Dubai Chocolate

How to Make the Dubai Chocolate Bar at Home

If you’ve been scrolling through TikTok or Instagram, you’ve probably come across the Dubai Chocolate Bar, a luxurious treat that’s taken the internet by storm. Officially called “Can’t Get Knafeh of It” by its creator, FIX Dessert Chocolatier in Dubai, this indulgent chocolate bar combines creamy pistachio filling, crispy kataifi pastry, and a rich chocolate shell. The good news? You don’t need to book a flight to Dubai to enjoy it! With a few ingredients and some simple steps, you can recreate this viral sensation in your own kitchen. Here’s everything you need to know to make the Dubai Chocolate Bar at home.

What Makes the Dubai Chocolate Bar So Special?

The Dubai Chocolate Bar is a masterpiece of textures and flavours. It features:

  • Crispy Kataifi Pastry: Shredded phyllo dough toasted to golden perfection, adding a satisfying crunch.
  • Creamy Pistachio Filling: A sweet, nutty pistachio cream (or butter) balanced with a touch of tahini for depth.
  • Rich Chocolate Shell: A glossy layer of milk or dark chocolate that encases the filling, often decorated with colourful white chocolate drizzles.

Ingredients You’ll Need

To make approximately 2 large chocolate bars (or 4 smaller ones, depending on your mold), gather the following ingredients:

  • Kataifi Pastry (Shredded Phyllo Dough): 8 oz (about 225g), found in the freezer section of Middle Eastern or Mediterranean grocery stores. If unavailable, see substitution tips below.
  • Unsalted Butter: 2 tbsp (30g), for toasting the kataifi.
  • Pistachio Cream or Butter: ½ cup (120g), sweet pistachio cream is ideal (not pistachio paste, which is savoury). Brands like Pisti work well, or make your own (see tips).
  • Tahini: ¼ cup (60g), for a nutty, slightly bitter balance.
  • Sea Salt: A pinch, to enhance the flavours.
  • Chocolate: 12–16 oz (340–450g) high-quality milk or dark chocolate (avoid chocolate chips due to stabilizers). You can mix milk and dark for a balanced flavour.
  • White Chocolate (Optional): 2 oz (60g), for decorative drizzles.
  • Food Colouring (Optional): Green and orange oil-based or powdered food colouring for the classic Dubai bar look.

Equipment:

  • Silicone chocolate bar molds (deep enough for thick bars)
  • Microwave-safe bowls or a double boiler
  • Large skillet with high sides
  • Pastry brush or spoon
  • Spatula

Step-by-Step Recipe: Dubai Chocolate Bar

Total time: About 1 hour active prep + 1–2 hours chilling

Step 1: Prepare the Kataifi Pastry

  • Chop the Kataifi: If your kataifi is in long strands, roughly chop it into 1-inch pieces for easier toasting and filling.
  • Toast the Kataifi: Melt 2 tbsp unsalted butter in a large, high-sided skillet over medium heat. Add the kataifi and stir frequently for 7–10 minutes until it’s evenly golden brown and crispy. Watch closely to avoid burning. Remove from heat and let cool.

Tip: Toasting is key for that signature crunch, so don’t rush this step. A deep golden colour ensures maximum flavour and texture.

Step 2: Make the Pistachio Filling

  • In a large bowl, combine ½ cup pistachio cream, ¼ cup tahini, and a pinch of sea salt. Mix until smooth.
  • Add the cooled, toasted kataifi to the bowl and stir until the pastry is evenly coated with the creamy mixture. Set aside.

Tip: If the filling seems too thick, you can warm the pistachio cream slightly in the microwave for easier mixing. Avoid adding water, as it can soften the kataifi.

Step 3: Temper the Chocolate (Optional but Recommended)

Tempering gives your chocolate a glossy finish and a satisfying snap. If you skip this, store the bars in the fridge to prevent melting.

  • Melt the Chocolate: Chop 12–16 oz of chocolate into small pieces. Melt two-thirds of it in a microwave-safe bowl in 20-second intervals, stirring between each, or use a double boiler. Heat until just melted (about 115°F/46°C for dark chocolate, 110°F/43°C for milk).
  • Seed the Chocolate: Add the remaining one-third of unmelted chocolate and stir until fully melted and the temperature drops to 82–84°F (28–29°C). Reheat gently to 88–90°F (31–32°C) for dark chocolate or 86–88°F (30–31°C) for milk.
  • Test: Spread a thin layer on parchment paper; it should set shiny and firm in 5–10 minutes.

Quick Method: If tempering feels daunting, simply melt all the chocolate slowly and use it immediately, but keep the bars refrigerated.

Step 4: Assemble the Chocolate Bars

  • Prepare the Molds: If using decorative white chocolate, melt 2 oz white chocolate and divide into two portions. Add green food colouring to one and orange to the other. Drizzle or dab into the silicone molds for a colourful design. Chill in the fridge for 5–10 minutes to set.
  • Coat the Molds: Pour a thin layer of melted chocolate into each mold cavity, using a pastry brush or spoon to coat the bottom and sides evenly. Ensure the chocolate is thick enough to hold the filling but leaves room for it. Chill in the fridge for 10–15 minutes until set.
  • Add the Filling: Spoon the pistachio-kataifi mixture into each mold, pressing gently to fill it evenly without overpacking. Leave a small gap at the top for the final chocolate layer.
  • Seal the Bars: Pour the remaining melted chocolate over the filling, smoothing with a spatula to cover completely. Scrape off excess chocolate for a clean finish. Chill in the fridge for 30–60 minutes until fully set.

