How to make Dubai Chocolate
How to make Dubai Chocolate! is a medium Middle Eastern recipe that serves 12. 210 calories per serving. Recipe by Groark Boys’ BBQ on YouTube.
Prep: 50 min | Cook: 10 min | Total: 1 hr 15 min
Cost: $13.60 total, $1.13 per serving
Ingredients
- 500 g Dark Chocolate (70% cocoa, high quality for tempering)
- 200 g Pistachio Cream (Store‑bought or homemade, smooth consistency)
- 2 Tbsp Tahini (Smooth, unsweetened)
- 1 tsp Sea Salt (Fine sea salt, optional for topping)
Instructions
Break Chocolate
Place the dark chocolate on a cutting board and break it into small, uniform pieces to ensure even melting.
Time: PT5M
Melt Chocolate
Set up a double boiler: simmer water in a pot, then place the chocolate pieces in a heat‑proof bowl over the pot. Stir constantly until fully melted.
Time: PT5M
Temperature: 45°C
Temper Chocolate
Remove the bowl from heat. Cool the melted chocolate to about 31°C (for 70% dark) while stirring. Use the thermometer to monitor the temperature.
Time: PT5M
Temperature: 31°C
Prepare Pistachio‑Tahini Filling
In a separate mixing bowl, combine the pistachio cream with 2 Tbsp tahini. Stir until smooth and glossy.
Time: PT5M
First Chocolate Layer
Line the silicone mold with parchment (if using a tray). Pour a thin layer of tempered chocolate into the mold, spreading it to the edges with a spatula.
Time: PT5M
Initial Freeze
Place the mold in the freezer for 10 minutes to set the first chocolate layer.
Time: PT10M
Add Filling
Remove the mold from the freezer. Spoon the pistachio‑tahini mixture over the hardened chocolate layer and spread evenly.
Time: PT5M
Second Chocolate Layer
Pour the remaining tempered chocolate over the filling, covering it completely. Optionally drizzle extra chocolate on top for decoration.
Time: PT5M
Final Freeze
Return the mold to the freezer for another 20 minutes, or until the chocolate is fully hardened and glossy.
Time: PT20M
Unmold and Serve
Remove the set chocolate from the mold, break or cut into bite‑size pieces, and serve at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Tree nuts (pistachios), Sesame (tahini), Potential dairy (if chocolate contains milk solids)
Ingredient Substitutions
- Instead of Dark Chocolate: Milk chocolate (will be sweeter), Couverture chocolate
- Instead of Pistachio Cream: Nutella (different flavor), Almond butter
- Instead of Tahini: Sesame paste, Sunflower seed butter
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Double Boiler
- Thermometer
- Mixing Bowl
- Spatula
- Silicone Bar Mold or Small Baking Tray
- Freezer
- Scale (optional)
- Knife (optional)
Critical Steps — Do Not Skip
- Tempering the chocolate to the correct temperature (31°C for dark chocolate) is essential for shine and snap.
- Freezing each layer (10 min then 20 min) ensures clean separation and prevents the filling from melting the top layer.
Chef Tips from the Video
- Use a high‑quality couverture chocolate for the best shine and snap.
- For a decorative finish, sprinkle crushed pistachios or a pinch of flaky sea salt on the top layer before the final freeze.
- A silicone mold makes unmolding effortless and yields clean edges.
Troubleshooting
Chocolate becomes grainy or seizes.
If any water droplets entered the chocolate, add a small amount of melted cocoa butter and stir vigorously to re‑emulsify.
The finished bar is soft or does not snap.
Ensure the chocolate was properly tempered and that the final freeze time was sufficient; increase freezer time by 5‑10 minutes.
Filling leaks through the top layer.
Make sure the first chocolate layer is fully set before adding the filling, and leave a thin border around the edges.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Can be frozen for up to 3 months; thaw at room temperature for 15‑20 minutes before serving.
Room temperature: Do not keep at room temperature for more than 2 hours; chocolate may soften.
Make-Ahead Tips
- Prepare the pistachio‑tahini filling a day ahead and keep it refrigerated; bring to room temperature before spreading.
- Tempered chocolate can be kept in a warm water bath (around 30°C) for up to 30 minutes if you need extra working time.
Frequently Asked Questions
What is the cultural significance and history of Dubai chocolate in Middle Eastern cuisine?
Dubai chocolate, also known as "kadi" in some Gulf regions, blends the region’s love for rich nuts with European chocolate techniques. It became popular in the UAE as a modern twist on traditional pistachio sweets, often served at celebrations and as a premium gift.
What are the traditional regional variations of Dubai chocolate in Middle Eastern cuisine?
In the Gulf, some versions replace pistachio cream with date paste or almond‑halva filling, and a light dusting of cardamom or rose water is added for aroma. In Lebanon, a similar bar uses cashew‑tahini filling and is called "chocolate halawa."
How is authentic Dubai chocolate traditionally served in the United Arab Emirates?
Authentic Dubai chocolate is typically cut into small, bite‑size squares and served on a decorative platter alongside Arabic coffee (gahwa) and fresh fruit. It is often presented during Ramadan evenings and wedding celebrations.
What occasions or celebrations is Dubai chocolate traditionally associated with in Emirati culture?
Dubai chocolate is a popular treat for Eid al‑Fitr, Eid al‑Adha, weddings, and corporate gifting. Its luxurious appearance and rich flavor make it a favorite for special occasions and as a premium souvenir for tourists.
What makes Dubai chocolate special or unique in Middle Eastern cuisine?
The combination of tempered chocolate with a silky pistachio‑tahini filling creates a contrast of glossy snap and creamy nutty interior, a texture rarely found in traditional Middle Eastern desserts, which are usually syrup‑based or baked.
What are the most common mistakes to avoid when making Dubai chocolate at home?
Common errors include overheating the chocolate, allowing any moisture into the melt, and not letting the first chocolate layer fully set before adding the filling. Each mistake can cause a dull finish, grainy texture, or leaking filling.
Why does this Dubai chocolate recipe use the double‑method tempering technique instead of microwave tempering?
The double‑method (double boiler) provides gentle, even heat, which reduces the risk of scorching and gives better control over the tempering temperature. Microwave tempering can be uneven, especially with larger batches of chocolate.
Can I make Dubai chocolate ahead of time and how should I store it?
Yes, you can prepare the bars up to three days in advance. Store them in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months. Bring to room temperature before serving for optimal texture.
What texture and appearance should I look for when the Dubai chocolate is done?
The chocolate should have a high gloss, a firm snap when broken, and a smooth, creamy interior that does not ooze. The pistachio‑tahini layer should be uniform and slightly glossy from the chocolate coating.
What does the YouTube channel Groark Boys’ BBQ specialize in?
The YouTube channel Groark Boys’ BBQ focuses on outdoor grilling, barbecue techniques, and creative twists on classic comfort foods, often incorporating bold flavors and hands‑on demonstrations.
How does the YouTube channel Groark Boys’ BBQ's approach to Middle Eastern desserts differ from other cooking channels?
Groark Boys’ BBQ brings a barbecue‑inspired, high‑energy style to Middle Eastern sweets, emphasizing bold flavor pairings like pistachio‑tahini and using outdoor cooking equipment (e.g., portable burners) for tempering, which is less common on traditional dessert channels.
Last updated: August 21, 2026
