# Dubai Chocolate Bar

Crispy kataifi pastry and pistachio cream sealed inside a thick dark chocolate shell — the viral bar that's worth every minute of effort.

_Dessert · Middle Eastern_

Prep: 25 min · Cook: 15 min · Total: 40 min · Yields: 4 servings

## Ingredients

- 14 oz dark chocolate (70% cocoa, chopped or chips)
- 3 ½ oz milk chocolate (chopped or chips)
- 5 oz kataifi pastry (shredded phyllo dough, thawed if frozen)
- 2 tbsp unsalted butter
- ¾ cup pistachio cream (store-bought or homemade)
- 3 tbsp tahini
- 1 pinch flaky sea salt
- 2 tbsp crushed pistachios (for garnish, optional)

## Instructions

1. Melt the 14 oz dark chocolate and 3½ oz milk chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until completely smooth. Remove from heat and let cool for 5 minutes.
2. Spoon about two-thirds of the melted chocolate into 4 large silicone bar molds (roughly 15 × 7 cm each), tilting and using the back of a spoon to coat the base and all four sides evenly. Refrigerate for 10 minutes until set.
3. While the shells chill, use your hands to pull apart the 5 oz kataifi pastry into shorter, looser strands.
4. Melt the 2 tbsp unsalted butter in a wide skillet over medium heat. Add the kataifi strands and toast, tossing frequently, for 5–7 minutes until deeply golden and crisp. Transfer to a plate and let cool completely.
5. Combine the ¾ cup pistachio cream and 3 tbsp tahini in a bowl and stir until smooth and uniform.
6. Fold the cooled toasted kataifi into the pistachio-tahini mixture until every strand is coated.
7. Remove the chilled chocolate shells from the fridge. Divide the kataifi-pistachio filling evenly among the 4 molds, pressing it gently into an even layer and leaving a 3–4 mm gap at the top.
8. Pour the remaining melted chocolate over each mold to seal the filling completely, smoothing the surface with a small offset spatula or the back of a spoon.
9. Scatter a pinch of flaky sea salt and the 2 tbsp crushed pistachios over the still-wet chocolate tops if using.
10. Refrigerate the bars for at least 1 hour until fully set and firm throughout.
11. Unmold by flexing the silicone molds gently and turning out onto a board. Serve cold or at cool room temperature.

## Tip

> Toast the kataifi until it's a shade darker than you think you need — it softens slightly once mixed with the pistachio cream, so deep golden color now means it stays pleasantly crisp inside the finished bar.

Tags: chocolate, no-bake, make-ahead, comfort-food, viral

---
Canonical: https://just-recipes.io/recipes/dubai-chocolate-bar