Dubai Chocolate Recipe: How to Make the Viral Pistachio Knafeh Chocolate Bar
MasalaBear TeamThe viral Dubai chocolate bar broke the internet in 2024. Crispy kataifi, creamy pistachio, tahini, and chocolate - here's everything you need to know to make it at home.
If you've been on TikTok, Instagram, or basically anywhere on the internet in the past year, you've seen it: that chocolate bar with the impossibly gooey pistachio filling and the satisfying crunch that makes you want to reach through the screen.
We tested this homemade Dubai chocolate recipe multiple times at MasalaBear before we were happy with it. The first batch? Soggy. The kataifi lost all its crunch because we used frozen instead of dried. The second batch was better, but we overfilled the molds and couldn't seal them properly. By the third attempt, we finally nailed it - and now we're sharing everything we learned so you don't make the same mistakes.
The Dubai chocolate bar became one of the most viral food trends of 2024, and for good reason. It's the perfect combination of textures and flavors - crispy, creamy, nutty, chocolatey, and just a little bit salty from the tahini.
Tip
What Is Dubai Chocolate?
Dubai chocolate refers to the viral chocolate bar created by Fix Dessert Chocolatier in Dubai. The signature bar, called "Can't Get Knafeh of It," was created by Sarah Hamouda in 2021 during her pregnancy when she craved something indulgent that didn't exist.
The name is a pun - knafeh (also spelled kunafa) is a traditional Middle Eastern dessert made with shredded phyllo, cheese or cream, and sweet syrup. Hamouda took those flavors and textures and wrapped them in chocolate.
The signature "cheese pull" effect when you break a Dubai chocolate bar - that's the pistachio cream stretching
How It Went Viral
The bars were a local Dubai favorite until February 2023, when TikTok food influencer Maria Vehera posted an ASMR-style video eating one in her car. The video exploded - over 80 million views.
Suddenly everyone wanted one. The problem? Fix Dessert Chocolatier was a small operation making about 25 bars a day by hand. The original bars sold for around $25 each, and they'd sell out in minutes during Deliveroo drops.
The scarcity made people desperate. Copycat recipes flooded the internet. And now you can make it at home.
What's Inside a Dubai Chocolate Bar
The magic is in the layers:
| Layer | Ingredient | Purpose |
|---|---|---|
| Outer Shell | Milk chocolate | Snap and sweetness |
| Crunch Layer | Toasted kataifi | That signature texture |
| Creamy Filling | Pistachio cream | Rich, nutty sweetness |
| Secret Ingredient | Tahini | Depth and slight saltiness |
Let's break down each component.
Kataifi (Shredded Phyllo Dough)
This is what gives Dubai chocolate its distinctive crunch. Kataifi looks like shredded wheat or thin vermicelli noodles, but it's actually very fine strands of phyllo dough.
Kataifi after toasting in butter - golden, crispy, and fragrant
You'll find kataifi at:
- Middle Eastern grocery stores
- Indian grocery stores (sometimes labeled as "seviyan" or "vermicelli")
- Greek or Turkish markets
- Amazon (search "kataifi dough")
Warning
Note
Pistachio Cream
This is not the same as pistachio butter or pistachio paste. Pistachio cream is sweetened, smooth, and spreadable - think Nutella but pistachio-flavored.
Common brands:
- Algerian or Sicilian pistachio cream (specialty stores, Amazon)
- Bronte pistachio cream (Italian import)
- Al Rifai (Middle Eastern brand)
You can also make it from scratch by blending roasted pistachios with sugar, a little oil, and milk powder until smooth. But honestly, buying it is easier and the results are more consistent.
Tahini
The unsung hero. Tahini (sesame seed paste) adds:
- Creaminess to balance the pistachio
- A subtle savory/salty note
- Depth that keeps the bar from being one-note sweet
You can skip it, but we wouldn't recommend it.
Chocolate
The original uses milk chocolate. You want something high-quality that will temper well. Avoid chocolate chips - they contain stabilizers that make tempering difficult.
Good options:
- Callebaut or Valrhona couverture chocolate
- Ghirardelli baking bars
- Lindt bars (melted down)
The Key Technique: Tempering Chocolate
This is the hardest part of making Dubai chocolate at home. Tempered chocolate has that satisfying snap and glossy finish. Untempered chocolate will be soft, dull, and might develop white streaks (bloom).
