Guacamole chocolate
Guacamole chocolate is a medium Emirati recipe that serves 8. 330 calories per serving. Recipe by Louis Gantus on YouTube.
Prep: 2 hrs 25 min | Cook: 5 min | Total: 2 hrs 45 min
Cost: $8.65 total, $1.08 per serving
Ingredients
- 200 g Dark Chocolate (70% cocoa, good melting quality)
- 150 g Raw Pistachios (Unsalted, shelled)
- 2 Tbsp Neutral Oil (Grapeseed or vegetable oil, helps smooth pistachio butter)
- 30 g Unsalted Butter (Softened, adds richness to pistachio butter)
- 50 g Shredded Phyllo Dough (Torn into thin strips, adds crunch)
- 1 pinch Sea Salt (Enhances flavor)
- 1 Tbsp Powdered Sugar (Optional, for dusting)
Instructions
Toast the Pistachios
Preheat the oven to 350°F (175°C). Spread the raw pistachios on a baking sheet and toast for 5 minutes, stirring once, until fragrant.
Time: PT5M
Temperature: 350°F
Make Pistachio Butter
Transfer the toasted pistachios to the food processor. Add the neutral oil and softened butter, then blend for 2‑3 minutes, scraping down the sides, until a smooth, spreadable paste forms.
Time: PT5M
Melt the Chocolate
Place the dark chocolate in a heat‑proof bowl over a pot of simmering water (double boiler). Stir constantly until fully melted and smooth, then remove from heat.
Time: PT5M
Temperature: 115°C
Assemble the Bars
Working quickly, pour a thin layer of melted chocolate into each cavity of the silicone mold, swirling to coat the sides. Let set for about 1 minute, then add a teaspoon of pistachio butter and a pinch of shredded phyllo into the center. Cover with another layer of melted chocolate to seal.
Time: PT10M
Chill to Set
Place the filled mold in the refrigerator for at least 2 hours, or until the chocolate is completely firm.
Time: PT2H
Unmold and Serve
Pop the chilled chocolate bars out of the mold. Dust with powdered sugar if desired and serve immediately or store as directed.
Time: PT5M
Nutrition Facts
- Calories
- 330
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 29 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Tree nuts (pistachios), Dairy (butter), Gluten (phyllo dough)
Ingredient Substitutions
- Instead of Dark Chocolate: Milk chocolate, Cocoa nibs
- Instead of Raw Pistachios: Almonds, Walnuts
- Instead of Neutral Oil: Canola oil, Olive oil (light)
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Shredded Phyllo Dough: Puff pastry strips, Crispy rice cereal
- Instead of Sea Salt: Kosher salt
- Instead of Powdered Sugar: Cocoa powder
Equipment Needed
- Food Processor
- Double Boiler
- Silicone Chocolate Mold
- Spatula
- Baking Sheet
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Toasting pistachios to bring out flavor
- Blending pistachios into a smooth butter without overheating
- Melting chocolate without water contact
- Sealing the bars completely to avoid filling leakage
Chef Tips from the Video
- Toast pistachios lightly to deepen their flavor before blending.
- Use high‑quality dark chocolate with at least 70% cocoa for a glossy finish.
- If you like extra crunch, toast the shredded phyllo briefly in a dry pan before adding.
Troubleshooting
Pistachio butter is grainy.
Add a little more neutral oil and blend longer, stopping to scrape the sides frequently.
Chocolate seizes or becomes grainy.
Remove the bowl from heat immediately, add a teaspoon of neutral oil, and stir vigorously until smooth.
Filling leaks out of the mold.
Ensure the first chocolate layer is thick enough to create a solid wall before adding the filling, and seal with a final chocolate layer.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
Room temperature: Not recommended; chocolate may bloom and pistachio butter can become soft.
Make-Ahead Tips
- Prepare the pistachio butter up to 3 days in advance and keep it refrigerated.
- Melt chocolate in short bursts in the microwave if you don’t have a double boiler.
Frequently Asked Questions
What is the cultural significance and history of Dubai pistachio chocolate bars in Emirati cuisine?
Dubai pistachio chocolate bars are a modern, Instagram‑driven twist on traditional Emirati sweets, which often feature nuts and honey. The viral trend showcases the region’s love for luxurious desserts that blend rich chocolate with locally prized pistachios.
What are the traditional regional variations of pistachio‑filled chocolate in Middle Eastern cuisine?
In the Middle East, pistachios are commonly paired with honey, rose water, or dates in confections like baklava and halva. Some bakers also coat pistachio‑filled truffles in dark chocolate, but the bar shape popularized in Dubai is a newer, Western‑influenced presentation.
How is the authentic Dubai pistachio chocolate bar traditionally served in the UAE?
Authentic servings are usually presented on a decorative platter, often dusted with powdered sugar or a light drizzle of rose‑flavored syrup, and enjoyed with Arabic coffee or tea as a sweet finish to a meal.
What occasions or celebrations is the Dubai pistachio chocolate bar associated with in Emirati culture?
While not tied to a specific holiday, these chocolate bars are popular at modern celebrations such as weddings, Eid gatherings, and upscale brunches where a luxurious bite-sized dessert is appreciated.
What makes the Dubai pistachio chocolate bar special or unique in Emirati cuisine?
The bar combines the indulgent texture of smooth pistachio butter with crisp shredded phyllo, creating a contrast of creamy and crunchy that isn’t typical in traditional Emirati sweets, which are usually softer or syrup‑laden.
What are the most common mistakes to avoid when making Dubai pistachio chocolate bars at home?
Common errors include over‑toasting pistachios (which turns them bitter), not blending the pistachios long enough (resulting in a gritty butter), allowing water to touch the chocolate (causing seizing), and failing to fully seal the bars, which leads to filling leakage.
Why does this recipe use a double boiler to melt the chocolate instead of a microwave?
A double boiler provides gentle, even heat that prevents the chocolate from scorching or seizing, which can happen with the high, uneven heat of a microwave. This method yields a glossy, smooth finish essential for a professional‑looking bar.
Can I make the Dubai pistachio chocolate bars ahead of time and how should I store them?
Yes, you can prepare the bars up to three days in advance. Store them in an airtight container in the refrigerator; they will stay fresh for about a week. For longer storage, freeze them and thaw in the fridge before serving.
What texture and appearance should I look for when the Dubai pistachio chocolate bars are done?
The chocolate should be firm and have a glossy surface with no streaks. When you tap the bar, it should feel solid, and the pistachio butter should be fully encased, showing a slight sheen where the filling meets the chocolate.
What does the YouTube channel Louis Gantus specialize in?
The YouTube channel Louis Gantus focuses on creative, trend‑driven dessert recipes and experimental home cooking videos, often putting a humorous spin on viral food challenges.
How does the YouTube channel Louis Gantus's approach to Emirati‑inspired desserts differ from other cooking channels?
Louis Gantus blends modern viral food concepts with traditional Middle Eastern flavors, emphasizing quick, home‑kitchen techniques and playful commentary, whereas many other channels stick to classic, recipe‑by‑recipe formats.
Last updated: August 24, 2026