Step 5: Unmold and Enjoy

  • Gently pop the chocolate bars out of the silicone molds. If tempered properly, they should release easily.
  • Trim any excess chocolate with a paring knife for a polished look.
  • Serve at room temperature (if tempered) or slightly chilled for the best texture.

Tips for Success

  • Sourcing Kataifi: Look for kataifi in Middle Eastern or Greek grocery stores, or online (e.g., Amazon). If unavailable, finely chopped and toasted phyllo dough or crushed vermicelli can work as a substitute, though the texture may differ slightly.
  • Pistachio Cream vs. Butter: Use sweet pistachio cream for the authentic flavor. Pistachio butter (100% ground pistachios) is savory and won’t give the same sweetness. To make your own pistachio cream, blend pistachios with a bit of white chocolate or sweetened condensed milk until smooth.
  • Chocolate Choice: High-quality chocolate (like Callebaut or Guittard) ensures a better taste and texture. Avoid chocolate chips, as their stabilizers make tempering difficult.
  • Decorative Touch: The colorful white chocolate drizzle (green and orange) mimics the artistic look of FIX’s bars. Use oil-based or powdered food coloring to prevent the chocolate from seizing.
  • Storage: Store in an airtight container at room temperature (if tempered) for up to 3 months or in the fridge for up to a week. Avoid freezing, as it can crack the chocolate.

Making the Dubai Chocolate Bar at home is not only cost-effective (around $8–$10 for 2 large bars vs. $25–$60 in Dubai) but also a fun experience for those who love to try new recipes. The combination of crunchy kataifi, creamy pistachio, and rich chocolate is a flavor explosion that’s worth every minute of effort. 

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The Dubai Chocolate Bar Recipe: Frequently Asked Questions

What is a Dubai chocolate bar?
A Dubai chocolate bar is a luxurious dessert that combines smooth dark chocolate with a crunchy filling of kataifi (shredded phyllo pastry), pistachio butter, and tahini. Originating from Dubai, it’s gained global popularity for its unique texture and rich Middle Eastern flavors.
Kataifi, or shredded phyllo dough, is available at Middle Eastern grocery stores, specialty food markets, or online retailers like Amazon or websites specializing in Mediterranean ingredients. If unavailable, you can substitute with finely crushed phyllo sheets or toasted vermicelli, though the texture may differ slightly.
Yes! To make homemade pistachio butter, blend 1 cup of raw, unsalted pistachios in a food processor for 5-7 minutes until smooth. Scrape down the sides as needed, and add a pinch of salt for extra flavor. This is a cost-effective alternative to store-bought pistachio butter.
For the best flavor, use high-quality dark chocolate with at least 70% cocoa content. Brands like Lindt, Valrhona, or Ghirardelli work well. You can also experiment with milk chocolate for a sweeter taste or white chocolate for a creamier twist.

When stored in an airtight container in the refrigerator, homemade Dubai chocolate bars stay fresh for up to 10 days. For longer storage, wrap them individually in parchment paper and freeze for up to 1 month. Let them sit at room temperature for 5-10 minutes before serving.

Absolutely! To make a vegan Dubai chocolate bar, use vegan dark chocolate (check for dairy-free options) and replace butter with coconut oil. Ensure your tahini and pistachio butter are free of non-vegan additives. Kataifi is naturally vegan, so no substitution is needed.
If your kataifi is soggy, it may not have been toasted properly. Ensure you toast the kataifi in a dry skillet over medium heat until golden brown and crispy, stirring constantly to prevent burning. Let it cool slightly before mixing with the pistachio butter and tahini to maintain its crunch.
Yes, the Dubai chocolate bar recipe is highly customizable! Try adding spices like cardamom or cinnamon, swapping pistachio butter for almond or hazelnut butter, or mixing in dried fruits like dates or apricots. You can also drizzle white chocolate or add a caramel layer for extra decadence.
Authentic Dubai chocolate bars can be purchased from Dubai-based chocolatiers or specialty online retailers. Check websites like [insert reputable retailer] or look for Middle Eastern dessert shops that ship internationally to experience the original flavors.

While indulgent, Dubai chocolate bars contain nutritious ingredients like dark chocolate (rich in antioxidants), pistachios (healthy fats and protein), and tahini (calcium and iron). However, with approximately 731 calories per 7 oz bar, enjoy it as an occasional treat within a balanced diet.

Serve Dubai chocolate bars at slightly below room temperature for the best texture. Pair with strong coffee, mint tea, or vanilla ice cream for a delightful experience. For a fancy presentation, cut into small pieces and garnish with chopped pistachios or edible gold dust.
Yes! If you don’t have a chocolate bar mold, use a small loaf pan or a square baking dish lined with parchment paper. Pour the chocolate and filling in layers as directed, then slice into bars once set. Silicone molds are recommended for easier removal, but a pan works well too.