How To Make Dubai Chocolate Bar
How To Make Dubai Chocolate Bar is a easy Middle Eastern recipe that serves 12. 200 calories per serving. Recipe by Bonni Bakery on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $25.83 total, $2.15 per serving
Ingredients
- 1 cup Shredded Kafi (shredded filo dough) (If not pre‑chopped, cut into small pieces)
- 120 g Pistachio Cream (Sweet spread, not pistachio paste)
- 2 tbsp Tahini (Smooth sesame paste)
- 2 tbsp Unsalted Butter (Softened, cut into cubes)
- 0.5 tsp Salt (Fine sea salt)
- 200 g Dark Chocolate (70% cocoa or higher, real chocolate bars broken into pieces)
- 1 tsp Edible Luster Dust (optional) (Mix with a few drops water for shimmer)
Instructions
Prepare shredded kafi
If your kafi is not already chopped, use kitchen scissors to cut the shredded filo into small, bite‑size pieces.
Time: PT2M
Toast kafi in butter
Melt the butter in a large frying pan over medium heat. Add the kafi pieces and cook, stirring occasionally, until they turn a golden toasted color, about 10 minutes.
Time: PT10M
Temperature: medium heat
Make pistachio filling
In a mixing bowl combine pistachio cream, tahini, and salt. If the pistachio cream is thick, microwave for 10 seconds to soften. Add the toasted kafi and stir until evenly incorporated.
Time: PT5M
Temper chocolate
Place two‑thirds of the chopped dark chocolate in a microwave‑safe bowl. Melt in 30‑second bursts, stirring between each burst, until almost fully melted. Add the remaining chocolate a few pieces at a time, stirring until smooth. Test by drizzling a small amount onto parchment; it should set in 1‑2 minutes.
Time: PT5M
Coat chocolate mold
Pour the tempered chocolate into the silicone mold, tilting the mold to coat all sides evenly. Tap the mold upside down over the bowl to let excess chocolate drip back into the bowl.
Time: PT3M
Add pistachio filling
Spoon the pistachio‑kafi mixture into each cavity, filling about two‑thirds full. Avoid overfilling so the bar will have a flat bottom.
Time: PT4M
Seal chocolate bar
Pour the remaining tempered chocolate over the filling to completely cover it. Use a bench scraper or spatula to clean the edges and ensure a smooth seal.
Time: PT3M
Set and unmold
Allow the bars to set at room temperature for 10‑15 minutes, or place the mold in the refrigerator for about 5 minutes. Once fully set, gently pop the bars out of the silicone mold.
Time: PT10M
Optional decoration
Mix edible luster dust with a few drops of water and brush lightly over the surface of each bar for a shimmering finish.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 2g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Contains nuts, Contains gluten, Contains sesame
Allergens: Tree nuts (pistachio), Sesame (tahini), Gluten (kafi), Milk (if using milk chocolate)
Ingredient Substitutions
- Instead of Shredded Kafi (shredded filo dough): Phyllo dough shredded
- Instead of Pistachio Cream: Pistachio butter mixed with honey
- Instead of Tahini: Sesame paste
- Instead of Unsalted Butter: Margarine (for non‑dairy)
- Instead of Salt: Kosher salt
- Instead of Dark Chocolate: Milk chocolate (less bitter)
- Instead of Edible Luster Dust (optional): Gold leaf dust
Equipment Needed
- Large Frying Pan
- Mixing Bowl
- Silicone Chocolate Mold
- Microwave‑Safe Plastic Bowl
- Spatula or Bench Scraper
- Paintbrush (small) (optional)
- Kitchen Scissors (optional)
- Measuring Spoons
- Kitchen Scale (optional)
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Toast kafi in butter
- Make pistachio filling
- Temper chocolate
- Coat chocolate mold
- Add pistachio filling
- Seal chocolate bar
Chef Tips from the Video
- Use high‑quality dark chocolate with at least 70% cocoa for best shine and flavor.
- Sift the shredded kafi through a fine mesh sieve to remove any large pieces before toasting.
- A pinch of sea salt on the top of each bar enhances the pistachio flavor.
Troubleshooting
Chocolate does not set and stays soft
The chocolate may not be properly tempered. Re‑melt and cool to 31‑32°C (88‑90°F) before using, or add a small amount of unmelted chocolate to seed the temper.
Filling is soggy
Ensure the kafi is fully toasted and crisp before mixing; under‑toasted kafi releases moisture.
