7 Best Dubai Chocolate Bar Recipes

Dubai is a city that epitomizes luxury, innovation, and a rich blend of cultures. This vibrant metropolis is not only famous for its iconic attractions but also for its delectable food scene, particularly its unique chocolate desserts.

If you’re a dessert lover, Dubai’s chocolate recipes, which combine international flavors with traditional Middle Eastern cuisine, are sure to become your new guilty pleasure.

In this article, we’ll explore some of the best Dubai chocolate bar recipes that infuse local flavors with luxurious chocolate.

Whether you’re a home baker or a professional chef, these recipes will transport you to the bustling souks and futuristic skyline of Dubai.

1. Classic Dubai Chocolate Bar Recipe

This recipe is a staple in Dubai’s dessert scene, featuring a creamy, rich, nutty filling that’s sure to satisfy your sweet tooth.

Ingredients

1/2 cup pistachio cream
1 tbsp tahini
1 1/2 cup kataifi (shredded phyllo dough)
3 tbsp unsalted butter
16 oz milk chocolate (about 4 chocolate bars), melted

Instructions

Melt half of the milk chocolate in a double boiler or microwave-safe bowl. For a clean snap, temper the chocolate by not letting it go past 90°F (32°C).
Pour the melted chocolate into your chocolate bar molds and let the excess drip off into a bowl. Place the mold in the fridge to harden.
Make the filling by chopping the shredded phyllo dough and placing it in a pan with melted butter over medium heat. Stir until golden and crispy.
Mix the crispy phyllo shreds with tahini and pistachio cream in a large bowl.
Once the chocolate has firmed up, remove it from the fridge and spread a layer of the pistachio filling on top, leaving a border on the edges.
Melt the remaining half of the milk chocolate and pour it on top. Smooth it out with an offset spatula and let it set in the fridge for about an hour or until fully set and hard.

2. Healthy Dubai Chocolate Bar Recipe

For those looking for a healthier option, this recipe uses dark chocolate and coconut oil to create a delicious and nutritious treat.

Ingredients

2 cups dark chocolate chips (or sugar-free)
3 tbsp coconut oil, divided (or butter)
1 tbsp tahini
8 oz raw pistachio butter, creamy
6 oz kataifi pastry dough (shredded phyllo dough)
2 tbsp white chocolate chips (optional, for design)

Instructions

Melt the white chocolate and drizzle small amounts on the pockets of chocolate molds for design. Set aside.
In a small bowl, melt the dark chocolate chips and 1 tbsp of coconut oil in the microwave at 20-second increments until fully melted.
Place 2 tbsp of melted chocolate into each chocolate mold and spread it all over the bottom and sides. Place the mold in the fridge to set.
Make the pistachio filling by chopping the kataifi dough and cooking it in a pan with 2 tbsp of coconut oil over medium heat until golden brown.
Turn off the heat and add the pistachio butter and tahini. Mix well.
Divide the pistachio filling mixture equally into the chocolate molds and spread it out evenly.
Add another 2 tbsp of melted chocolate to each mold to cover the filling. Spread it out using a spoon or silicone brush.
Let it set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds and enjoy.

3. Easy and Delicious Dubai Chocolate Bar Recipe

This simple yet indulgent recipe is perfect for those who want to enjoy the flavors of Dubai without too much effort.

Ingredients

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

Instructions

Melt the milk chocolate chips in a microwave-safe bowl at 30-second increments until fully melted.
Pour the melted chocolate into your chocolate bar molds and let it set in the fridge.
Make the filling by chopping the kataifi dough and cooking it in a pan with melted butter over medium heat until golden and crispy.
Mix the crispy phyllo shreds with tahini and pistachio cream in a large bowl.
Once the chocolate has set, remove it from the fridge and spread a layer of the pistachio filling on top.
Melt the remaining chocolate and pour it on top. Smooth it out and let it set in the fridge for about an hour.

4. Pistachio Kunafa Brownie

This unique twist on a classic brownie combines the rich flavors of chocolate with the crispy texture of kunafa.

