How to make the Famous Viral Dubai Chocolate Bar
How to make the FAMOUS VIRAL Dubai Chocolate Bar is a medium Emirati recipe that serves 8. 496 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 15 min | Cook: 63 min | Total: 1 hr 33 min
Cost: $48.69 total, $6.09 per serving
Ingredients
- 100 g Candy Melts (White) (for the outer design; melt in microwave)
- 50 g Candy Melts (Yellow) (bright yellow for zig‑zag design)
- 50 g Candy Melts (Pink) (pink accent for design)
- 3 Tbsp Unsalted Butter (about 42 g; for toasting kadifi)
- 100 g Kadifi (Shredded Phyllo Dough) (pre‑shredded, dried; toast until golden)
- 190 g Pistachio Paste (bright green, smooth; main filling flavor)
- 3 Tbsp Tahini (adds creaminess and depth to the pistachio filling)
- 400 g Milk Chocolate (use chips, bars, or couverture; will be tempered)
Instructions
Melt Candy Melts for Design
Place each color of candy melts in a separate microwave‑safe bowl. Microwave in 20‑30 second bursts, stirring between bursts, until fully melted and smooth.
Time: PT2M
Create Colored Design in Mold
Using a small spoon or brush, drizzle the melted white, yellow, and pink candy melts into the deep chocolate mold in a zig‑zag pattern. Swirl gently if desired.
Time: PT2M
Set the Design
Place the mold in the refrigerator and let the colored chocolate set until firm (about 5‑6 minutes).
Time: PT6M
Toast Kadifi
Heat a skillet over medium heat, add 3 Tbsp unsalted butter, then add 100 g shredded kadifi. Stir continuously until the strands turn lightly golden and fragrant, about 7 minutes.
Time: PT7M
Prepare Pistachio‑Tahini Filling
Transfer the toasted kadifi to a mixing bowl. Add 190 g pistachio paste and 3 Tbsp tahini. Mix until a uniform, glossy paste forms.
Time: PT2M
Melt Chocolate for Shell
Set up a double boiler: fill a pot with about 1 inch of water, bring to a gentle simmer, and place a heat‑proof bowl on top ensuring the bottom does not touch the water. Add 400 g milk chocolate, stirring until melted and the temperature reaches 105 °F (40 °C).
Time: PT10M
Temperature: 105°F
Temper Chocolate
Remove the bowl from heat. Add a third of the melted chocolate back into the bowl (seed chocolate) and stir until the temperature drops to 80 °F (26 °C). Return the bowl to low heat and raise the temperature to 86 °F (30 °C). The chocolate is now tempered and will set shiny.
Time: PT5M
Temperature: 86°F
First Chocolate Layer
Pour a thin layer of tempered chocolate into the prepared mold, covering the bottom and sides. Tap the mold gently to release air bubbles.
Time: PT2M
Chill First Layer
Return the mold to the refrigerator for about 6 minutes, until the chocolate firms.
Time: PT6M
Add Filling
Spoon the pistachio‑tahini/kadifi mixture into the center of each chocolate shell, spreading evenly but leaving a margin for the top chocolate layer.
Time: PT3M
Top Chocolate Layer
Cover the filling with the remaining tempered chocolate, smoothing the surface with a spatula.
Time: PT2M
Final Chill
Place the completed bars back in the refrigerator for 20‑30 minutes until fully set and glossy.
Time: PT30M
Unmold and Serve
Gently flex the mold to release each bar. Slice or break into portions and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 496
- Protein
- 6 g
- Carbohydrates
- 50 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Not vegan
Allergens: Milk, Tree nuts (pistachio), Wheat (kadifi), Sesame (tahini)
Ingredient Substitutions
- Instead of Candy Melts (White): white chocolate chips, white couverture chocolate
- Instead of Candy Melts (Yellow): yellow chocolate chips, yellow couverture chocolate
- Instead of Candy Melts (Pink): pink chocolate chips, pink couverture chocolate
- Instead of Unsalted Butter: salted butter (reduce added salt), ghee
- Instead of Kadifi (Shredded Phyllo Dough): shredded phyllo pastry, thinly sliced filo strips
- Instead of Pistachio Paste: almond paste, hazelnut paste
- Instead of Tahini: sunflower seed butter, almond butter (slightly different flavor)
- Instead of Milk Chocolate: dark chocolate (adjust tempering temps), white chocolate (different flavor)
Equipment Needed
- Deep Chocolate Mold
- Microwave‑Safe Bowl
- Skillet
- Mixing Bowl
- Double Boiler Set (pot + heat‑proof bowl)
- Candy Thermometer
- Spatula (rubber or silicone)
- Refrigerator
Critical Steps — Do Not Skip
- Tempering the chocolate to achieve a shiny, snap‑ready shell.
