Homemade Dubai Chocolate Bar

Learn how to make your very own Dubai chocolate bar at home!

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Follow the simple steps below or watch the video tutorial, or do both!

Ingredients:

1. 2 cups of chocolate - chocolate chips, chocolate bars, chocolate wafers, etc. (400g)
2. 1 2/3 cups of kataifi (100g)
3. 3/4 cup of pistachio paste (190g)
4. 3 Tbsp of tahini (45g)
5. 3 Tbsp of butter (45g)
6. Different colors of candy melts/chocolate, optional

Tools:

1. Deep chocolate mold
2. Bowl
3. Spatula
4. Pastry bags, optional
5. Thermometer
6. Skillet

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Make the design first. Most Dubai chocolate bars have some sort of fun, colorful design on top of the chocolate bar. Take any color of candy melts or chocolate wafers that you want. Usually, I just buy the Wilton brand of candy melts. They are pretty cheap at Walmart for small bags. I like to melt them right in the microwaveable pastry bag, it just makes it super convenient. Just add a handful of them to the bag and put it in the microwave, use bursts of 20 seconds, and then smoosh the bag in your hands, keep doing that until it is runny. Snip off the tip, and you are ready to go.

Drizzle the design on the bottom of the mold, which becomes the top of the chocolate bar. Make sure to use a deep chocolate bar mold, like the one listed in the ingredients section.

It is up to you how many colors you use, but I recommend not using more than 3 colors. And try to pick bright colors that show up nicely on chocolate.

Once you create your design, place the mold in the fridge so the design can set; it only takes 10 to 15 minutes.

NOTE: You should be able to get 2 large chocolate bars from this recipe.

Place a medium skillet on the burner and set the temperature to medium, or slightly higher. Add the butter and allow it to melt completely. Then add the Kataifi. Stir and stir for several minutes until the kataifi is toasted and a nice golden brown color. Don't let it burn!

Add the toasted kataifi to a large bowl along with the pistachio paste and tahini. Give it a good mix with a spatula. Just like that, the filling is ready.

Tempering the chocolate is optional. If you are going to store your bars in the fridge, don't bother tempering the chocolate.

Melt the chocolate chips either in the microwave or using the double boiler method, which is what I show here. If you are going to temper the chocolate, divide the chocolate into two separate bowls. One with 2/3 of the chocolate and another with the remaining 1/3 of the chocolate, which will be used as "seeding."

Add a pot to the burner, set to medium heat, along with 1 inch of water. Place the bowl on top of the pot and make sure the bottom of the bowl isn't touching the water. As the water heats, the steam will warm the bowl and gently melt the chocolate.

Heat the chocolate to 105F to 110F (40 to 43C) for milk chocolate and 113 to 120F (45 to 48C) for dark chocolate, then remove it from the heat and add the remaining third of chocolate chips, stir and stir until the temperature goes down to 79 to 80F (26C) for milk chocolate and 80 to 84F (26 to 28C) for dark chocolate. Then reheat the chocolate to 85F (29C) for milk chocolate and 88 to 90F (31 to 32C) for dark chocolate.

The chocolate is ready to go. But again, you don't have to temper the chocolate if you don't want to, especially if you want to store the bars in the fridge until eating them.

Remove the mold/s from the fridge and pour some chocolate in the mold. Spread it out so it covers the whole mold as well as the sides. Place it in the fridge to set for about 15 minutes.

Remove the mold and then add some filling to it. Don't fill it up too much, leave room for the top layer of chocolate. Then pour on more chocolate and spread it out evenly to cover the filling. Place the bar in the fridge for about 30 minutes.

Remove the mold from the fridge and the chocolate bar from the mold. Give it a snap in the middle to reveal that awesome center. Eat it whole or cut it into squares for easy serving. Enjoy!

*Print the Homemade Dubai Chocolate Bar recipe here if you want.

Now watch those steps in action with this video tutorial.