How to Make Dubai Chocolate

Quick Answer:

How to make Dubai chocolate: Temper 500g Belgian chocolate, pour into bar molds filling halfway. Mix 200g pistachio paste with 50g tahini and 30g sugar. Toast 80g kataifi pastry until golden, fold into pistachio mixture. Fill molds with pistachio-kataifi mixture, seal with more tempered chocolate. Refrigerate 2 hours until firm. Yield: 6-8 bars.

What You Need:

• Premium chocolate (500g)
• Pistachio paste (200g)
• Tahini (50g)
• Kataifi pastry (80g)
• Chocolate bar molds
• Thermometer

⚠️ Important Note Before You Start

Making Dubai chocolate at home is technically possible but challenging. Achieving the exact quality and texture of FIX Dessert Chocolatier’s original bars requires professional equipment, tempering expertise, and premium ingredients. This recipe produces good results but won’t perfectly replicate the authentic experience. For guaranteed quality, order authentic FIX bars here.

Complete Ingredients List

For the Chocolate Shell:

• 500g (17.6 oz) Belgian chocolate – milk, dark, or white (couverture quality, 30-70% cocoa)
• Chocolate bar molds – preferably silicone, large bar size (150g capacity each)

For the Pistachio Filling:

• 200g (7 oz) pistachio paste – 100% pure, unsweetened (or make from 250g raw pistachios)
• 50g (1.75 oz) tahini – high-quality sesame paste
• 30-50g (1-1.75 oz) powdered sugar – to taste
• Optional: 1-2 drops rose water or orange blossom water – for authentic Middle Eastern flavor

For the Kataifi Crunch:

• 80-100g (2.8-3.5 oz) kataifi pastry – also called kadayif, kunafa dough, or angel hair pastry (find in Middle Eastern grocery stores or online)
• 30g (1 oz) butter or neutral oil – for toasting

Equipment You’ll Need

Essential:

• Chocolate bar molds
• Digital thermometer
• Double boiler/heatproof bowl
• Silicone spatula
• Large skillet/pan

Recommended:

• Food processor
• Pastry brush
• Offset spatula
• Marble slab (for tempering)

Step-by-Step Instructions

Step 1: Prepare the Kataifi (20 minutes)

1. Remove kataifi from package, separate strands gently (they’re very delicate)
2. Heat butter/oil in large skillet over medium heat
3. Add kataifi, toss constantly with tongs for 8-12 minutes until golden brown and crispy
4. Transfer to paper towel-lined plate to drain and cool completely
5. Once cool, roughly chop into 1-2 inch pieces (they should remain crispy and crunchy)

💡 Tip: Don’t skip the toasting! Raw kataifi is chewy, not crunchy. The golden toasting is what creates the signature texture.

Step 2: Make Pistachio Cream (15 minutes)

1. If making pistachio paste from scratch: Blend 250g raw, shelled pistachios in food processor for 5-7 minutes until smooth paste forms (scrape down sides frequently)
2. In bowl, mix pistachio paste + tahini + powdered sugar until smooth
3. Add rose water/orange blossom if using (start with 1 drop, taste, add more if desired)
4. Mixture should be thick but spreadable, like peanut butter consistency
5. Cover and set aside at room temperature

💡 Tip: Taste and adjust sweetness. Store-bought pistachio paste varies in sweetness, so adjust sugar accordingly.

Step 3: Temper the Chocolate (30 minutes) – CRITICAL STEP

Why temper? Proper tempering gives chocolate glossy finish, firm snap, and prevents bloom (white streaks). Skip this and your bars will be dull, soft, and streaky.

1. Chop 400g chocolate finely (reserve 100g for seeding method)
2. Melt 400g in double boiler, stirring constantly until reaches:
   • Milk chocolate: 45-50°C (113-122°F)
   • Dark chocolate: 50-55°C (122-131°F)
   • White chocolate: 40-45°C (104-113°F)
3. Remove from heat. Add reserved 100g chocolate (chopped), stir until melted and temperature drops to:
   • Milk: 27-28°C (80-82°F)
   • Dark: 28-29°C (82-84°F)
   • White: 26-27°C (78-80°F)
4. Reheat gently to working temperature:
   • Milk: 29-30°C (84-86°F)
   • Dark: 31-32°C (88-90°F)
   • White: 28-29°C (82-84°F)

⚠️ Critical: Temperature precision matters! Use digital thermometer. If chocolate goes above working temp, start over.

Step 4: Coat the Molds (10 minutes)

1. Pour 2-3 tablespoons tempered chocolate into each mold cavity
2. Use pastry brush or back of spoon to spread chocolate evenly up sides and across bottom (3-4mm thick)
3. Tap molds on counter to remove air bubbles
4. Place in refrigerator for 10-15 minutes until firm but not fully set

Step 5: Combine Filling & Fill Bars (10 minutes)

1. Gently fold cooled, crispy kataifi into pistachio cream mixture (don’t overmix – want to maintain kataifi crunch)
2. Remove molds from fridge
3. Spoon pistachio-kataifi filling into each chocolate shell, leaving 5mm space at top
4. Press down gently but don’t compact (maintain air pockets for texture)

Step 6: Seal & Set (2+ hours)

1. Rewarm remaining tempered chocolate if needed (maintain working temp)
2. Pour chocolate over filling, spreading to completely seal
3. Tap molds firmly on counter to level chocolate and remove bubbles
4. Use offset spatula to scrape excess chocolate from mold surface
5. Refrigerate minimum 2 hours (or overnight) until completely firm
6. Once set, turn molds upside down and gently flex to release bars

Common Mistakes & How to Avoid Them

❌ Mistake: Skipping Chocolate Tempering

Result: Dull, soft chocolate that melts at room temperature, white bloom, doesn’t release from molds
Fix: Follow tempering temperatures precisely. It’s tedious but essential for professional results.

❌ Mistake: Not Toasting Kataifi Enough

Result: Soggy, chewy texture instead of crispy crunch
Fix: Toast until deep golden brown (12+ minutes). It should be completely crispy when cool.

❌ Mistake: Using Low-Quality Chocolate

Result: Waxy taste, poor melt, doesn’t temper properly
Fix: Use couverture chocolate (Callebaut, Valrhona, Guittard). Worth the investment.

❌ Mistake: Overfilling Molds

Result: Filling oozes out when sealing, messy bars, won’t unmold cleanly
Fix: Leave 5mm space at top for sealing chocolate layer.