Let’s take a flavorful journey through the tantalizing world of Dubai chocolate bars, a deliciously luxurious treat that has captivated sweet-tooth enthusiasts globally.
Known for their decadent richness and fragrant, exotic flavors, these desserts speak to the cultural mix and opulence of Dubai itself. If you’ve ever wished to replicate their charm in the comfort of your home, you’re in luck.
I’m here to guide you through the adventure of making 5 exceptional Dubai Chocolate Bar recipes, perfect for any connoisseur seeking a sweet escape.
Whether you’re keen on a traditional take or eager to explore vibrant innovations, these homemade gems offer a delectable rendezvous with culinary excellence.
1. Dubai Chocolate Bar Recipe
This recipe is a homage to the creativity and flair of Dubai’s culinary arts. Every bite is a symphony, blending the savory crunch of kataifi pastry with the rich undertones of dark chocolate and the creamy smoothness of pistachio spread.
It’s a bar that embodies the cultural melting pot that Dubai represents—classic ingredients with a modern twist. I remember the first time I indulged in this treat in the bustling streets of Dubai, the experience was nothing short of transformative.
Now, I share it with you, so you can relive this delectable wonder at home.
Ingredients:
- 10 grams white chocolate (for decorative lines)
- Orange and green food coloring (gel or oil-based for chocolate use)
- 200 grams dark or milk chocolate (for shell and coating)
- 40 grams butter or ghee (for toasting kataifi)
- 150 grams kataifi pastry (shredded phyllo dough)
- 1 tablespoon tahini (sesame paste)
- 300 grams pistachio spread (sweet pistachio cream or paste)
Instructions:
1. Prepare Decorative Colored Lines
- Melt white chocolate and divide into two small bowls.
- Add orange food coloring to one, green to the other.
- Using a small spoon or piping bag, create splash or streak lines inside your silicone chocolate bar mold.
- Let set at room temperature or refrigerate briefly.
2. Create the Chocolate Shell
- Melt the dark or milk chocolate gently (double boiler or microwave in intervals).
- Pour chocolate into the mold, tilting to coat all sides evenly.
- Allow excess chocolate to drip out, leaving a thin shell.
- Chill until set.
3. Toast the Kataifi Pastry
- Cut kataifi pastry into small pieces for easier handling.
- In a pan, melt butter or ghee over medium heat.
- Add kataifi and toast, stirring frequently, until golden and crispy.
- Allow to cool slightly.
4. Make the Filling
- In a bowl, mix toasted kataifi with pistachio spread and tahini until fully combined.
5. Fill and Seal the Chocolate Bars
- Spoon the kataifi-pistachio mixture into the chocolate shell, pressing down gently to compact.
- Pour remaining melted chocolate over the filling to seal the bar.
- Level with a spatula for a smooth finish.
6. Freeze & Serve
- Place the mold in the freezer for 1-2 hours or until fully set.
- Carefully unmold and allow to sit for a few minutes before serving.
2. Dubai Chocolate Bar with Tahini Recipe
When I stumbled upon this intriguing version, I was immediately transported back to the fragrant markets of Dubai, where the aroma of sweet, nutty treats seemed to follow me everywhere.
This recipe takes a classic and swirls it with the familiarity of comfort food, yet its elegance makes it worthy of any dessert table. Crafting it felt like honoring a memento from my travels, and its simplicity is just as comforting as its intricate flavors.
Ingredients:
- 2 oz white chocolate chips (for decorative drizzle)
- 12 oz milk chocolate bar, chopped (or high-quality milk chocolate chips)
- ¼ cup unsalted butter (for toasting kataifi)
- 8 oz kataifi shredded dough, finely chopped (shredded phyllo pastry)
- 2 (7 oz) jars pistachio butter (or sweet pistachio spread)
- ¼ cup tahini (sesame paste)
Instructions:
1. Prepare the White Chocolate Drizzle:
- Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Using a spoon or piping bag, drizzle inside your silicone chocolate bar molds for decoration.
- Place molds in the freezer for about 5-10 minutes to set.
2. Coat the Mold with Milk Chocolate:
- Melt the chopped milk chocolate (using a double boiler or microwave in intervals) until smooth.
- Pour melted chocolate over the set white chocolate drizzle in the molds, swirling to coat all sides evenly.
- Let excess chocolate drip out if needed, then freeze for another 10 minutes to firm the shell.
3. Toast the Kataifi and Prepare the Filling:
- In a large skillet, melt the unsalted butter over medium heat.
- Add the finely chopped kataifi and toast, stirring constantly, until golden brown and crisp (about 5-7 minutes).
- Remove from heat and let cool slightly.
- In a large bowl, mix toasted kataifi with pistachio butter and tahini until combined into a thick, cohesive filling.
4. Assemble the Bars:
- Spoon the pistachio kataifi mixture into the chocolate-lined molds.
- Press down gently to compact and level the filling.
- Pour the remaining melted milk chocolate over the filling to seal the bars.
5. Freeze and Serve:
- Freeze the assembled bars for at least 1-2 hours, or until completely set.
- Once firm, carefully unmold and allow to sit at room temperature for a few minutes before serving for the best texture.
3. Dubai Chocolate Bar with Kataifi Recipe
This rendition of a Dubai chocolate bar exudes the sophistication I felt the first time I bit into a pistachio chocolate delight on an upscale rooftop of downtown Dubai.
The balance between the chewiness of toasted kataifi and the creaminess of pistachio cream assures that each bite is as memorable as the ambiance it replicates. Here, simplicity meets sophistication, the perfect recipe for those late-night sweet cravings or elegant dinner parties.
