Dubai Chocolate Bark
Inspired by the viral Dubai chocolate bar filled with pistachio cream and crispy kataifi pastry, this bark version lets you recreate the insanely popular filling at home without tracking down an expensive imported chocolate bar. It is the most searched chocolate recipe of 2024 to 2025 and the crunch is genuinely unlike anything else.
Crispy toasted kataifi pastry folded into pistachio cream and sealed in dark chocolate recreates the viral Dubai chocolate sensation at home.
Nutrition per serving
Ingredients
main
sauce
cooking
garnish
Instructions
Toast the Kataifi
Melt the butter in a large skillet over medium heat. Add the shredded kataifi pastry and toss constantly for 5 to 7 minutes until every strand turns a deep golden amber color and smells nutty and toasted. Remove from heat and allow to cool completely before proceeding.
Make the Filling
In a mixing bowl stir together the pistachio cream and tahini until smooth and well combined. Add the completely cooled toasted kataifi to the pistachio mixture and fold it in gently until every strand is coated. The filling should be thick and clumpy with visible texture throughout.
Melt the Chocolate
Melt the chopped dark chocolate in a heatproof bowl set over simmering water or in the microwave in 30-second bursts stirring between each interval until completely smooth and glossy. Pour two thirds of the melted chocolate onto a parchment-lined baking sheet and spread into an even rectangle.
Layer and Set
Spoon the pistachio kataifi filling evenly over the chocolate base leaving a small border. Pour the remaining melted chocolate over the top and spread to seal the filling completely. Sprinkle crushed pistachios immediately before it sets. Refrigerate for at least 30 minutes until completely firm then break into shards.
Substitutions
Common mistakes
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