Dubai Chocolate (with Kunafa & Pistachio)
The viral dessert that took over 2025 is still going strong – crunchy kataifi, creamy pistachio, and a thick chocolate shell. Here’s how to make the perfect Dubai chocolate at home.
If you’ve been on social media lately, you’ve probably seen the Dubai chocolate bar – a thick, rectangular block filled with a crispy, nutty centre and topped with a glossy chocolate coating. It’s inspired by Middle Eastern sweets and has become a global sensation. This recipe stays true to the original: milk chocolate shell, a crunchy kataifi (shredded phyllo) layer, and a rich pistachio cream.
The best part? It’s surprisingly easy to make at home with just a few ingredients. No oven, no thermometer – just a microwave or double boiler and a little patience.
🍫 Ingredients
For the chocolate shell
- 300 g milk chocolate (or semi‑sweet, chopped)
- 1 tbsp coconut oil or cocoa butter (for shine)
For the kunafa filling
- 150 g kataifi (shredded phyllo dough), roughly chopped
- 50 g unsalted butter, melted
- 200 g pistachio cream (or grind 150g pistachios + 50g sugar + 2 tbsp oil)
- 2 tbsp sugar (optional, to taste)
- Pinch of salt
Optional garnish
- Crushed pistachios
- Edible gold leaf (for the ‘wow’ factor)
👩🍳 Step‑by‑Step Instructions
- Prepare the kataifi: Preheat your oven to 180°C (350°F). Spread the chopped kataifi on a baking sheet, drizzle with melted butter, and toss well. Bake for 8–10 minutes until golden and crispy. Let cool completely.
- Make the pistachio mixture: In a bowl, combine the cooled kataifi, pistachio cream, sugar, and salt. Mix until everything is evenly coated. Set aside.
- Temper the chocolate: Melt the chocolate and coconut oil together in a microwave (30‑second bursts) or over a double boiler until smooth. Let it cool slightly until it’s still fluid but not hot.
- Line the mould: Use a rectangular silicone mould or a loaf tin lined with baking paper. Pour about half of the melted chocolate into the bottom, tilting to coat the sides. Refrigerate for 10 minutes until firm.
- Add the filling: Spread the kataifi‑pistachio mixture evenly over the set chocolate layer, pressing down gently. Leave a 1‑cm border around the edges.
- Seal with chocolate: Pour the remaining melted chocolate over the filling, smoothing the top. Tap the mould to remove air bubbles.
- Chill & unmould: Refrigerate for at least 2 hours, or until completely set. Carefully remove from the mould, slice into bars, and sprinkle with crushed pistachios or gold leaf if desired.
💡 Pro tip: For the ultimate Instagram‑worthy crack, tap the chocolate bar gently before slicing – the sound is pure satisfaction!
❓ Tips & Variations
- Vegan option: Use dairy‑free chocolate and replace butter with vegan margarine.
- Nut‑free: Substitute pistachio with sunflower seed butter and omit the nuts.
- Storage: Keep in an airtight container at room temperature for up to 5 days (if it lasts that long!).
- Gift idea: Wrap individual bars in cellophane and tie with a ribbon – perfect for Ramadan, Easter, or any celebration.
Enjoy this Middle Eastern dessert sensation – crunch, cream, and chocolate in every bite!
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