I Made The Dubai Chocolate Bar - Fails Included
I Made The Dubai Chocolate Bar - FAILS Included! is a medium Middle Eastern recipe that serves 8. 210 calories per serving. Recipe by emmymade on YouTube.
Prep: 25 min | Cook: 1 hr | Total: 1 hr 40 min
Cost: $26.67 total, $3.33 per serving
Ingredients
- 1 cup Kataifi (shredded phyllo) (frozen, cut into ~½‑inch pieces before toasting)
- 2 tablespoons Unsalted Butter (melted; can substitute with clarified butter (ghee))
- 0.5 cup Pistachio Cream (sweetened pistachio spread) (brand Pisti or similar; sweetened, creamy)
- 0.25 cup Tahini (smooth, liquid sesame paste)
- 10 ounces Ghirardelli Dark Chocolate Bits (70% cacao) (candy‑coating chocolate; melt without tempering)
- 1 sheet Edible Gold Leaf (for decorative specks; use sparingly)
Instructions
Prepare Kataifi
Cut the frozen kataifi into roughly ½‑inch pieces so they are easy to stir. Melt the butter in a non‑stick skillet over low heat, then add the kataifi. Toast, stirring constantly, until the strands turn golden brown and become crunchy.
Time: PT10M
Melt Dark Chocolate
Place the 10‑oz bag of Ghirardelli dark chocolate bits in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between each burst, until fully melted and smooth. If a microwave is unavailable, melt over a double boiler.
Time: PT5M
Make Pistachio‑Tahini Filling
In the large glass bowl combine the toasted kataifi, ½ cup pistachio cream, and ¼ cup tahini. Stir until the mixture is wet, oozy, and holds together but still coats the spoon.
Time: PT5M
Create Chocolate Shell Base
Pour a thin layer of melted dark chocolate into each cavity of the silicone mold, coating the bottom and sides. Tap the mold gently on the countertop to release air bubbles and excess chocolate. Sprinkle small pieces of edible gold leaf onto the still‑wet chocolate. Chill the mold in the refrigerator until set.
Time: PT10M
Add Filling and Seal
Remove the partially set shells from the fridge. Spoon the pistachio‑kataifi filling into each chocolate cavity, leaving a small margin at the top. Pour a second layer of melted dark chocolate over the filling to seal, tapping the mold again to smooth edges and eliminate bubbles. Return to the refrigerator to fully set.
Time: PT10M
Unmold and Serve
After the chocolate has hardened (about 30‑45 minutes total chilling), gently flex the silicone mold to release each bar. Place on a serving plate and enjoy immediately or store as directed.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 13 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Tree nuts (pistachio), Sesame, Wheat (kataifi)
Ingredient Substitutions
- Instead of Kataifi (shredded phyllo): Shredded phyllo dough, Crispy rice cereal (for texture only)
- Instead of Unsalted Butter: Ghee, Vegetable oil (less flavor)
- Instead of Pistachio Cream (sweetened pistachio spread): Pistachio butter + a little honey, Nutella (hazelnut) for a different flavor
- Instead of Tahini: Sesame oil (less thick), Almond butter (different flavor)
- Instead of Ghirardelli Dark Chocolate Bits (70% cacao): Compound chocolate, Chocolate melting wafers
- Instead of Edible Gold Leaf: Silver leaf, Colored sprinkles
Equipment Needed
- Large Glass Mixing Bowl
- Non‑stick Skillet
- Microwave
- Silicone Chocolate Mold (shallow squares)
- Spatula
- Measuring Cups and Spoons
- Refrigerator
- Knife and Cutting Board
- Tap/Flat Surface for beating chocolate (optional)
Critical Steps — Do Not Skip
- Toast kataifi on low heat to achieve golden crunch without burning.
- Melt chocolate without overheating to prevent bloom.
- Create a sufficiently thick chocolate shell to support the moist filling.
- Tap the mold firmly after each chocolate pour to eliminate air bubbles.
Chef Tips from the Video
- Use clarified butter (ghee) for an even richer toasted flavor and higher smoke point.
- For extra shine, give the final chocolate coat a quick pass with a clean, warm brush before chilling.
- If you cannot find pistachio cream, blend pistachio butter with a touch of honey and a splash of milk to mimic the texture.
Troubleshooting
Chocolate bloom (white specks) on the finished bar.
Ensure the chocolate never exceeds 45 °C while melting and chill quickly. Use a chocolate with stabilizers or a compound chocolate if bloom persists.
Shell cracks when unmolding.
Make the initial chocolate layer a bit thicker and allow it to set completely before adding filling. Tap the mold firmly to remove excess chocolate and create a uniform wall.
