Can I use pistachio butter for Dubai chocolate? Yes! Learn how to make authentic Dubai chocolate bars at home with pistachio butter in this easy guide.
Ingredients
- 2 cups dark chocolate chips (or semi-sweet chocolate chips)
- 3 tablespoons coconut oil, divided (or unsalted butter)
- 8 ounces raw pistachio butter, creamy
- 1 tablespoon tahini paste (optional, for extra nutty flavor)
- 6 ounces kataifi pastry dough (shredded phyllo dough), thawed and chopped
Instructions
Step 1: Melt the Chocolate
- In a microwave-safe bowl, combine 2 cups dark chocolate chips with 1 tablespoon of coconut oil.
- Microwave in 20-second increments, stirring after each round, until the chocolate is fully melted and smooth.
2: Prepare the Chocolate Molds
- Spoon 2 tablespoons of melted chocolate into each chocolate mold.
- Use a silicone brush or the back of a spoon to spread the chocolate evenly across the bottom and sides of each mold.
- Place the molds in the refrigerator for 10 minutes to set the chocolate shell.
3: Toast the Kataifi
- While the chocolate sets, finely chop 6 ounces of thawed kataifi dough on a cutting board.
- In a medium skillet over medium heat, melt the remaining 2 tablespoons of coconut oil (or unsalted butter).
- Add the chopped kataifi to the skillet and toast it, stirring continuously, for 3–5 minutes, until it turns golden brown and crisp. Be careful not to burn it.
4: Prepare the Pistachio Filling
- Remove the skillet from heat.
- Stir in 8 ounces of raw pistachio butter and 1 tablespoon of tahini paste (if using).
- Mix thoroughly until the filling is well combined and creamy.
5: Fill the Chocolate Molds
- Divide the pistachio filling evenly among the chocolate molds, layering it over the chocolate shell.
- Use a spoon or silicone spatula to smooth the filling into a flat, even layer.
6: Seal the Bars
- Spoon another 2 tablespoons of melted chocolate over the pistachio filling in each mold, ensuring that the filling is completely covered.
- Gently tap the molds on the counter to remove any air bubbles and to level the chocolate.
7: Chill and Unmold
- Place the filled molds in the refrigerator for 20 minutes or in the freezer for 10 minutes, until the chocolate is fully set.
- Carefully remove the bars from the molds by gently pressing from the bottom and loosening the edges if needed.
8: Serve and Enjoy!
Your homemade Dubai chocolate bars with pistachio butter are ready to be enjoyed! Store them in an airtight container in the refrigerator for up to 10 days.
you’re curious about the best health benefits and uses of pistachio butter, check out Pistachio Butter: The Best 7 Health Benefits & How to Use It.
Step-by-Step Recipe Guide
Melting the Chocolate
Start by selecting high-quality dark chocolate chips or semi-sweet chocolate. Place two cups of chocolate chips and one tablespoon of coconut oil in a microwave-safe bowl. Microwave on medium heat in 20-second increments, stirring in between, until fully melted and smooth. This step ensures a creamy consistency that’s easy to spread.
Preparing the Chocolate Molds
Spoon about two tablespoons of melted chocolate into each chocolate mold. Use a silicone brush or the back of a spoon to spread the chocolate evenly across the bottom and sides of the molds. This forms the outer shell that holds the pistachio filling. Place the molds in the refrigerator for 10 minutes to allow the chocolate to set.
Toasting the Kataifi
Meanwhile, finely chop about 6 ounces of kataifi pastry dough on a cutting board. In a medium skillet over medium heat, melt 2 tablespoons of coconut oil (or butter). Add the chopped kataifi to the pan and toast for 3–5 minutes, stirring continuously, until it turns golden brown and crispy. This adds the signature crunch to your Dubai chocolate bars.
Preparing the Pistachio Butter Filling
Once the kataifi is toasted, remove the pan from the heat. Stir in 8 ounces of creamy pistachio butter and 1 tablespoon of tahini paste (optional). Mix thoroughly until the filling is smooth and cohesive. This pistachio mixture is what gives the Dubai chocolate bar its irresistible creamy crunch.