Bars stick to the mold
Make sure the chocolate is fully set and the mold is at room temperature before unmolding; a quick chill in the fridge helps release.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a sealed bag for up to 1 month; thaw at room temperature before serving.
Room temperature: If kept in a cool, dry place, lasts up to 1 week.
Make-Ahead Tips
- Prepare the pistachio filling up to 3 days ahead and keep refrigerated.
- Temper chocolate and keep it in a warm water bath for up to 30 minutes before using.
- Mold the bars and freeze them; they can be thawed when needed.
Frequently Asked Questions
What is the cultural significance and history of the Dubai Chocolate Bar in Middle Eastern cuisine?
The Dubai Chocolate Bar blends traditional Middle Eastern flavors—pistachio, tahini, and shredded filo—with modern confectionery techniques. While chocolate isn’t a historic staple in the Gulf, the region’s love for nuts and sweet pastes has inspired this fusion treat that’s become a viral dessert in the UAE and beyond.
What are the traditional regional variations of pistachio‑filled chocolate desserts in Middle Eastern cuisine?
In the Middle East, pistachio is often paired with honey, rose water, or sesame in sweets like baklava, halva, and maamoul. Some bakers incorporate pistachio paste into chocolate truffles or coating bars, but the Dubai Chocolate Bar’s use of pistachio cream and toasted kafi is a unique modern twist.
How is the authentic Dubai Chocolate Bar traditionally served in the United Arab Emirates?
When served in the UAE, the bar is typically presented on a decorative platter, sometimes dusted with edible gold or luster dust, and enjoyed as a bite‑size dessert with Arabic coffee or tea. It’s often given as a gift during celebrations like Eid or weddings.
What occasions or celebrations is the Dubai Chocolate Bar traditionally associated with in Emirati culture?
While the bar itself is a contemporary creation, its luxurious appearance makes it popular for festive occasions such as Eid al‑Fitr, Eid al‑Adha, weddings, and corporate gifting in the UAE.
What makes the Dubai Chocolate Bar special or unique in Middle Eastern dessert tradition?
Its combination of a crisp, toasted shredded filo (kafi) filling with sweet pistachio‑tahini cream, all encased in tempered chocolate, creates a textural contrast rarely found in traditional Middle Eastern sweets, which are usually crumbly or syrup‑soaked.
What are the most common mistakes to avoid when making the Dubai Chocolate Bar?
Common errors include under‑toasting the kafi, using pistachio paste instead of sweet pistachio cream, and failing to properly temper the chocolate. Each of these issues can lead to a soggy filling, bland flavor, or a dull, soft chocolate shell.
Why does this Dubai Chocolate Bar recipe use real chocolate bars instead of chocolate chips?
Real chocolate bars contain fewer stabilizers and emulsifiers than chips, allowing them to melt smoothly and be tempered for a glossy finish. Chocolate chips often contain added fats that prevent proper tempering and result in a dull surface.
Can I make the Dubai Chocolate Bar ahead of time and how should I store it?
Yes. Prepare the filling and chocolate shell up to three days in advance, storing each component in airtight containers in the refrigerator. Once assembled, keep the bars in a sealed container in the fridge for up to two weeks or freeze for up to a month.
What texture and appearance should I look for when the Dubai Chocolate Bar is done?
The chocolate shell should be glossy and snap cleanly when broken. The pistachio filling should be crisp from the toasted kafi yet soft from the cream, creating a crunchy‑sweet contrast. The bar should have a flat bottom and smooth edges.
How do I know when the chocolate in the Dubai Chocolate Bar is properly tempered?
After tempering, drizzle a thin line of chocolate onto parchment paper. If it sets within 1‑2 minutes and becomes firm and glossy without streaks, the temper is correct. If it stays soft or looks matte, re‑temper.
What does the YouTube channel Bonni Bakery specialize in?
The YouTube channel Bonni Bakery, hosted by Jules, specializes in approachable, visually striking baked goods and desserts that blend classic techniques with modern trends, often featuring viral recipes and Middle Eastern flavor inspirations.
How does the YouTube channel Bonni Bakery's approach to Middle Eastern desserts differ from other cooking channels?
Bonni Bakery focuses on simplifying traditionally elaborate Middle Eastern sweets—like baklava or halva—into quick, home‑cook friendly versions while maintaining authentic flavors. The channel also emphasizes high‑quality ingredients and clear visual guides, setting it apart from channels that only showcase Western pastries.
Last updated: August 21, 2026