Filling is too runny and leaks out.
Add a little more toasted kataifi or reduce the tahini amount. Let the filling sit for a few minutes; it will thicken as the kataifi absorbs moisture.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze individually wrapped bars for up to 1 month; thaw in fridge before serving.
Room temperature: Do not store at room temperature for more than 2 hours, as chocolate may bloom.
Make-Ahead Tips
- Prepare the chocolate shells a day ahead and keep them refrigerated; fill just before serving.
- The pistachio‑kataifi filling can be made up to 2 days in advance and stored in an airtight container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of the Dubai Chocolate Bar in United Arab Emirates cuisine?
The Dubai Chocolate Bar was created by Fix Chocolatiers in the UAE as a luxury confection that blends traditional Middle Eastern flavors—like pistachio, tahini, and kataifi—with premium dark chocolate. It quickly became a status symbol because it is sold only in Dubai and not shipped internationally, making it a coveted souvenir for visitors.
What are the traditional regional variations of kataifi‑filled desserts in Middle Eastern cuisine?
Kataifi is commonly used in desserts such as Kunafa, where shredded phyllo is layered with sweet cheese or clotted cream and soaked in syrup. Variations include orange‑blossom‑syrup Kunafa, pistachio‑topped versions, and savory cheese‑filled pastries. The chocolate bar adapts the crunchy kataifi texture into a confectionary format.
How is the Dubai‑style pistachio kataifi chocolate bar traditionally served in the United Arab Emirates?
When served in upscale cafés or as a gift, the bar is presented on a decorative plate, often with a dusting of edible gold leaf and a side of fresh fruit or a small cup of Arabic coffee. The bar is meant to be snapped into pieces, showcasing the crunchy interior.
On what occasions or celebrations is the Dubai Chocolate Bar traditionally enjoyed in Emirati culture?
The original bar is popular during festive occasions such as Ramadan evenings, Eid celebrations, and wedding gift tables, where luxurious sweets are shared. Its exclusivity also makes it a popular corporate or diplomatic gift.
What authentic ingredients are essential for an authentic Dubai‑style pistachio kataifi chocolate bar, and what are acceptable substitutes?
Key authentic ingredients are kataifi (shredded phyllo), pistachio cream (sweetened pistachio spread), tahini, and high‑quality dark chocolate. Acceptable substitutes include pistachio butter plus honey for the cream, sesame oil for tahini (less thick), and compound chocolate if tempering equipment is unavailable.
What other Middle Eastern dishes pair well with the homemade Dubai‑style pistachio kataifi chocolate bar?
Pair it with a cup of strong Arabic coffee, dates, or a light rose‑water sherbet. For a fuller dessert spread, serve alongside baklava, maamoul, or a simple cardamom‑spiced milk pudding.
What are the most common mistakes to avoid when making the Dubai‑style pistachio kataifi chocolate bar?
Common errors include over‑toasting the kataifi (it burns quickly), overheating the chocolate (causes bloom), making the chocolate shell too thin (breaks under the moist filling), and adding too much tahini (makes the filling runny). Follow the low‑heat toast and chill steps carefully.
Why does this recipe use melt‑in‑a‑bag dark chocolate bits instead of tempering whole chocolate blocks?
The melt‑in‑a‑bag chocolate is formulated to set with a glossy finish and a firm snap without tempering, saving time and equipment. Tempering whole chocolate requires precise temperature control, which can be challenging for home cooks.
Can I make the Dubai‑style pistachio kataifi chocolate bar ahead of time and how should I store it?
Yes. Prepare the chocolate shells and filling separately, store each in airtight containers in the refrigerator, and assemble the bars a few hours before serving. Once assembled, keep the bars refrigerated; they will stay fresh for up to a week.
What texture and appearance should I look for to know the chocolate shell is properly set?
The shell should feel firm to the touch, have a glossy surface, and snap cleanly when broken. There should be no soft spots or visible bloom. The gold leaf should be fully adhered and not flake off.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade, hosted by Emmy, specializes in approachable, visually appealing home‑cooking tutorials that often blend Western techniques with Middle Eastern flavors. Emmy focuses on recreating viral food trends and making them accessible to everyday cooks.
How does the YouTube channel emmymade's approach to Middle Eastern desserts differ from other cooking channels?
emmymade emphasizes step‑by‑step explanations, clear visual cues, and practical substitutions for hard‑to‑find ingredients, whereas many other channels simply demonstrate the final product. Emmy also shares personal anecdotes and cultural context, helping viewers understand the origins of each dish.
Last updated: August 21, 2026
