dessertchocolatedubai chocolate
Dubai Chocolate Bar
Bonni Bakery’s homemade Dubai-style chocolate bars combine crisp chocolate shells with a rich filling of butter-toasted kataifi, sweet pistachio cream, tahini and salt. The recipe makes two large filled bars with the characteristic crunchy centre.
From YouTube · Jul 2, 2025
Bonni Bakery’s homemade Dubai-style chocolate bars combine crisp chocolate shells with a rich filling of butter-toasted kataifi, sweet pistachio cream, tahini and salt. The recipe makes two large filled bars with the characteristic crunchy centre.
10 min
Prep time
10 min
Cook time
20 min
Total time
16 large chocolate bars, approximately 8 pieces each
Yield
Ingredients
6 ingredients- 150 g dried and chopped kataifi pastry
- 52 g unsalted butter (4 tablespoons)
- 290 g sweet pistachio cream (not unsweetened pistachio paste or pistachio butter)
- 15 g tahini (1 tablespoon)
- 1/2 teaspoon fine salt
- 450 g good-quality dark or milk chocolate, finely chopped
Equipment
- Two deep silicone chocolate-bar moulds
- Large frying pan
- Large mixing bowl
- Heatproof bowl
- Saucepan or microwave
- Silicone spatula
- Bench scraper or palette knife
- Digital thermometer, recommended for tempering
Method
13 steps- Make sure two deep silicone chocolate-bar moulds are completely clean and dry.
- Melt the butter in a large frying pan over medium heat.
- Add the dried kataifi and cook for approximately 10 minutes, stirring regularly, until evenly golden brown and crisp. Remove it from the heat.
- In a large bowl, mix the pistachio cream, tahini and salt until smooth and evenly combined.
- Add the toasted kataifi to the pistachio mixture and stir until all the pastry is evenly coated. Set the filling aside.
- Melt the chocolate in a heatproof bowl over barely simmering water, ensuring the bowl does not touch the water. Alternatively, microwave it in 30-second bursts, stirring after each burst. For a glossy finish and clean snap, temper the chocolate according to the manufacturer’s temperature guidance.
- Pour most of the melted chocolate into the two moulds. Tilt and rotate each mould until its base and sides are completely coated.
- Turn the moulds upside down over the chocolate bowl and gently shake out the excess. Scrape across the mould edges, then refrigerate briefly until the shells are firm.
- Divide the pistachio-kataifi filling between the set chocolate shells. Press it carefully into the corners, leaving enough space at the top for a final chocolate layer.
- If necessary, warm the remaining chocolate very gently until fluid. Spread it over the filling to seal both bars completely.
- Scrape across the moulds with a bench scraper or spatula to create flat bases and clean edges.
- Refrigerate only until completely set, then carefully remove the bars from the moulds.
- Allow tempered bars to return to a cool room temperature before cutting each bar into approximately 8 pieces.
Helpful tips
- Use sweet pistachio cream, not pure pistachio paste or pistachio butter; they are different products and will produce very different results.
- Toast the kataifi thoroughly until golden and crisp. Pale or undercooked kataifi can become soft inside the filling.
- Keep all bowls, utensils and moulds completely dry because even a small amount of water can cause melted chocolate to seize.
- Tempering is optional but gives the finished bars a glossier surface and cleaner snap.
- Do not overfill the moulds; leave enough room to seal the filling with chocolate.
- If reheating tempered chocolate, warm it very gently to avoid taking it out of temper.
Storage
Avoid routine refrigerator storage because condensation may affect the chocolate’s appearance and soften the kataifi. Refrigerate briefly if the room is too warm, then keep the wrapped bar protected from moisture and strong odours.
Additional tips
- Contains pistachios, sesame, wheat, gluten and milk. Chocolate and pistachio cream may also contain soya or other nuts; check every product label. Take particular care when serving homemade Dubai-style chocolate to anyone with allergies.
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