How to make the viral Dubai chocolate bar
How to make the viral Dubai chocolate bar 🍫 is a medium Emirati recipe that serves 8. 250 calories per serving. Recipe by Ong Squad on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $21.74 total, $2.72 per serving
Ingredients
- 200 g Chocolate Chips (semi‑sweet, melted)
- 100 g Unsalted Butter (melted for toasting kataifi)
- 150 g Shredded Kataifi Pastry (also called shredded phyllo, frozen)
- 50 g Pistachio Butter (unsalted, smooth)
- 1 pinch Sea Salt (optional, for topping)
Instructions
Melt Chocolate
Place the chocolate chips in a microwave‑safe bowl and melt in 30‑second intervals, stirring between each, until smooth.
Time: PT5M
Coat the Mold
Pour the melted chocolate into the silicone mold, swirling to cover the bottom and sides evenly. Tap the mold gently to release air bubbles.
Time: PT5M
Chill Chocolate Layer
Place the coated mold in the refrigerator until the chocolate hardens.
Time: PT10M
Prepare Kataifi
Cut the frozen shredded kataifi into bite‑size pieces using a knife.
Time: PT5M
Toast Kataifi in Butter
Melt the butter in a small saucepan over medium heat, add the kataifi pieces, and stir constantly until they turn golden brown and become crispy.
Time: PT10M
Combine with Pistachio Butter
Transfer the toasted kataifi to a mixing bowl and fold in the pistachio butter until every strand is coated.
Time: PT5M
Fill the Mold
Spoon the pistachio‑kataifi mixture into the chilled chocolate shell, pressing firmly to pack it tightly.
Time: PT5M
Final Chill
Return the filled mold to the refrigerator and chill for at least 2 hours, or until completely set.
Time: PT2H
Unmold and Serve
Gently pop the bars out of the silicone mold, sprinkle a pinch of sea salt on each if desired, and serve.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains nuts, Contains gluten
Allergens: Milk, Tree nuts (pistachio), Wheat (kataifi)
Ingredient Substitutions
- Instead of Chocolate Chips: Dark chocolate bar broken into pieces, Cocoa nibs (for a crunchier texture)
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Shredded Kataifi Pastry: Manually shredded phyllo dough, Crispy rice cereal (for a different texture)
- Instead of Pistachio Butter: Almond butter, Tahini (for a nut‑free version)
- Instead of Sea Salt: Fleur de sel, No salt
Equipment Needed
- Microwave‑Safe Bowl
- Silicone Chocolate Bar Mold
- Spatula
- Small Saucepan
- Knife
- Mixing Bowl
Critical Steps — Do Not Skip
- Melt chocolate without overheating.
- Evenly coat the silicone mold with chocolate.
- Toast kataifi until golden and crispy.
- Press the pistachio‑kataifi mixture firmly into the shell.
- Chill the bars for a full 2 hours before unmolding.
Chef Tips from the Video
- For a glossy finish, temper the chocolate before coating the mold.
- Add a sprinkle of toasted chopped pistachios on top for extra crunch.
- Use a parchment‑lined tray under the silicone mold for easy cleanup.
Troubleshooting
Chocolate does not set and stays soft.
Make sure the chocolate is fully chilled; if still soft, use a higher‑cocoa‑butter chocolate or add a teaspoon of vegetable oil to improve firmness.
Kataifi mixture is soggy.
Toast the kataifi longer until very crisp and ensure excess butter is drained before mixing with pistachio butter.
Bars crumble when unmolded.
Press the filling firmly and chill the bars for the full 2 hours; a thicker chocolate shell also adds stability.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze individually wrapped for up to 1 month; thaw in the fridge before serving.
Room temperature: Can sit at room temperature for up to 2 days if sealed, but texture may soften.
Make-Ahead Tips
- Melt and coat the chocolate shell a day ahead; keep it refrigerated.
- Toast the kataifi and mix with pistachio butter up to 24 hours in advance.
- Assemble the bars and chill; they keep well for a week.
Frequently Asked Questions
What is the cultural significance and history of Dubai chocolate bars in Emirati cuisine?
Dubai chocolate bars are a modern fusion treat that combine traditional Emirati ingredients like pistachio and shredded kataifi with Western chocolate. While chocolate itself isn’t a historic Emirati staple, the use of pistachios and phyllo‑like kataifi reflects the region’s love for nutty, flaky desserts served during celebrations.
What are the traditional regional variations of chocolate‑based desserts in the United Arab Emirates?
In the UAE, chocolate is often paired with dates, saffron, or rose water. Traditional sweets such as luqaimat may be drizzled with chocolate, and baklava‑style pastries sometimes incorporate a chocolate layer. The Dubai chocolate bar adapts these flavors into a portable bar format.
How is the authentic Dubai chocolate bar traditionally served in Emirati gatherings?
When served at gatherings, the bars are usually presented on a decorative platter, lightly dusted with sea salt or crushed pistachios, and enjoyed alongside Arabic coffee or tea. They are cut into bite‑size pieces for easy sharing.
What occasions or celebrations is the Dubai chocolate bar associated with in Emirati culture?
These chocolate bars are popular for festive occasions such as Eid, weddings, and National Day celebrations, where sweet, indulgent treats are shared with family and guests.
What other Emirati dishes pair well with a Dubai chocolate bar?
Pair the bar with a cup of strong Arabic coffee, cardamom‑spiced tea, or a small serving of fresh dates. For a fuller dessert spread, serve alongside kunafa or luqaimat.
What makes the Dubai chocolate bar special or unique in Emirati cuisine?
Its uniqueness lies in the combination of crunchy toasted kataifi, rich pistachio butter, and a smooth chocolate shell—melding the flaky texture of traditional pastries with the indulgence of chocolate, a flavor profile not commonly found in classic Emirati sweets.
How has the Dubai chocolate bar evolved over time in modern Emirati pastry shops?
Originally a home‑made novelty, the bar has been adopted by boutique pastry shops in Dubai, who now experiment with flavored chocolates, added rose water, or gold leaf topping, reflecting the city’s trend‑forward dessert scene.
What are the most common mistakes to avoid when making Dubai chocolate bars at home?
Common errors include overheating the chocolate, which causes it to seize; under‑toasting the kataifi, leading to a soggy interior; and not chilling the bars long enough, which results in a weak shell that cracks when unmolded.
Why does this Dubai chocolate bar recipe use melted chocolate instead of tempered chocolate?
The recipe uses simple melting for ease of home preparation. Tempering adds shine and snap but requires extra equipment; the chill step still yields a firm shell suitable for most home cooks.
What does the YouTube channel Ong Squad specialize in?
The YouTube channel Ong Squad focuses on creative, easy‑to‑follow dessert tutorials that blend international flavors with Asian street‑food inspiration, often featuring quick, no‑bake treats and visually striking presentations.
How does the YouTube channel Ong Squad's approach to Emirati‑inspired desserts differ from other Middle Eastern cooking channels?
Ong Squad emphasizes playful twists and modern plating while staying true to core ingredients, whereas many traditional Middle Eastern channels stick to classic recipes and presentation styles. This channel often incorporates quick techniques like microwave melting and silicone molds for convenience.
Last updated: August 24, 2026