- Toasting the kadifi evenly without burning.
- Ensuring the first chocolate layer is firm enough before adding the filling.
Chef Tips from the Video
- For extra crunch, sprinkle a pinch of toasted pistachio pieces on top of the final chocolate layer before chilling.
- If you prefer a darker flavor, substitute half of the milk chocolate with dark chocolate and adjust tempering temperatures to 122 °F (50 °C) for melting.
Troubleshooting
Chocolate becomes grainy or seizes.
Immediately add a teaspoon of neutral oil (vegetable or canola) and stir vigorously; if still grainy, re‑melt gently over a double boiler.
Kadifi sticks to the skillet.
Add a little extra butter and keep the heat medium‑low; stir constantly to release the strands.
Filling leaks out when topping with chocolate.
Leave a small border around the edge of the shell and ensure the first chocolate layer is fully set before adding the filling.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Can be frozen for up to 2 months; thaw at room temperature before serving.
Room temperature: If ambient temperature is below 70°F (21°C), keep in a sealed container for up to 3 days.
Make-Ahead Tips
- Prepare and temper the chocolate shell up to step 9; keep refrigerated and add filling later.
- The pistachio‑tahini filling can be made 2 days ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of the Dubai chocolate bar in Emirati cuisine?
The Dubai chocolate bar became a viral sensation on social media, showcasing a modern twist on traditional Emirati sweets that often feature nuts, tahini, and phyllo‑like pastries. While not a historic dish, it reflects the region’s love for rich, layered desserts and the growing influence of Instagram‑driven food trends in the UAE.
What are the traditional regional variations of chocolate‑based desserts in Emirati cuisine?
Emirati desserts traditionally use ingredients like dates, saffron, rose water, and nuts. Chocolate versions often replace dates with melted chocolate, adding pistachio or almond pastes, and sometimes incorporate kadifi or shredded phyllo for texture, creating a fusion between classic flavors and modern confectionery.
How is the Dubai chocolate bar traditionally served in the United Arab Emirates?
When served in the UAE, the bar is usually presented on a decorative platter, sliced into bite‑size pieces, and enjoyed with Arabic coffee or tea. It’s often offered during gatherings, celebrations, or as a luxurious treat for guests.
What occasions or celebrations is the Dubai chocolate bar associated with in Emirati culture?
While the bar itself is a modern creation, its rich flavors make it popular for festive occasions such as Eid, weddings, and family gatherings, where sweets play a central role in hospitality.
What makes the Dubai chocolate bar special or unique in Emirati cuisine?
Its uniqueness lies in the combination of a glossy tempered chocolate shell, a crunchy kadifi‑pistachio filling, and vibrant candy‑melt designs, merging traditional Middle Eastern ingredients with contemporary confectionery techniques.
What are the most common mistakes to avoid when making the Dubai chocolate bar?
Common errors include overheating the chocolate (causing it to seize), under‑toasting the kadifi (resulting in a soggy texture), and filling the shell before the first chocolate layer is firm, which can cause leakage.
Why does this Dubai chocolate bar recipe use tempering instead of simply melting chocolate?
Tempering aligns the cocoa butter crystals, giving the shell a glossy finish, a firm snap, and resistance to melting at room temperature—qualities essential for a professional‑looking bar.
Can I make the Dubai chocolate bar ahead of time and how should I store it?
Yes. Prepare the chocolate shells and filling up to step 9, then refrigerate. Add the filling and top layer later, or store the completed bars in an airtight container in the fridge for up to a week. For longer storage, freeze for up to two months.
What texture and appearance should I look for when the Dubai chocolate bar is done?
The shell should be smooth, glossy, and have a firm snap when broken. The interior filling should be creamy yet slightly crunchy from the toasted kadifi, and the colored candy‑melt designs should be vivid and well‑defined.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt focuses on easy‑to‑follow, home‑cooked recipes that blend classic comfort foods with trending viral dishes, often emphasizing clear visual instructions and practical kitchen tips.
How does the YouTube channel In The Kitchen With Matt's approach to Middle Eastern cooking differ from other cooking channels?
Matt combines straightforward, everyday kitchen tools with authentic Middle Eastern flavors, avoiding overly complex techniques while still delivering authentic taste. He often adapts traditional recipes for the home cook, unlike channels that rely on specialty equipment.
Last updated: August 24, 2026
