How to Make Dubai Chocolate
How to Make Dubai Chocolate is a medium Middle Eastern recipe that serves 8. 250 calories per serving. Recipe by Amoretti Test Kitchen on YouTube.
Prep: 39 min | Cook: 10 min | Total: 1 hr 4 min
Cost: $62.54 total, $7.82 per serving
Ingredients
- 1 cup Kunafa (shredded kataifi) (pre‑packaged, toasted until golden)
- 2 tablespoons Unsalted Butter (melted)
- 8 oz Amoretti Pistachio Cream (over 50% pistachios, room temperature for easy spreading)
- 12 oz White Chocolate (good quality couverture or chips, chopped)
- 0.5 ml Oil‑Soluble Food Coloring (Green) (Amoretti Daisy green, highly concentrated)
- 0.5 ml Oil‑Soluble Food Coloring (Yellow) (Amoretti Daisy yellow, highly concentrated)
- 1 pinch Sea Salt Flakes (Optional garnish for contrast)
Instructions
Toast Kunafa
Melt the butter in a skillet over medium heat, add the shredded kunafa and stir continuously until it turns a light golden brown and becomes slightly crisp, about 5 minutes. Transfer to a plate to cool.
Time: PT5M
Melt White Chocolate
Place the chopped white chocolate in a heat‑proof bowl over a pot of simmering water (double boiler) or melt in the microwave in 30‑second bursts, stirring until completely smooth.
Time: PT5M
Color Chocolate
Divide the melted chocolate into two portions. Add a few drops of green food coloring to one half and stir until uniform. Add a few drops of yellow to the other half and stir.
Time: PT2M
Form Chocolate Shells
Fit a piping bag with the colored chocolate and pipe into each cavity of the silicone bar mold, filling to the top. Tap the mold gently on the counter to settle the chocolate and release air bubbles.
Time: PT5M
Chill Shells
Place the filled mold in the refrigerator for about 10 minutes, or until the chocolate shells are firm to the touch.
Time: PT10M
Add Pistachio Filling
Spoon or pipe the Amoretti pistachio cream into each chocolate shell, filling to just below the rim so a thin chocolate seal can be added later.
Time: PT5M
Seal Bars
Re‑heat a small amount of the remaining melted white chocolate and drizzle or pipe a thin layer over the filled shells, smoothing with a small spatula to create an even top.
Time: PT5M
Final Set
Return the completed bars to the refrigerator for another 10 minutes until the top layer hardens.
Time: PT10M
Serve
Pop the bars out of the silicone mold, sprinkle a pinch of sea salt flakes on each if desired, and enjoy immediately or store as directed.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Dairy, Tree nuts, Wheat (kunafa), Soy (chocolate lecithin)
Ingredient Substitutions
- Instead of Kunafa (shredded kataifi): Shredded phyllo dough, Kataifi pastry
- Instead of Unsalted Butter: Margarine
- Instead of Amoretti Pistachio Cream: Homemade pistachio butter
- Instead of White Chocolate: Milk chocolate (will change flavor), White chocolate coating
- Instead of Oil‑Soluble Food Coloring (Green): Gel food coloring (may affect texture)
- Instead of Oil‑Soluble Food Coloring (Yellow): Gel food coloring (may affect texture)
- Instead of Sea Salt Flakes: Fleur de sel
Equipment Needed
- Double Boiler or Microwave
- Mixing Bowl
- Silicone Bar Mold
- Piping Bag
- Small Spatula
- Refrigerator
- Kitchen Scale
- Offset Spatula (optional)
- Skillet
- Spoon
Critical Steps — Do Not Skip
- Toast the kunafa to a light golden brown without burning.
- Melt white chocolate gently to avoid scorching or seizing.
- Create a smooth, even chocolate shell that fully coats the mold.
- Fill the shells with pistachio cream leaving just enough space for the seal.
- Seal the bars with a final chocolate layer to lock in the filling.
Chef Tips from the Video
- Toast the kunafa just until golden; a deeper color will give a slightly bitter aftertaste.
- Use a kitchen scale for precise chocolate measurements; consistency matters for a uniform shell.
- For an extra visual pop, swirl a tiny amount of the opposite food coloring into each shell before it sets.
Troubleshooting
Chocolate shell cracks when unmolding.
