How To Make The Viral Dubai Chocolate

The Dubai Chocolate Bar has taken the world by storm and if you're lucky to try it then you'll know how utterly delicious it is! A filling of crunchy toasted kataifi pastry is smothered in pistachio cream and tahini and then enrobed in rich chocolate. But did you know that you can make this version at home yourself (it's actually pretty straightforward!). This is a pushy recipe Dear Reader.

The original creators of the “Can't Get Knafeh of It” chocolate bar are Dubai’s Fix Dessert Chocolatier. Fix stands for "Freakin' Incredible eXperience". The chocolate bar is made of crispy kataifi, pistachio and tahini paste encased in milk chocolate. Kataifi pastry is filo pastry made into fine strings so that it resembles vermicelli noodles or shredded wheat. Kataifi pastry is used in the delicious Middle Eastern dessert Knafeh.

Tips For Making the Dubai Chocolate

1 - The crunchiness of the kataifi pastry is very important so you need to take time to ensure all of the kataifi pastry is toasted until golden. Kataifi tends to clump up so you want to separate it before using it. If you don't have a large frying pan with high sides I'd suggest halving the quantity of kataifi and butter and doing it in two batches. If your frying pan is too shallow the kataifi tends to go everywhere when you're stirring it.

2 - The other key to this recipe is adding the salt. This along with the tahini balances the sweetness of the filling.

3 - You want to ensure that you have a chocolate mold that is deep enough to fit in enough of that luscious filling. This is the set of 2 chocolate moulds that I used and this is the pistachio paste that I used. The recipe below fits these molds perfectly and makes 2 large 500g/1.1lb chocolate bars.

4 - I like using dark chocolate for this but if you prefer a very sweet chocolate bar you can use milk chocolate.

5 - I add some coconut oil to my chocolate melts as I find that they never quite melt well enough and need to be a bit more liquid. Make sure to stir the coconut oil well into the chocolate melts.

6 - Kataifi pastry can be found at Mediterranean or Middle Eastern grocery stores in the fridge section.

7 - Pistachio cream is made of ground up pistachios, milk powder and oil. If you are finding it hard to find pistachio paste, try Biscoff spread! It's also delicious.

Other Home made Chocolate Bars You Might Like:

• Homemade Chocolate Almond Bars With 3 Ingredients
• Making Your Own Chocolate Candy Bars
• Family Sized Chocolate Bar With An Ice Cube Tray

Sometimes viral items aren't worth the hype and sometimes they are and this kataifi pastry chocolate is absolutely worth it and is so unique and delicious. The crunch of the pastry makes it addictive eating. I would take a bite and then come back for more and then more. Speaking of putting things in mouths, I was at a lunch recently and was seated next to the restaurant owner. He was quite friendly and obviously had done very well for himself. We were chatting about the history of the restaurant which is has been on the Sydney scene for many years. Then the topic got onto social media. The restaurant has an Instagram account but honestly it's not great. Perhaps because their patrons are what they would call "high net worth individuals" so they may not need to promote it much (although in this economy I think you would!). I said it must be nice when people tag them in pictures and reels because it's all done for them and all they have to do is repost it.

"I don't even understand why anyone would take photos of their meal, it seems stupid. What a waste of time!" he said shaking his head, downturned edges of his mouth showing staunch disapproval. I laughed because of course that's exactly what I had been doing at lunch while sitting right next to him.

And the instant it came out of his mouth he realised that he had just said. A silence hung in the air, heavy as a grey raincloud. He looked down and closed his eyes tightly and let out a slow breath.

"Would you please excuse me?" he said quietly and rushed off to the bathroom where he stayed for about 10 minutes before dislodging his foot from his mouth and making the rounds. I said a quick goodbye but I don't think we were meant to be friends, or even acquaintances!

So tell me Dear Reader, has anyone ever had a foot in mouth situation with you? Have you ever tried the Dubai chocolate bar?

Dubai Chocolate Viral Recipe

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes plus setting time

Cooking time: 18 minutes

Makes 2x500g/1.1lb large chocolate bars

• 150g/5ozs kataifi pastry, chopped and separated
• 60g/2ozs butter
• 360g/12.7ozs pistachio paste
• 20g/0.8oz tahini
• Fat pinch salt
• 15g/0.5oz pink chocolate (I used Wilton red candy melts)
• 1/2 teaspoon coconut oil
• 15g/0.5oz green chocolate (I used Wilton green candy melts)
• 1/2 teaspoon coconut oil
• 500g/1.1lbs dark or milk chocolate

Step 1 - First make the kataifi filling using a large, high sided frying pan. If you have a small frypan I'd recommend doing this in two lots, halve the butter and kataifi and cook separately to ensure that it is completely toasted. In a very large frying pan with high sides melt the butter on medium heat and add the kataifi pastry breaking it up as you add it in. Toast the kataifi pastry well all over. This will take around 10 minutes to toast the whole batch. This is very important to ensure that you get the requisite crunch. In a large bowl mix the pistachio paste, tahini and salt and then add in the kataifi.

Step 2 - Place both molds on a tray. Melt the pink chocolate in one bowl and then stir in the coconut oil. With a teaspoon flick chocolate over the mold lightly making a splash pattern. The do the same with the green chocolate, melting it and mixing it with the coconut oil and then splashing it over the pink. Allow to set in the fridge.

Step 3 - Melt the dark or milk chocolate in the microwave or a double boiler until smooth. Spoon it into the molds and then let the excess drip off but making sure that the chocolate goes all the way up the sides and doesn't pool too much in the corners. Scrape the sides of the excess chocolate and let set in the fridge.

Step 4 - Spoon in the kataifi pistachio mixture into both molds and smooth over evenly with an angled spatula. Spoon over the remaining chocolate and smooth this over with the spatula. If you have a chocolate scrape make sure to scrape the chocolate from the edges. Allow to set completely. Then unmold and enjoy!