The Dubai Chocolate with pistachio is the viral bar filled with pistachio cream and crispy kataifi pastry that took social media by storm. You’ve probably seen it everywhere: it’s broken in half to reveal a creamy, stringy center that recalls the famous Middle Eastern dessert Knafeh.
I admit: it took me a year to make it.
I kept seeing it everywhere, but one ingredient didn’t fully convince me: tahini. Many people include it in the filling; I chose to omit it. In the end I decided to try it… and the result was spectacular: crunchy outside, creamy inside, balanced and super indulgent.
If you’re looking for a homemade Dubai Chocolate recipe that’s easy, great to make with kids and without tahini, this is the perfect version to try.
It’s ideal for a birthday party, a special snack or an afternoon in the kitchen with the family. The steps are simple and engaging: melting the chocolate, mixing the filling and filling the molds becomes a creative moment to share!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Bain-marie, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.6 oz dark chocolate
- 1/2 cup pistachio cream
- 3.5 oz kataifi pastry
- 1 1/2 tbsp butter
Tools
- Mold
Steps
To prepare the Dubai Chocolate with pistachio without tahini, start with the crunchy filling.
Cut the kataifi pastry with a knife to shred it better. Melt the butter in a pan and toast it over medium heat until it becomes golden and crunchy. Stir frequently to prevent burning. Let it cool completely.
Combine the crunchy kataifi with the pistachio cream and mix until you obtain a smooth, rich mixture.
Melt the chocolate in a bain-marie or in the microwave in short intervals, stirring each time.
Pour half of the melted chocolate into the mold, spreading it well along the edges. Put it in the refrigerator for 10-15 minutes until it solidifies.
Add the pistachio filling, leveling it without reaching the edges. Cover with the remaining melted chocolate and smooth the surface.
Place in the refrigerator for at least 1 hour, until it is completely set.
Carefully unmold and cut in half to get the wow effect.
Storage
Store the Dubai Chocolate in the refrigerator for 4-5 days in an airtight container.
Take it out 10 minutes before serving to best enjoy the creaminess of the filling.
Tips
You can use milk chocolate for a sweeter taste.
Add a pinch of salt to the filling to enhance the pistachio flavor.
Use a silicone bar mold for a more defined result.