Assembling the Chocolate Bars
Divide the pistachio filling evenly among the chocolate molds, layering it on top of the chocolate shell. Gently spread the filling to create a smooth, even layer. Then, spoon another 2 tablespoons of the melted chocolate over the filling to completely cover it. Use a spoon or brush to spread the chocolate evenly, ensuring that the filling is fully sealed within the bar.
Final Chilling and Serving
Place the filled molds in the refrigerator for at least 20 minutes, or in the freezer for about 10 minutes, until the chocolate is completely set. Carefully remove the bars from the molds and enjoy the luxurious, creamy, and crunchy Dubai chocolate bars made with pistachio butter!
Preparing the Kataifi (Shredded Phyllo)
Why Kataifi Matters
Kataifi, also known as shredded phyllo dough, plays a crucial role in creating the signature crunch of Dubai chocolate bars. It forms the crispy base that perfectly balances the rich, creamy pistachio filling. Without this element, the bars would lack the delightful texture contrast that makes them so irresistible.
Choosing and Handling Kataifi Dough
When choosing kataifi dough, look for it in the frozen section of most Middle Eastern grocery stores. It usually comes packaged in long, thin strands, similar to angel hair pasta but made from phyllo. Be sure to thaw the kataifi completely before use; frozen kataifi can be difficult to chop and toast evenly.
Toasting Kataifi for Maximum Flavor
Begin by chopping 6 ounces of thawed kataifi into smaller, more manageable pieces on a cutting board. Heat a medium skillet over medium heat and add 2 tablespoons of coconut oil or unsalted butter. Once the oil is melted, add the kataifi to the skillet and toast it, stirring constantly. This process usually takes 3 to 5 minutes—watch closely to prevent burning. The kataifi should become golden brown and aromatic, providing a nutty crunch that pairs perfectly with pistachio butter.
Tips for Toasting Success
Toasting kataifi requires constant attention, as it can quickly go from golden brown to burnt. Keep stirring continuously and adjust the heat if necessary to maintain an even toasting process. For extra crunch, consider adding a sprinkle of cinnamon or cardamom while toasting for a subtle flavor boost that complements the pistachio filling.
The Best Ever Layered Carrot Cake Cheesecake — perfect if you love experimenting with layered textures and flavors.
Tips for Success
Storage and Serving Tips
Dubai chocolate bars made with pistachio butter are best stored in an airtight container in the refrigerator to maintain their shape and texture. They will keep fresh for up to 10 days, so you can make them ahead for parties, gifting, or a decadent treat whenever you crave it. When ready to serve, allow the bars to sit at room temperature for about 5 minutes to soften slightly—this enhances both flavor and texture.
Customizing Your Bars
Get creative with your Dubai chocolate bars by experimenting with different toppings and fillings. Drizzle white chocolate or colored chocolate melts over the top before chilling to add a fun, decorative touch. You can even sprinkle a bit of sea salt or crushed pistachios on top to elevate the flavor and give them a gourmet look.
For those looking to cut down on sugar, consider using sugar-free chocolate chips or reducing the amount of coconut oil for a lighter version. Or, swap tahini for almond butter if you want a different nutty twist—though traditional tahini adds a classic Middle Eastern touch.
Avoiding Common Mistakes
One common mistake is over-toasting the kataifi, which can lead to a bitter taste. Always toast on medium heat and stir continuously to avoid burning. Another issue some bakers face is a runny filling; make sure the pistachio butter is creamy and the kataifi is fully toasted to absorb excess moisture.
Pro Tips for the Perfect Texture
For an even smoother chocolate shell, tap the filled molds gently on the counter to remove air bubbles before chilling. This ensures the chocolate sets evenly and looks professional. If your chocolate shell is too thick or thin, adjust the amount of chocolate used—about 2 tablespoons per mold is generally just right.
