Dubai Chocolate Bar Recipe
Dubai Chocolate Bar Recipe is a medium Middle Eastern recipe that serves 12. 200 calories per serving. Recipe by The Cooking Foodie on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $25.34 total, $2.11 per serving
Ingredients
- 300 g Milk Chocolate (use good quality milk chocolate, broken into pieces)
- 100 g White Chocolate (for optional colorful splashes)
- 2 drops Gel Food Coloring (any color you like)
- 100 g Kifi (Shredded Pastry) (small pieces, can be bought frozen or fresh)
- 2 Tbsp Unsalted Butter (about 30 g, melted)
- 120 g Pistachio Paste (smooth, no added oil or sugar; blend pistachios if homemade)
- 1 pinch Sea Salt (enhances flavor of the filling)
Instructions
Optional White‑Chocolate Decoration
Melt the white chocolate in a heat‑proof bowl over a gentle simmer, then stir in a few drops of gel food coloring until fully blended.
Time: PT5M
Prepare Kifi
Chop the kifi into small, bite‑size pieces so they will mix evenly with the filling.
Time: PT5M
Toast Kifi
Heat 2 Tbsp unsalted butter in a medium frying pan over medium heat. Add the chopped kifi and stir constantly until the pieces turn a light golden‑brown and become crispy.
Time: PT5M
Temperature: Medium heat
Combine Filling
Transfer the toasted kifi to a bowl, add pistachio paste and a pinch of sea salt, then stir until the mixture is smooth and holds together when pressed.
Time: PT5M
Temper Milk Chocolate
Divide the milk chocolate into two parts: 2/3 and 1/3. Place the 2/3 portion in a heat‑proof bowl over a double boiler, stirring until fully melted (40‑45 °C). Remove from heat and add the remaining 1/3, stirring continuously until the temperature drops to 26‑27 °C. Return briefly to the double boiler and heat gently until it reaches 30‑32 °C.
Time: PT15M
Temperature: 40‑45°C, then 26‑27°C, then 30‑32°C
Coat Molds
Using a spoon or small brush, pour a thin layer of tempered chocolate into each silicone mold, ensuring the entire interior is covered. Tap the molds gently to release air bubbles.
Time: PT5M
Chill Shells
Place the coated molds in the refrigerator for a few minutes until the chocolate hardens.
Time: PT5M
Temperature: Refrigerator
Add Filling
Spoon the pistachio‑kifi filling into each chilled shell, pressing gently to fill the cavity without over‑packing.
Time: PT5M
Seal with Chocolate
Pour the remaining tempered chocolate over the filling, smoothing the surface with a spatula or the back of a spoon so the bar is completely sealed.
Time: PT5M
Final Chill
Return the molds to the refrigerator for another 5‑7 minutes until the top layer sets completely.
Time: PT5M
Temperature: Refrigerator
Unmold and Serve
Pop the finished Dubai chocolate bars out of the silicone molds, arrange on a serving plate, and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Milk, Tree nuts (pistachio), Gluten (kifi pastry)
Ingredient Substitutions
- Instead of Milk Chocolate: Dark Chocolate, White Chocolate
- Instead of White Chocolate: Couverture White Chocolate
- Instead of Gel Food Coloring: Liquid food coloring
- Instead of Kifi (Shredded Pastry): Phyllo strips, Crispy puff pastry
- Instead of Unsalted Butter: Margarine
- Instead of Pistachio Paste: Almond paste, Nut butter
Equipment Needed
- Heat‑Proof Bowl
- Double Boiler Set
- Candy Thermometer
- Silicone Chocolate Molds
- Frying Pan
- Spatula
- Small Pastry Brush (optional)
- High‑Power Blender (optional)
- Mixing Bowls
Critical Steps — Do Not Skip
- Toasting the kifi to a light golden color without burning.
- Tempering the milk chocolate to achieve a glossy finish and snap.
- Coating the molds evenly to prevent breakage when unmolding.
Chef Tips from the Video
- A high‑power blender (500 W or more) creates the smoothest pistachio paste.
- Silicone molds with a slight flex make unmolding easier.