Ensure the shells are fully set but not over‑chilled; tap the mold gently and warm the bottom of the mold with your hand for a few seconds before popping.
Pistachio filling is too runny.
Let the pistachio cream sit at room temperature for 10‑15 minutes to thicken, or chill it briefly before filling.
Chocolate seizes and becomes grainy.
If any moisture gets into the chocolate, add a teaspoon of vegetable oil and stir vigorously to bring it back to a smooth consistency.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap individually in parchment and freeze for up to 1 month.
Room temperature: Not recommended; chocolate may bloom and pistachio cream can spoil.
Make-Ahead Tips
- Prepare the chocolate shells a day ahead and keep them refrigerated; fill just before serving.
- Pistachio cream can be stored at room temperature for up to 2 hours while assembling.
- If making in bulk, freeze sealed bars and thaw in the refrigerator before serving.
Frequently Asked Questions
What is the cultural significance and history of Dubai chocolate bars in Middle Eastern cuisine?
Dubai chocolate bars, also known as "Chocolate Kunafa" or "Dubai bar," originated in the United Arab Emirates as a modern twist on traditional kunafa desserts, combining crisp pastry shells with rich chocolate and nut‑based fillings. They have become a popular street‑food treat and are often enjoyed during festivals and celebrations across the Gulf region.
What are the traditional regional variations of Dubai chocolate bars in the United Arab Emirates?
In the UAE, the classic version uses a pistachio‑rich cream, but regional variations include hazelnut, almond, or peanut creams, each reflecting local nut preferences. Some bakers also add a thin layer of rose water or orange blossom water to the filling for added fragrance.
How is a classic Dubai chocolate bar traditionally served in the UAE?
Traditionally, the bars are served at room temperature on a decorative platter, often dusted with a pinch of sea‑salt flakes or crushed pistachios. They are paired with Arabic coffee (gahwa) or mint tea during gatherings.
On what occasions or celebrations is the Dubai chocolate bar traditionally enjoyed in Emirati culture?
Dubai chocolate bars are popular during Ramadan evenings, Eid celebrations, weddings, and national holidays. Their portable size makes them a favored sweet for gifting and for serving at large gatherings.
How does the Dubai chocolate bar fit into the broader Middle Eastern confectionery tradition?
The bar merges the flaky, buttery texture of kunafa with the indulgent richness of Western chocolate, embodying the fusion trend in modern Middle Eastern desserts. It sits alongside other nut‑filled sweets like baklava and ma'amoul, emphasizing nuts, honey, and aromatic flavors.
What are the authentic traditional ingredients for a Dubai chocolate bar versus acceptable substitutes?
Authentic ingredients include shredded kunafa (kataifi), high‑quality white chocolate, and a pistachio cream made from over 50% real pistachios. Acceptable substitutes are shredded phyllo dough for kunafa, white chocolate chips instead of couverture, and a homemade pistachio butter if Amoretti cream is unavailable.
What are the most common mistakes to avoid when making Dubai chocolate bars at home?
Common errors include over‑toasting the kunafa, which makes the shell bitter; overheating white chocolate, which causes seizing; and over‑filling the shells, which prevents a clean seal. Also, using water‑based food coloring can cause the chocolate to bloom.
Why does this Dubai chocolate bar recipe use oil‑soluble food coloring instead of regular gel coloring?
Oil‑soluble coloring blends uniformly with melted chocolate without introducing moisture, preserving the chocolate’s glossy finish and preventing bloom. Gel colors can cause speckles or a grainy texture in chocolate.
Can I make Dubai chocolate bars ahead of time and how should I store them?
Yes, you can prepare the chocolate shells a day in advance and keep them sealed in the refrigerator. Fill them with pistachio cream shortly before serving, or store the filled bars in an airtight container in the fridge for up to five days. For longer storage, freeze the sealed bars and thaw in the refrigerator before eating.
What does the YouTube channel Amoretti Test Kitchen specialize in?
The YouTube channel Amoretti Test Kitchen specializes in modern Middle Eastern desserts and confectionery, showcasing how to use Amoretti’s premium nut‑based creams in creative recipes. The channel blends traditional flavors with contemporary techniques for home cooks.
Last updated: August 21, 2026
