Introduction
Dubai Chocolate Bar is an exotic, crunchy treat, perfect for gifting, snacking, or dessert. This viral recipe, featuring kataifi, pistachios, and tahini in a chocolate shell, delivers bold flavor with addictive texture. Presented on a white ceramic platter, optionally garnished with gold leaf and pistachios, this Dubai Chocolate Bar offers a luxurious, appetizing aesthetic that elevates any occasion. This recipe provides a simple no-bake method with specialty ingredients, adaptable for dietary preferences, ideal for home cooks seeking a go-to novelty that brings trendy, crowd-pleasing charm to any gathering.
Ingredients
For the Dubai Chocolate Bar:
- 300g milk chocolate
- 100g kataifi (knafeh dough), thawed
- ½ cup roasted pistachios, chopped
- ¼ cup tahini
- 2 tbsp honey
- 1 tsp rose water (optional)
- ½ tsp kosher salt
- 1 tbsp unsalted butter
For Serving:
- Optional: Gold leaf, extra pistachios
- Suggested Accompaniments: Coffee, fresh fruit
- Suggested Pairings: Mint tea, sparkling water
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 8×4-inch loaf pan, parchment paper
Step-by-Step Process
- Crisp the Kataifi: Preheat oven to 350°F. Spread thawed kataifi on a parchment-lined sheet. Drizzle with 1 tbsp melted butter. Toss gently with fingers to coat without crushing. Bake 10–12 minutes, stirring once, until golden and crisp. Overbaking burns—watch at 10 minutes. Cool fully. This creates the signature crunch that defines the bar.
- Mix Filling: In a bowl, combine cooled kataifi, chopped pistachios, tahini, honey, rose water, and salt. Stir gently until the tahini binds the mixture into a sticky, cohesive mass. Do not overmix—preserve kataifi texture. Taste and adjust: more honey for sweetness, salt for balance. If too dry, add ½ tsp tahini.
- Melt Chocolate: Chop the chocolate finely. Melt with 1 tsp butter in a double boiler or microwave (30-second bursts, stirring each time). Stir until smooth, 110°F max. Butter thins the chocolate for easy layering. Avoid overheating—seized chocolate ruins the shell.
- Line Pan: Line an 8×4-inch loaf pan with parchment, leaving an overhang. This ensures a clean release and perfect bar shape.
- Pour Base Layer: Pour ⅓ of melted chocolate into the pan. Tilt to cover the bottom evenly, about ¼-inch thick. Tap firmly on the counter to remove air bubbles. Refrigerate 10 minutes until set but not hard. A solid base prevents the filling from sinking.
- Add Filling: Spread the kataifi mixture evenly over the set chocolate. Press gently with damp fingers to compact (1-inch thick). Avoid pressing too hard—crushing kills crunch. Refrigerate 5 minutes to firm slightly.
- Seal with Chocolate: Pour remaining chocolate over filling. Tilt the pan to cover completely. Tap to level and release bubbles. Refrigerate 20–30 minutes until fully set. Full chill ensures clean slicing.
- Unmold and Cut: Lift using parchment. Trim ragged edges with a hot knife. Cut into 8–10 bars: heat knife in hot water, wipe dry, cut firmly. Clean the knife between cuts for sharp edges.
- Serve: Arrange on a white ceramic platter. Garnish with gold leaf and pistachios. Serve at room temperature.
Tips for a Better Dubai Chocolate Bar
- bake kataifi until golden—crisp is non-negotiable
- Use milk chocolate for authentic sweetness
- press filling gently—preserve crunch
- Chill between layers to prevent shifting
- presented on a white ceramic platter to show the cross-section
- Make filling 1 day ahead
- freeze bars up to 1 month
- Enhance aesthetic: dust with edible gold
Variations and Customization
- Dark Chocolate: Use 70% dark for intensity.
- Nut-Free: Replace pistachios with sunflower seeds.
- White Chocolate: For a sweeter, creamier shell.
- Spicy: Add ¼ tsp cayenne to filling.
- Vegan: Use dairy-free chocolate.
- Rose-Free: Omit rose water for a nuttier profile.
- Peanut Butter: Swap tahini for PB.
- Mini Bars: Use mini loaf pans.
Storage and Serving Tips
- Store in an airtight container at room temperature up to 3 days.
- Refrigerate up to 1 week; bring to room temperature before serving.
- Freeze wrapped bars up to 1 month; thaw overnight.
- Serve at room temperature for the best texture.
- Pair with mint tea or sparkling water to cleanse the palate.
- Present on a white ceramic platter with garnishes for exotic, elegant charm.
Nutritional Information
Based on 10 servings (1 bar each):
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 50mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
- Vitamin A: 2% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by chocolate (vegan or nut-free adjust fat/protein). High in texture.
Conclusion
This Dubai Chocolate Bar recipe delivers exotic crunch and creamy richness in every bite. It transforms kataifi into a global sensation. Its no-bake assembly and luxurious presentation make it a go-to. The tahini-pistachio core and chocolate shell delight every snap. It’s sure to be a cherished recipe, loved for its trendy, crowd-pleasing charm.
Dubai Chocolate Bar Recipe: Exotic and Crunchy
Dubai Chocolate Bar with exotic, crunchy taste.
Ingredients
- 300 g milk chocolate
- 100 g kataifi
- ½ cup pistachios
- ¼ cup tahini
- 2 tbsp honey
- 1 tsp rose water
- ½ tsp salt
- 1 tbsp butter
- Optional: Gold leaf
- Suggested Pairings: Tea fruit
Instructions
- Bake kataifi 10–12 min until crisp.
- Mix with pistachios, tahini, honey, rose water, and salt.
- Melt the chocolate.
- Layer ⅓ in lined pan; chill.
- Add filling; chill.
- Top with chocolate; chill.
- Cut into bars.
- Serve on a white ceramic platter.
Notes
- Crisp kataifi is key.
- Store room temp 3 days or freeze 1 month.
- Try a dark or vegan variation.
- Pair with mint tea.
