Dubai Chocolate Bar

Sharing is caring!

✨ That First Bite of Dubai Magic: Bringing Luxury Home

Hey y’all! Hannah Whitecare here, coming to you straight from my bustling kitchen at Martine’s in New Orleans. You know me—I live for those moments when food sparks pure joy, whether it’s a steaming bowl of gumbo or… well, a decadent chocolate bar that stops you mid-scroll! Picture this: I’m sipping chicory coffee, my granddaughter Sophie plops down next to me, and flashes her phone screen. “Nana, have you seen THESE?” Glossy chocolate, emerald-green pistachio filling, and that irresistible crunch—hello, Dubai Chocolate Bar! Instantly, I’m transported. Not just to Dubai, but to my own childhood, watching my grandma turn humble ingredients into gold. That bar? It wasn’t just candy. It was artistry, luxury, and global flair wrapped in foil. And y’all know I couldn’t resist a challenge! So, I rolled up my sleeves, tweaked my grandma’s “make magic with what you’ve got” philosophy, and created a homemade version that’s all soul, zero airfare. Today, I’m sharing that recipe with YOU. We’re making Dubai Chocolate Bars—your kitchen’s passport to indulgence. No fancy degree needed, just a love for sweet adventures and maybe a little jazz humming in the background. Ready? Let’s turn everyday ingredients into pure elegance!

👵🏼 A Sweet Spark: From Phone Screen to Family Dream

That moment with Sophie? Pure kitchen serendipity. She’s 16, all bright eyes and endless TikTok feeds, and I’m the nana who still writes recipes on index cards. When she showed me that viral Dubai bar, it wasn’t just the bling that got me—it was her grin. “Bet you can’t make THIS, Nana.” Challenge accepted, chère! Suddenly, I’m 8 years old again, perched on a stool in Grandma Lila’s steamy New Orleans kitchen. She’d hand me a scrap of phyllo dough, saying, “Don’t fuss if it tears, chile—just layer the love thicker.” Flash forward 50 years: I’m wrestling kataifi pastry (fancy cousin to phyllo!), laughing as shreds fly like Mardi Gras confetti. Sophie filmed the whole messy, glorious process—my “sass” coming out full force when the first chocolate layer set too fast. But oh, when we bit into those bars? Silence. Then her whisper: “Nana, you beat Dubai.” That crunch, that creamy pistachio hug… it tasted like connection. Tradition meeting tomorrow, one sticky-fingered high-five at a time. Now, every batch I make whispers: Food isn’t just fuel. It’s your story, one delicious chapter at a time.

Print

🍫 Let’s Gather Your Gold: Ingredients with Soul

Think of these like your kitchen dream team—simple stars that shine together. Don’t stress over perfection; cooking’s a dance, not a drill! Here’s what you’ll need:

• 200g high-quality milk or dark chocolate, chopped – Chef’s truth: Splurge here! I use 70% dark for balance, but milk chocolate? Pure velvet. No fancy bars? Chocolate chips work—just avoid “baking chocolate.” Too bitter, sugar!
• 150g kataifi pastry (shredded phyllo dough) – Find it frozen at Middle Eastern markets. Can’t find it? Crushed cornflakes + 1 tbsp melted butter = a fun crunch hack!
• 2 tbsp unsalted butter – Melted. This is kataifi’s best friend—gives it that golden hug.
• 300g pistachio cream (sweet pistachio spread) – Look for brands like Al Wadi or make your own (blitz 250g roasted pistachios + 50g honey + splash of vanilla). Allergic? Sub with almond or hazelnut butter + green food gel for fun!
• 1 tbsp tahini (optional) – My Creole twist! Adds nutty depth without shouting. Skip if you hate sesame—but trust me, it’s subtle sorcery.
• A generous pinch of flaky sea salt – Cuts the sweet. I use Maldon—it’s like fairy dust for desserts!
• 50g white chocolate (optional, for drizzle) – For that Instagram-worthy flair. No white chocolate? Dust with powdered sugar instead!

Pro Tip from My NOLA Roots: Set everything out before starting—”mise en place” isn’t just French fussiness. It’s your ticket to stress-free bliss!

🔥 Building Your Bars: Step-by-Step with Chef Cheers!

Y’all, this is where the magic happens! I’ll guide you through—no fancy skills needed, just joy and a little sass. Let’s go!

1. Preheat & Prep: Crank that oven to 180°C (350°F). Line a baking sheet with parchment—no sticking dramas today! Hannah’s Hack: If kataifi’s frozen? Thaw overnight in the fridge. Rushing? Spread it on the tray while preheating—oven warmth helps!
2. Kataifi Crunch Time: Gently loosen the kataifi strands—think fluffing a pillow! Spread on the tray. Drizzle melted butter evenly. Toss lightly with forks (fingers work too!). Bake 10-15 mins until golden like a Gulf Coast sunset. Cool completely. Watch closely! It goes from blonde to burnt FAST. Stir halfway!
3. Filling Fiesta: In a bowl, mix cooled kataifi, pistachio cream, tahini (if using), and that glorious salt. Mash until it clumps like damp sand. Too dry? Add 1 tsp honey. Too wet? A sprinkle of crushed biscuits fixes it! Set aside.
4. Chocolate Seduction: Place chopped chocolate in a heatproof bowl over simmering water (double boiler magic!). Stir slowly until silky-smooth. NO WATER in the bowl! Steam only—water makes chocolate seize. Panic fix? Add 1 tsp coconut oil and whisk like jazz is playing!
5. Layer Love: Pour half the melted chocolate into bar molds (silicone is easiest!), coating bottoms and sides. Refrigerate 10 mins—just until set. Spoon filling into molds, pressing gently. Pour remaining chocolate overtop, sealing the edges. Tap molds lightly to banish bubbles!
6. Chill Out: Refrigerate 1 hour minimum. Impatient? Freeze 20 mins—but let bars sit 5 mins before eating to avoid “chocolate shock”!
7. Dazzle & Devour: Melt white chocolate (if using) and drizzle artfully. Pop bars from molds. Let them breathe 5 mins at room temp—this wakes up the flavors! Stuck molds? Briefly dip bottom in warm water. Freedom!

