistachio cream
- 40 g kataifi pastry toasted with 1 tbsp melted butter
- Optional: saffron soaked, rosewater, chopped dates, edible gold leaf
- Pinch of cardamom for kataifi
- 1 tsp coconut oil optional, for easier chocolate handling
Instructions
- Toast Kataifi: Toss shredded kataifi with melted butter and cardamom. Bake at 350°F (175°C) for 10–12 minutes until golden. Cool completely.
- Melt or Temper Chocolate: Use a microwave in 30-second bursts or a double boiler. Add coconut oil if not tempering.
- Create Shell: Pour chocolate into molds, swirl to coat sides, and chill for 5–7 minutes.
- Add Pistachio Cream: Pipe or spoon the cream into the center of each mold.
- Optional Layer: Add chopped dates, saffron-rose syrup, or extra pistachios.
- Layer Crunch: Press toasted kataifi over the filling, compact gently.
- Seal & Chill: Cover with more melted chocolate. Tap molds to level and freeze for 30–45 minutes until fully set.
- Unmold: Carefully pop out the bars and store in the fridge or freezer.
Notes
- Substitute toasted cornflakes or crushed biscuits for kataifi if unavailable.
- For vegan: use dairy-free chocolate and coconut-based pistachio filling.
- Store chilled in an airtight container for up to 2 weeks.
- Handle with gloves to avoid fingerprints on glossy shell.
Nutrition
Final Thoughts & Call-to-Action
There you have it—your complete guide to making a luxurious Dubai chocolate bar at home. Whether you’re recreating the TikTok trend or experimenting with your own fusion of flavors, this recipe is as versatile as it is indulgent.
Happy chocolate crafting!