Ingredients

For the Brownie

1/2 cup (120gm) softened unsalted butter
1 cup (180gm) light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40gm) cocoa powder
1/2 tsp (2gm) baking powder
1/2 cup (60gm) flour
1/8 tsp or a pinch of salt

For the Pistachio Kunafa and Chocolate layer

3/4 cup (200gm) pistachio spread
1 cup (220gm*) kunafa pastry, cut into smaller pieces
1 Tbsp butter or ghee, for roasting kunafa dough
1 cup (180gm) semi-sweet or dark chocolate

Instructions

Bake the Chocolate Brownie

Preheat oven to 180ºC/350ºF and line a 7-inch square baking pan with parchment paper and/or grease it with a non-stick cooking spray or oil.
In a mixing bowl, add the softened butter and sugar. Using an electric beater on medium-high, whisk the ingredients until pale in colour. Add in the eggs and beat for another 3 minutes. Stir in vanilla extract.
Now, sift in the dry-ingredients, cocoa powder, baking powder, flour and salt. Fold it in the batter using a spatula.
Once it all comes together with no streaks of flour left behind, pour the batter into the prepared baking pan. Bake in the oven on one of the lower racks, for around 20-25 minutes or until a toothpick inserted comes out clean or only with a few moist crumbs attached to it.

Prepare Pistachio Kunafa spread

Shred your Kunafa dough either in a food processor or using a pair of scissors into approximately 1-2cms in length. In a large frying pan, add in butter or ghee and once it is melted, add in the shredded kunafa dough. Keep stirring until it gets a beautifully roasted golden-brown colour. Remove from heat, let it cool and then transfer to a mixing bowl.
Microwave your pistachio spread for about 30secs just to slightly melt it so that it is easier to mix. This step may not be necessary if your pistachio spread already has a pourable consistency. Pour the pistachio spread into the kunafa and stir it using a large spoon or spatula. Keep aside.

Melt Chocolate, Layer, slice and Enjoy!

Add your chocolate in a heat-proof bowl and microwave with 15-30sec intervals, mixing in between each interval until it is perfectly melted.
Layer the Pistachio-Kunafa spread on top of the cooled brownie, followed by a layer of melted chocolate. Garnish with slivered Pistachios. You can keep it in the fridge for 5-10minutes just to let the chocolate harden and then slice and enjoy!

Note: The measurements of pistachio spread and Kunafa is an approximate I used, you can adjust it according to your preference.

5. Dubai Chocolate Cookies

These cookies are a delightful blend of chocolate and Middle Eastern flavors, perfect for any occasion.

Ingredients

For the chocolate cookie dough:

200 grams Unsalted butter take the butter out of the fridge 30 minutes before starting so it’s not completely solid
125 grams Light brown sugar
100 grams White caster sugar
2 large Eggs or 3 medium eggs. Room temperature.
250 grams Self-raising flour
100 grams Plain flour
50 grams Cocoa powder
0.5 teaspoon Salt
100 grams Milk chocolate chips

For the pistachio filling:

1 teaspoon Unsalted butter
2 Filo pastry sheets (75 grams)
200 grams Pistachio cream

Instructions

Start by making the pistachio filling:

Place the butter in a large saucepan and melt over low heat.
1 teaspoon Unsalted butter
Use your hands to tear the filo pastry into small pieces and place in the saucepan.
2 Filo pastry sheets (75 grams)
With the heat on medium, use a spatula or wooden spoon to move the filo around until crunchy, golden and toasted. This can take at least 5 minutes. Remove from the heat and tip into a bowl.
Remove the lid from the jar of pistachio cream and microwave for 10-20 seconds. Give it a stir until it’s melted and smooth. 200 grams Pistachio cream
Pour the pistachio cream on top of the toasted filo (save 2 tablespoons for the decoration) and stir until fully coated. Set aside and leave to cool.

Start by making the cookie dough:

Chop the butter into chunks and place in a large mixing bowl. Beat with an electric mixer or wooden spoon for a few minutes, until it’s soft and broken up but not at the ‘creamed’ stage. 200 grams Unsalted butter
Mix in the light brown sugar and white caster sugar until the mixture is combined and looks like wet sand. Try not to over-mix at this stage otherwise the butter will become too soft. 125 grams Light brown sugar,100 grams White caster sugar
Mix in both of the eggs. The mixture won’t look very appealing at this stage but don’t worry it will do soon! 2 large Eggs
In a separate bowl, whisk the self-raising flour, plain flour, cocoa powder and salt together until combined. Add to the butter mixture and fold to make a thick cookie dough. 250 grams Self-raising flour,100 grams Plain flour,50 grams Cocoa powder,0.5 teaspoon Salt
Fold in the chocolate chips. 100 grams Milk chocolate chips

Fill and roll the cookie dough:

Line a baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
Break off large heaped tablespoons of cookie dough and flatten in the palm of your hand. Add a teaspoon of the pistachio filling in the middle and wrap the dough around it to make a ball. Repeat until all the dough is used up, you should be able to make 12 cookies in total.
Place the rolled cookies on the baking tin and wrap the tin tightly in foil. Freeze for 90 minutes.

Bake the cookies:

Towards the end of the freezing time, preheat the oven to 200°C fan / 220°C conventional. Line a large baking tray with greaseproof paper and place the tray in the oven for 5 minutes to heat up. The heated tray will give the cookies a crisp outside but gooey middle.
Place 4-5 frozen cookies on the preheated tray, leaving space between each.
Bake for 12-15 minutes until firm on the edge but soft in the middle. The cookies should still be thick with little spread. You can use a round cookie cutter to scoot them into shape.
Leave the cookies to cool on the baking tray for 15 minutes.

Decorate the cookies:

Remove the lid from the jar of pistachio cream and microwave for 10-20 seconds. Give it a stir until it’s melted and smooth.
Pipe or drizzle the melted pistachio onto of the cookies. Then tuck in and enjoy!

6. Dubai Kataifi Cookies

These cookies feature a crispy kataifi exterior with a rich chocolate filling, making them a unique and delicious treat.

Ingredients

Pistachio Kataifi Filling

120g Kataifi Pastry
15g Unsalted Butter (Melted)
5-6 Heaped Tbsp’s Pistachio Spread

Pistachio and Chocolate Cookies

115g Unsalted Butter (Softened)
110g Brown Sugar
100g Granulated White Sugar
1 Tbsp Vanilla Extract
1/4 Tsp Salt
1/2 Tsp Baking Soda
1 Egg
1 Egg Yolk
185g Plain Flour
1 Tbsp Corn flour
90g Pistachios (No shell, roughly chopped)
200g Milk Chocolate (Roughly Chopped)

Toppings

75g Milk Chocolate (Melted)
30g Pistachios (Finely chopped)

Instructions

Pistachio Kataifi Filling

Preheat the oven to 170°C (Fan). Line a baking tray with parchment paper.
Chop the kataifi pastry up into small pieces, spread it evenly on the lined tray. Spoon the melted butter over the pastry, then toss it evenly through with your hands.
Bake the pastry for 15-20 minutes (tossing halfway through) until golden.
Pour the baked pastry into a medium mixing bowl and pour over the pistachio spread, mix well until combined and creamy.
Spoon 13-15 small spoonsful of the mixture onto a lined tray and freeze this while you make the cookie dough.

Pistachio and Chocolate Cookies

In a large mixing bowl, cream together the butter, both sugars and vanilla using a handheld mixer until light in colour.
Add the egg and egg yolk then beat again until creamy.
Fold in the flour, corn flour, salt and baking powder until almost combined.
Fold in the chocolate Chunks and pistachios until evenly combined.
Cover the cookie dough with plastic wrap and refrigerate for an hour to overnight.
Preheat the oven to 180°C (fan) and line 2-3 baking trays with parchment paper.
Portion the cookie dough into 13-15 portions and roll them into balls. Roll the spoonsful of the pistachio mixture into balls (This might be hard at first since they are frozen, but they will quickly become malleable from the heat of your hands).
Slightly flatten the cookie dough balls and place the pistachio filling in the center, seal the dough around the filling.
Option You can refrigerate these stuffed cookie balls for another hour to help them stay thick and chunky once baked.
Bake for 10-12 minutes or until golden. Allow to cool slightly to help them firm up.

Toppings

In a small microwaveable bowl, microwave the chocolate in 30 second bursts (stirring in between) until fully melted.
Place the melted chocolate into either a piping bag or zip lock bag. Snip a small piece off the end and drizzle the chocolate evenly over each cookie. Top them with the finely chopped pistachios.
Enjoy!

NOTES

Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined. This careful approach will help ensure that your cookies come out soft, chewy, and wonderfully moist every time.

Chill the dough: I always highly recommend refrigerating your cookie dough for a couple of hours, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavor of the cookies.

Freeze pistachio filling: Freezing the pistachio filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

7. Dubai Chocolate Filling Recipe

This versatile chocolate filling can be used in a variety of desserts, from cakes to pastries.

Ingredients

This recipe creates one heaped cup of filling

100g Antoniou Kataifi Pastry
230g Pistachio crema or pistachio paste
Tahini (optional)

Instructions

The key to creating the perfect, crunchiest pistachio and knafeh filling has everything to do with how you prepare and cook your Kataifi Pastry. Follow these steps for perfect results:

Bring your Kataifi Pastry up to room temperature. This will ensure that your Kataifi Pastry is soft, pliable and easy to handle. For chilled Kataifi Pastry, remove it from the fridge at least 2 hours before you intend to use it. For frozen Kataifi Pastry, remove it from the freezer at least 4 hours before you intend to use it. Make sure to keep the Kataifi Pastry in its packet while it is coming up to room temperature.
Cut your Kataifi Pastry using a sharp knife, into even sized pieces approximately 1cm in length. This will ensure that the Kataifi Pastry cooks evenly.
After you have cut your Kataifi Pastry, separate any pieces that have stuck together. This will ensure that the Kataifi Pastry cooks evenly.
Place the Kataifi Pastry in a large frypan, in an even layer, without overfilling the pan. The pastry needs to have room so that it cooks well and evenly.
While we usually add butter to Kataifi Pastry when we cook it, we have found that this particular recipe doesn’t need it. Instead, frying the Kataifi Pastry in a dry pan will achieve a much more evenly cooked and crispier result. Once you have placed the Kataifi Pastry in the frypan, place it over a medium heat and start mixing it and eventually tossing it in the pan. It is important to keep moving the pastry around as it colours quickly. As the pastry starts to cook, it will change from a soft texture which is harder to mix around, to a crispier texture which moves with ease around the pan. You know your Kataifi Pastry is ready once it has changed to a very deep golden colour. Don’t be tempted to remove it from the heat too early, the longer you cook it, the crispier it will be. This process should take between 5 to 10 minutes. Remove from the heat and immediately transfer to a bowl so that it stops cooking (if you leave it in the hot pan, it will continue cooking).
Spoon the pistachio crema or pistachio paste onto your Kataifi Pastry, and mix well. Add enough tahini to achieve your desired consistency (if you are using it) and mix really well to combine. It’s now ready to be added to your chocolate bar.

Why Dubai Chocolate Recipes Stand Out

Dubai’s chocolate recipes are a testament to the city’s culinary innovation and rich cultural heritage. By blending familiar and traditional tastes with modern attractions, these recipes offer a unique and delightful experience.

Whether you’re a seasoned baker or a novice, these recipes will transport you to the vibrant streets of Dubai, allowing you to indulge in the city’s luxurious and delicious desserts from the comfort of your own home.

So, why wait? Try out these best Dubai chocolate bar recipes and infuse a bit of Dubai into your kitchen today!