Quick Tempering Method (Seeding)
- Melt 2/3 of your chocolate to 115°F (46°C)
- Remove from heat and add the remaining 1/3 (finely chopped)
- Stir constantly until temperature drops to 88-90°F (31-32°C)
- Work quickly before it sets
Warning
Pouring tempered chocolate into silicone molds - work quickly before it sets
Tips for Perfect Dubai Chocolate
Don't Rush the Kataifi
Toast it low and slow. You want every strand golden-brown and crispy. Undertoasted kataifi will be chewy and disappointing. This takes 8-12 minutes of patient stirring.
Get the Ratio Right
The filling should be about 70% pistachio cream, 30% toasted kataifi, with tahini mixed throughout. Too much kataifi and it's dry. Too much cream and you lose the crunch.
Use Silicone Molds
They make unmolding so much easier. The chocolate pops right out. You can find chocolate bar molds on Amazon for under $10.
Chill Properly
After filling the molds, refrigerate for at least 40 minutes. For cleaner edges, pop them in the freezer for 10 minutes before unmolding.
Common Mistakes to Avoid
We made most of these mistakes so you don't have to:
| Mistake | Why It Happens | How to Fix |
|---|---|---|
| Soggy filling | Used frozen kataifi (our first batch) | Use dried kataifi only, or dry frozen kataifi for hours first |
| Soft, bendy chocolate | Didn't temper properly | Store in fridge, or learn tempering |
| Can't seal the bars | Overfilled the molds (our second batch) | Leave room for the chocolate lid |
| Grainy texture | Used pistachio butter instead of cream | Use sweetened pistachio cream |
| Falls apart | Too much kataifi | Reduce kataifi, add more cream |
| Too sweet | Skipped tahini | Add tahini for balance |
Variations to Try
Once you've mastered the original, experiment:
- Dark chocolate version - Use 70% dark chocolate for less sweetness
- White chocolate - Sweeter, but visually stunning
- Hazelnut - Swap pistachio cream for Nutella or hazelnut cream
- Spiced - Add a pinch of cardamom to the filling (a desi twist)
- Rose - A few drops of rose water in the pistachio cream
Variations: milk chocolate (classic), dark chocolate (less sweet), white chocolate (extra indulgent)
Where to Find Ingredients
Middle Eastern/Indian Grocery Stores
Your best bet for kataifi and pistachio cream. Stores like Patel Brothers, Kalustyan's, or your local Middle Eastern market will have both.
Online
- Amazon - Kataifi, pistachio cream, tahini, chocolate molds
- Specialty food sites - Better quality pistachio cream
Regular Grocery Stores
- Tahini - Usually in the international aisle or near the peanut butter
- Chocolate - Baking aisle (avoid chips, get bars)
Frequently Asked Questions
What is in the Dubai chocolate bar?
The original Dubai chocolate bar contains milk chocolate, toasted kataifi (shredded phyllo dough), pistachio cream, and tahini. The combination creates a crunchy, creamy, nutty chocolate experience.
Why is Dubai chocolate so expensive?
The original Fix Dessert Chocolatier bars cost around $25 because they're handmade in small batches, use premium ingredients like high-quality pistachio cream, and the brand's viral popularity created huge demand with limited supply. Homemade versions cost a fraction of that.
What's the difference between pistachio cream and pistachio butter?
Pistachio cream is sweetened and smooth, made with pistachios, sugar, and often other ingredients for a spreadable texture. Pistachio butter is 100% ground pistachios with a savory, intense flavor. Use pistachio cream for Dubai chocolate - pistachio butter will be grainy and not sweet enough.
Can I make Dubai chocolate without tempering?
Yes! The chocolate won't have that professional snap and glossy finish, but it will still taste delicious. Store untempered bars in the refrigerator to keep them firm.
Is Dubai chocolate the same as knafeh?
Not exactly. Knafeh is a traditional Middle Eastern dessert made with shredded phyllo, cheese or cream, and sweet syrup, usually served warm. Dubai chocolate uses the same kataifi pastry but combines it with pistachio cream and chocolate in a candy bar format. Think of it as knafeh-inspired.
The Bottom Line
The Dubai chocolate bar went viral for a reason - it's genuinely one of the most satisfying things you can eat. The crunch of toasted kataifi, the creamy pistachio, the hint of tahini, all wrapped in chocolate. It hits different.
After testing this recipe multiple times, we can tell you the two things that matter most: use dried kataifi (not frozen) and don't overfill your molds. Get those right, and everything else is forgiving.
Making it at home is easier than you'd think. The hardest parts are finding kataifi and pistachio cream (check Middle Eastern stores) and tempering chocolate (you can skip it if you store the bars cold).
Once you make your first batch, you'll understand why people waited in line and paid $25 for a single bar. And you'll have a whole tray for a fraction of the cost.
Make It at Home
Ready to try it yourself? We've got a full step-by-step recipe with exact measurements and timing: