Dubai Chocolate Bar

This milk chocolate marvel is packed with pistachios and kadayif, a crispy shredded phyllo pastry. The bars were first invented in 2021 by Sarah Hamouda, a British-Egyptian living in Dubai. It has since become a global sensation. In this video, I will show you how to make it right: starting with a beautiful milk chocolate shell, then stuffed with an incredible white chocolate-pistachio kadayif interior.

Please note that the full access to this content needs a subscription: please sign up.

The crispy pistachio milk chocolate tablet that became a worldwide sensation

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

For this recipe, I am using 2 Pavoni polycarbonate molds. Each mold is designed to create three 190 grams chocolate tablets.
...other fancy chocolate molds can be used.

Angel Hair

Preheat fan oven to 375ºF/190ºC. Separate angel hair from each other, and toss in melted butter. No need to cut angel hair with scissors – it will break later on anyway.
Roast kadayif for 15 minutes until golden brown; and rotate tray halfway through. Let cool.

Pistachio Butter

Set fan oven to 325ºF/160ºC. Toast pistachios for 10 minutes – let cool.
Once the pistachios have cooled, transfer them to a food processor or use a high powered blender. Pulse the pistachios until finely ground into a flour. To make it easier, use a spatula to scrape down the sides of the food processor bowl every so often. It will take around 5 minutes.
Be sure that the pistachio butter doesn’t get too warm – it should never go above 113°F/45°C, which is why it’s important to stop the food processor often. If needed, let the paste rest in the fridge for 15-20 minutes and then pulse again. A drizzle of neutral oil can be added to the pistachios butter if needed.

Pistachio Spread

Gently melt the white chocolate in a bain-marie. Add the melted white chocolate at 77ºF/25ºC, oil and salt into the room temp pistachio butter. Pulse until smooth.

Crunchy Pistachio Filling

Combine the toasted angel hair with the pistachio spread.
Keep pistachio mixture at room temperature until ready to use.

Red Colored Chocolate Enrobage for Gun Spray

Melt cocoa butter and pour in the chopped chocolate. Add food coloring and mix with the immersion blender, and sieve. Use upon tempered.

Chocolate Molding Making Process

Spraying chocolate mold with colored cocoa butter or chocolate enrobage adds amazing custom effects and incomparable sheens.

Spreading Pistachio Filling in Chocolate Shells

Fill each milk chocolate shell with 90 grams of the room temp crispy pistachio interior. Leave a sufficient free space for the enclosing chocolate layer.
Even out pistachio mixture with the small offset spatula.

Final Chocolate Layer

Add a final chocolate layer.
Scrape excess chocolate with the triangular spatula, and chill for an hour or longer.

De-molding Tablets

Top mold with parchment and tray; reverse.
Remove mold.

Dubai Bars Storage

In order to maintain flavor and texture – Keep your chocolate bars in a cool, stable temperatures around 60°F/15°C is ideal, like a wine cellar or cool pantry for about a months. Otherwise, store in a sealed container to avoid odors and moisture in the refrigerator.