- For a rainbow effect, divide the white chocolate into several portions and color each differently before drizzling.
Troubleshooting
White chocolate decoration didn’t release from the mold.
The white chocolate was likely not tempered. Re‑temper the white chocolate using the same method as the milk chocolate or melt it gently and work quickly.
Kifi turned dark brown or burnt.
Reduce heat and stir continuously; remove from pan as soon as it reaches a light golden hue.
Chocolate surface is dull or has a grainy texture.
Ensure proper tempering temperatures; if the chocolate cooled too fast, re‑heat gently to 30‑32 °C and stir.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze individually wrapped bars for up to 1 month; thaw at room temperature before serving.
Room temperature: Can sit at room temperature for 1‑2 days if humidity is low; otherwise keep chilled.
Make-Ahead Tips
- Prepare the pistachio‑kifi filling up to 2 days ahead and keep refrigerated.
- Tempered chocolate can be kept warm (30‑32 °C) for up to 30 minutes; re‑temper if it cools too much.
Frequently Asked Questions
What is the cultural significance and history of the Dubai Chocolate Bar in Middle Eastern cuisine?
The Dubai Chocolate Bar became a viral street‑food trend in the United Arab Emirates, blending traditional Emirati pastry (kifi) with modern chocolate confectionery. It reflects the region’s love for sweet, crunchy treats and showcases the fusion of local ingredients like pistachio with Western chocolate techniques.
What are the traditional regional variations of Dubai Chocolate Bar in the Middle East?
Some variations replace kifi with crispy phyllo strips, use dark chocolate instead of milk, or add rose‑water‑infused pistachio paste. In Saudi Arabia, a version with dates and almond paste is popular, while in Lebanon, a hint of orange blossom water is added to the filling.
How is the authentic Dubai Chocolate Bar traditionally served in the UAE?
Authentic bars are served chilled, often on a decorative platter with a dusting of powdered sugar or a drizzle of colored white chocolate. They are commonly enjoyed with Arabic coffee (gahwa) or tea during gatherings and festive occasions.
During which celebrations is the Dubai Chocolate Bar traditionally enjoyed in Emirati culture?
The bars are popular at Ramadan Iftar tables, Eid celebrations, and during National Day gatherings, where sweet treats are shared among family and friends.
What makes the Dubai Chocolate Bar special or unique in Middle Eastern dessert cuisine?
Its unique combination of a crunchy, toasted kifi‑pistachio core inside a glossy tempered chocolate shell, finished with vibrant white‑chocolate splashes, sets it apart from typical baklava or halva desserts.
What are the most common mistakes to avoid when making Dubai Chocolate Bar at home?
Common errors include over‑toasting the kifi, not tempering the chocolate correctly, and using too much filling which can cause the top layer to crack. Follow the temperature guide and stir constantly to prevent these issues.
Why does this Dubai Chocolate Bar recipe use tempering instead of simply melting chocolate?
Tempering gives the chocolate a glossy finish, a firm snap, and resistance to melting in the hand. Untempered chocolate looks dull and can become soft quickly, which would affect the bar’s texture and appearance.
Can I make the Dubai Chocolate Bar ahead of time and how should I store it?
Yes, you can prepare the filling up to two days in advance and keep it refrigerated. Once assembled, store the bars in an airtight container in the refrigerator for up to a week or freeze for up to a month.
What texture and appearance should I look for when the Dubai Chocolate Bar is done?
The outer shell should be smooth, glossy, and have a firm snap when broken. The filling should be slightly airy yet hold its shape, and the colored white‑chocolate splashes should be crisp and vibrant.
What does the YouTube channel The Cooking Foodie specialize in?
The Cooking Foodie focuses on trendy, visually striking desserts and snack‑style recipes from around the world, often adding step‑by‑step tutorials and cultural background for each dish.
How does the YouTube channel The Cooking Foodie’s approach to Middle Eastern desserts differ from other cooking channels?
The Cooking Foodie blends traditional Middle Eastern ingredients with modern plating and techniques like chocolate tempering, offering both authentic flavor and contemporary aesthetics, whereas many channels stick to classic presentations.
Last updated: August 21, 2026