See? Not scary—just sweet, layered intention. You’ve got this!

🌟 Serving: Where Elegance Meets Easy

These bars? They’re showstoppers all on their own! For extra flair, place them on a slate board or vintage plate. Scatter with crushed pistachios and edible gold flakes (because Dubai, honey!). Pair with tiny espresso cups for adults—bitter coffee loves sweet chocolate. For kids? Ice-cold milk in mason jars. At Martine’s, we serve them slightly chilled with a side of jazz… and maybe a second helping for anyone who winks!

🎨 Play with Your Food! Delicious Twists

Make this recipe YOUR story! Here are my favorite spins:

• Mardi Gras Madness: Swap pistachio cream for praline paste + add purple & gold sprinkles to the filling. Laissez les bon temps rouler!
• Matcha Moment: Replace tahini with 1 tsp matcha powder in the filling. Earthy, vibrant, and oh-so-chic.
• Vegan Voyage: Use dairy-free chocolate and coconut oil instead of butter. Pistachio cream is often vegan—just check labels!
• Berry Burst: Add freeze-dried raspberry powder to the filling—tangy pink swirls in every bite!
• Spiced Soul: Stir ½ tsp cardamom into the chocolate. Warm, mysterious, and utterly addictive.

👩‍🍳 Hannah’s Heart-to-Heart: Notes from the Trenches

Y’all, this recipe? It’s a living thing in my kitchen! Version 1.0 was… ambitious. I tried piping the filling like croissants. Spoiler: Pistachio cream does NOT pipe. Cue Operation Spoon Salvage! Now, I lean into the rustic charm—perfection’s overrated. Sophie’s friends dubbed these “Dubai Dynamite,” and the name stuck. We even added a “NOLA Dynamite” spin with cayenne in the chocolate (just a pinch—trust me!). Over time, I learned: Chill the molds BEFORE chocolate for sharper edges. And always, ALWAYS make double batches—these vanish faster than beignets at breakfast! Funny story: Once, during Jazz Fest chaos, I subbed kataifi with crushed pretzels. Guests raved about the “salted crunch.” Mistakes? Just new recipes in disguise. So embrace the messy, laugh when chocolate drips, and remember: The best ingredient is always joy.

❓ Sweet Solutions: Your FAQs Answered

Got questions? I’ve got answers—and empathy! Here’s what readers ask most:

Q: My chocolate cracked when cutting! Help?
A: Sugar, that means it set too cold or too fast! Always let bars sit 5-10 mins after fridge time. Using a warm knife (dip in hot water, dry fast!) helps too. If it cracks? Call it “artisanal texture” and drizzle extra chocolate!

Q: Can I freeze these bars?
A: Absolutely! Wrap individually in cling film, then freeze in airtight containers for up to 1 month. Thaw in the fridge overnight. Perfect for sneaky sweet cravings!

Q: Pistachio cream is pricey. Any budget fix?
A: Preach! Make your own: Blend 2 cups roasted unsalted pistachios + ¼ cup honey + 1 tbsp neutral oil until smooth. Cheaper and fresher—win-win!

Q: Why did my kataifi burn?
A: Ovens lie, darling! Yours might run hot. Bake at 160°C (325°F) next time and check at 8 mins. Kataifi should be golden, not brown. Burnt bits? Pick ‘em out—we’re not wasting flavor!

📊 Nourishment Notes (Because Balance, Honey!)

Let’s keep it real: These are indulgence bars! Each serving (1 bar) packs roughly 350 kcal. But hey—dark chocolate boasts antioxidants, pistachios offer protein and healthy fats, and joy? Zero calories, infinite benefits. Contains: Nuts, dairy. Gluten-free if using GF kataifi (check labels!).

Prep: 30 mins ⏱️ | Cook: 15 mins 🔥 | Chill: 1 hour ❄️ | Makes: 8 glorious bars

Final Thoughts: Where Sweet Meets Soul

Whew, y’all—we went on quite a journey, didn’t we? From a spark on Sophie’s TikTok screen to a homemade Dubai treat that bridges cultures and generations, these chocolate bars are more than just dessert. They’re memories, challenges accepted, lessons learned, and laughter shared in messy kitchens.

This recipe isn’t about perfection—it’s about presence. It’s about grabbing life’s little inspirations (even from a phone screen!) and running with them straight into your kitchen. Whether you’re a seasoned baker or a curious newbie, this recipe invites you to slow down, swirl chocolate, and build something beautiful from simple, soulful ingredients.

Every bite is a little celebration—a reminder that elegance can be homemade, luxury can be accessible, and love… well, it always finds its way into the mix.

So next time someone says, “Bet you can’t make that,” just smile, grab your apron, and say, “Watch me.”

From my New Orleans kitchen to yours—with love, sass, and sticky fingers—