How To Make The Viral Dubai Chocolate Bar

Ingredients

• 200 g White Chocolate (high‑quality couverture, chopped)
• 1 ml Lime Food Coloring (liquid or gel, lime‑green shade)
• 250 g Milk Chocolate (Calbo chocolate chunks or any good quality milk chocolate, chopped for tempering)
• 150 g Filo Pastry Dough (frozen, already shredded; chop into bite‑size pieces)
• 6 tbsp Unsalted Butter (melted; divided into two 3‑tbsp additions)
• 100 g Pistachio Paste (smooth, unsweetened; can be store‑bought or homemade)
• 1 pinch Sea Salt (to enhance flavor of the filo crunch)

Instructions

1. Melt and Color White Chocolate

   Place the chopped white chocolate in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring between bursts, until fully melted. Add the lime food coloring and stir until the color is uniform.

   Time: PT5M

2. Set Lime‑Green White Chocolate

   Pour the colored white chocolate into a shallow tray or directly into the mold to form a thin base layer. Place in the refrigerator to firm up.

   Time: PT10M

3. Prepare Filo Crunch

   Remove the frozen shredded filo dough from the freezer. Roughly chop with a sharp knife into 1‑2 cm pieces.

   Time: PT5M

4. Toast Filo with Butter

   In a skillet over medium heat, melt 3 tbsp butter. Add the chopped filo pieces and a pinch of sea salt. Stir continuously until the pieces turn a deep golden‑brown and become crispy. Remove from heat and set aside.

   Time: PT10M

   Temperature: Medium heat

5. Add Remaining Butter

   Stir the remaining 3 tbsp melted butter into the toasted filo mixture to ensure even coating and extra crispness.

   Time: PT2M

6. Combine with Pistachio Paste

   Transfer the toasted filo to a clean bowl. Add the pistachio paste and mix until the crumbs are evenly coated and the mixture holds together when pressed.

   Time: PT5M

7. Chill Filling

   Cover the bowl with plastic wrap and place in the refrigerator for about 10 minutes to firm the pistachio‑filo filling.

   Time: PT10M

8. Temper Milk Chocolate

   Melt the milk chocolate chunks using the same microwave method (20‑second bursts, stirring). Once melted, cool to about 31‑32 °C, then re‑heat gently to 34‑35 °C to finish tempering.

   Time: PT15M

9. Create Chocolate Shell

   Pour a thin layer of tempered milk chocolate into the clean polycarbonate mold, swirling to coat all sides. Tap the mold gently to release air bubbles.

   Time: PT5M

10. Set Shell

    Place the mold in the refrigerator until the chocolate shell is completely solid (about 20 minutes).

    Time: PT20M

11. Add Pistachio‑Filo Filling

    Remove the solid shell from the fridge. Spoon the chilled pistachio‑filo mixture into the center of each bar, spreading evenly to a thickness of ~5 mm.

    Time: PT5M

12. Seal with Final Chocolate Layer

    Re‑melt a small amount of milk chocolate if needed. Pour a final thin layer over the filling to seal the bar. Tap gently to smooth.

    Time: PT5M

13. Final Chill

    Return the mold to the refrigerator for another 20 minutes until the entire bar is firm.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

22 g

Fat

16 g

Fiber

1 g