Delicious Banana Protein Pancakes — a protein-packed breakfast idea that uses nut-based ingredients.
Troubleshooting Common Issues
My Chocolate Doesn’t Set Properly
One of the most common issues when making Dubai chocolate bars at home is chocolate that doesn’t set properly. This can happen if the chocolate isn’t tempered or if the mold was too warm when you poured in the melted chocolate. Always make sure your molds are cool and dry before adding the chocolate. For the best results, place the filled molds in the fridge for at least 20 minutes or the freezer for 10 minutes to ensure the chocolate hardens evenly.
My Filling is Too Runny
If your pistachio butter filling is too runny, it might not hold its shape when you slice or bite into the bar. This usually happens if the kataifi isn’t toasted enough to absorb the oils from the pistachio butter. To fix this, ensure that the kataifi is golden brown and crispy before mixing it into the pistachio butter. Additionally, consider adding a tablespoon of almond flour or ground pistachios to the mixture to help thicken it up and give it more structure.
My Kataifi is Burning
Over-toasting kataifi can make it taste bitter and ruin the delicate crunch that makes Dubai chocolate bars so special. Kataifi cooks quickly, so be sure to stir it continuously over medium heat and remove it from the pan as soon as it turns golden brown. If you find it’s burning too fast, lower the heat slightly and toast in smaller batches.
My Bars Won’t Come Out of the Mold
Getting the bars out of the mold without breaking can be tricky, especially if the chocolate hasn’t fully set. Always make sure the bars are completely chilled before attempting to remove them. Gently press from the bottom of the mold and use a small offset spatula or butter knife to help loosen the edges if needed. If they’re still stuck, place the mold in the freezer for a few more minutes and try again.
My Chocolate is Dull or Has White Spots
If your chocolate looks dull or has white streaks (known as “bloom”), it’s usually because of temperature changes or improper tempering. Always melt the chocolate slowly and avoid adding water, which can cause the chocolate to seize. To prevent blooming, store your bars in a cool, dry place and eat them within a few days of making them.
Healthy Oatmeal Raisin Cookies Recipe — ideal if you’re looking to bake with healthy, natural spreads like pistachio butter.
Conclusion
Dubai chocolate bars made with pistachio butter are the ultimate indulgence—a perfect blend of creamy, crunchy, and chocolatey goodness. By using pistachio butter, you capture the authentic Middle Eastern flavor that makes these bars so irresistible. Whether you make your own pistachio butter or buy it from the store, this recipe is easy to follow and guarantees delicious results. Remember to toast the kataifi properly for that essential crunch and chill your bars thoroughly for the perfect snap.
FAQ Section
What if I can’t find pistachio butter?
No worries! If you can’t find pistachio butter at your local grocery store, you can easily make it at home. Simply blend roasted and unsalted pistachios in a food processor until they turn into a smooth, creamy paste. Add a splash of neutral oil if needed to reach the desired consistency.
Does the Dubai chocolate bar have tahini?
Yes, many Dubai chocolate bar recipes, including this one, include a small amount of tahini. It adds a rich, nutty flavor that perfectly complements the pistachio butter. However, it’s completely optional—so feel free to omit it if you prefer.
Can I use sugar-free chocolate?
Absolutely! Sugar-free chocolate chips are a great alternative if you want to cut down on sugar. They melt just like regular chocolate and won’t compromise the taste or texture of your bars.
What is the crunchy stuff in Dubai chocolate bars?
The crunchy layer in Dubai chocolate bars comes from kataifi (shredded phyllo dough). It’s toasted in coconut oil or butter until golden brown, then mixed with pistachio butter for that signature crunchy texture.
What if my kataifi is frozen?
If your kataifi is frozen, thaw it completely before using. This makes it easier to chop and ensures it toasts evenly without turning soggy.
Can I make Dubai chocolate bars without coconut oil?
Yes, you can substitute unsalted butter or even a neutral oil like grapeseed or canola for coconut oil. Just make sure to use the same amount to achieve the right texture and flavor.