Ingredients:
- ½ cup pistachio cream (sweet pistachio spread recommended)
- 1 tbsp tahini
- 1½ cups kataifi shredded phyllo dough (lightly packed)
- 3 tbsp unsalted butter
- 16 oz milk chocolate, melted (about 4 standard chocolate bars)
- ⅛ tsp salt
Instructions:
1. Melt the Chocolate and Prepare the Mold:
- Melt half of the milk chocolate using a microwave or double boiler.
- Pour into silicone chocolate bar molds or a lined loaf pan.
- Spread evenly to form the base layer.
- Place in the fridge or freezer to set.
2. Prepare the Filling:
- In a skillet, melt butter over medium heat.
- Add kataifi phyllo dough and toast for 3-5 minutes, stirring often, until golden and crispy.
- Transfer toasted kataifi to a bowl.
- Mix in pistachio cream, tahini, and salt until combined.
3. Layer the Filling:
- Spread the pistachio-kataifi filling over the set chocolate base in an even layer.
4. Seal with Chocolate:
- Melt the remaining chocolate and pour over the filling to create the top chocolate layer.
- Smooth the surface with a spatula.
5. Set and Serve:
- Refrigerate for 1-2 hours until fully firm.
- Slice into bars and serve.
4. Dubai Chocolate Bar with Cardamom and Flaky Salt
When traditional recipes meet a hint of adventure, such as adding cardamom or flaky salt, it transcends to a timeless treat reminiscent of Dubai’s rich history and culinary arts.
The spice of cardamom reminds me of Dubai’s aromatic souks, while the flaky salt adds that modern touch of sophistication.
For those daring to add an elevated twist, this variation is your claim to a gourmet experience you can craft at home.
Ingredients:
- 2 oz white chocolate chips (for drizzle)
- 12 oz milk chocolate bar, chopped (or chips)
- ¼ cup unsalted butter
- 8 oz kataifi shredded dough, finely chopped
- 2 (7 oz) jars pistachio butter (or sweet pistachio spread)
- ¼ cup tahini
- ¼ to ½ tsp ground cardamom (adjust to taste)
- Flaky sea salt (for garnish)
Instructions:
1. Prepare the White Chocolate Drizzle:
- Melt white chocolate chips until smooth.
- Drizzle inside silicone molds or a lined pan for a decorative touch.
- Freeze for 5-10 minutes to set.
2. Coat with Milk Chocolate:
- Melt milk chocolate.
- Pour over the white drizzle to coat the mold completely.
- Freeze again until firm.
3. Toast Kataifi and Prepare the Filling:
- In a skillet, melt butter over medium heat.
- Add kataifi and toast until golden brown, stirring frequently.
- In a bowl, mix toasted kataifi with pistachio butter, tahini, and ground cardamom until fully combined.
4. Assemble:
- Fill the prepared chocolate molds with the cardamom pistachio mixture.
- Pour remaining melted milk chocolate over the filling to seal the bars.
5. Finish and Garnish:
- Before the final chill, sprinkle flaky sea salt over the chocolate.
- Refrigerate or freeze until firm (about 1-2 hours).
5. Dubai Chocolate Bar with Rosewater and Dried Strawberries
Imagine the romantic allure of rosewater combined with the tangy sweetness of strawberries—a celestial blend reminding me of a traditional Middle Eastern bazaar with a modern twist.
This recipe is for the daring romantics who appreciate the nostalgia of flavors mingling with contemporary flair. Each bite tells a story of my culinary wanderings across Dubai’s vibrant food scenes.
Ingredients:
- 2 oz white chocolate chips (for decorative drizzle)
- 12 oz milk chocolate bar, chopped (or milk chocolate chips)
- ¼ cup unsalted butter
- 8 oz kataifi shredded dough (finely chopped)
- 2 (7 oz) jars pistachio butter (or sweet pistachio spread)
- ¼ cup tahini
- Up to 1 tsp rosewater (start with ½ tsp, add to taste)
- Crushed dried strawberries (for garnish)
Instructions:
1. Prepare the White Chocolate Drizzle:
- Melt white chocolate chips until smooth.
- Drizzle inside silicone molds or a lined loaf pan for decorative effect.
- Place the molds in the freezer for 5-10 minutes to harden.
2. Coat the Mold with Milk Chocolate:
- Melt the milk chocolate in a double boiler or microwave in intervals until smooth.
- Pour a thin layer over the hardened white chocolate drizzle to coat the mold completely.
- Freeze again until the chocolate shell is set.
3. Toast the Kataifi and Prepare the Filling:
- In a skillet, melt the butter over medium heat.
- Add chopped kataifi dough and toast for 3-5 minutes, stirring constantly, until golden and crispy.
- In a bowl, mix the toasted kataifi with pistachio butter, tahini, and rosewater (start with ½ teaspoon and add more if desired for a stronger floral note).
4. Layer the Filling:
- Spread the rosewater-infused pistachio kataifi filling evenly over the chocolate base.
5. Seal with Chocolate:
- Pour the remaining melted milk chocolate over the filling to create the top chocolate layer.
- Smooth out the surface.
6. Add Dried Strawberries and Freeze:
- Before the final set, sprinkle crushed dried strawberries over the top of the bars for a vibrant, tangy finish.
- Place the bars in the freezer for 1-2 hours until fully firm.
7. Serve:
- Slice into bars and serve cold or at room temperature for a luxurious bite bursting with floral, nutty, and fruity flavors.
Final Thoughts
Each of these recipes offers a sensory journey through the majestic flavors of Dubai. Whether it’s the subtle addition of cardamom or the romantic hint of rosewater, these bars offer a taste of Dubai’s rich culinary heritage in each bite.
Feel free to customize these recipes, and let your creativity run wild with ingredients that speak to your personal palate. I encourage you to dive into this culinary adventure and share your creations with loved ones.
Let me know how these recipes turned out and connect with me on social media to share your delicious outcomes.
