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Dubai Chocolate Bar

Dubai chocolate brings together crunchy knafeh pastry, smooth pistachio cream, and rich dark chocolate into one unforgettable treat. This viral sensation took social media by storm, and now you can make it at home for a fraction of the price.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 bars
Course: Dessert
Cuisine: Middle Eastern Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Cream
  • 2 cups raw unsalted pistachios shelled
  • 3 tablespoons neutral oil grapeseed or avocado
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
For the Crispy Knafeh
  • 4 ounces knafeh dough shredded phyllo or kataifi
  • 4 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
For the Chocolate Shell
  • 12 ounces high quality dark chocolate 60 to 70 percent cacao
  • 1 tablespoon coconut oil

Equipment

  • Large non stick skillet or frying pan
  • Silicone chocolate bar molds or a 9x13 baking pan
  • Double boiler or microwave safe bowl
  • Food processor or high powered blender
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper
  • Offset spatula for spreading

Method
 

  1. Add the pistachios to your food processor and blend on high for 2 to 3 minutes. Scrape down the sides every 30 seconds to ensure even processing.
  2. Drizzle in the neutral oil while the processor runs, then add powdered sugar, salt, and vanilla. Process for another 2 minutes until completely smooth and spreadable.
  3. Use your hands to break apart the knafeh strands into small pieces about half an inch long.
  4. Melt the butter in your skillet over medium low heat.
  5. Add the knafeh pieces to the melted butter and stir constantly for 8 to 10 minutes. Sprinkle in the sugar and salt halfway through. The strands should turn deep golden brown.
  6. Spread the toasted knafeh on parchment paper in a single layer and let cool completely.
  7. Chop the chocolate finely and place two thirds of it in your double boiler. Melt slowly over barely simmering water, stirring frequently until it reaches 115 degrees Fahrenheit.
  8. Remove from heat and stir in the remaining chocolate and coconut oil until smooth.
  9. Pour about one third of your melted chocolate into the molds, using roughly 2 tablespoons per cavity. Tilt and tap the molds to spread evenly. Refrigerate for 10 minutes until set but slightly tacky.
  10. Spread a generous tablespoon of pistachio cream over the chocolate base in each mold, leaving a small border.
  11. Press a heaping tablespoon of cooled knafeh into the pistachio cream.
  12. Reheat remaining chocolate gently if needed, then pour over the knafeh layer and spread to cover completely, sealing the edges. Tap molds to release air bubbles.
  13. Refrigerate the filled molds for at least 2 hours or until the chocolate is completely firm.
  14. Flex the silicone molds gently to pop out each bar. Let bars sit at room temperature for 5 minutes before serving.

Notes

Toast your knafeh low and slow rather than cranking up the heat. High heat burns the outside while leaving the inside chewy, destroying that signature crunch. Store finished bars in the refrigerator for up to two weeks or freeze for up to three months. Serve at room temperature for best texture.