Dubai Chocolate Bar

The Dubai Chocolate Bar is a luxurious, Middle Eastern-inspired treat that combines textures, flavours, and aromas into one indulgent bite. Made with creamy pistachio butter, golden roasted kunafa (or seviyan), and velvety white chocolate, this filling is rich, nutty, and just the right amount of sweet.

Encased in a glossy shell of milk and dark chocolate, this bar delivers a stunning contrast of crunch and creaminess, sweetness and depth — all in one unforgettable bite. Inspired by traditional Arab desserts like baklava, kunafa, and pistachio halwa, this bar is a modern take on regional classics.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

✨ Inspired by classic kunafa + pistachio desserts
✨ No refined sugar in the filling
✨ Rich, nutty, creamy center with a crispy bite
✨ Elegant but easy to make
✨ Stores well in the fridge/freezer

INGREDIENTS USED IN THE DUBAI CHOCOLATE BAR

PISTACHIO BUTTER

This is the heart of the bar — smooth, slightly sweet, and deeply nutty. Pistachio butter brings richness and a vibrant green colour that feels luxe and festive. It also pairs perfectly with chocolate and kunafa.

WHITE CHOCOLATE

Melted into the pistachio butter, white chocolate adds creaminess and just the right touch of sweetness, helping to hold the filling together while balancing the earthiness of the nuts.

COCONUT OIL

Coconut oil is added for a silky mouthfeel and to help the filling set when chilled. It also gives a subtle depth to the mix without overpowering the other flavours.

KUNAFA DOUGH / SEVIYAN

This is the twist that makes this bar sing. Toasted until golden and crispy, the kunafa adds crunch, warmth, and that nostalgic flavour of Middle Eastern desserts. You can also use roasted seviyan (vermicelli) as a more accessible option.

MILK + DARK CHOCOLATE

The outer shell is a balanced blend of milk and dark chocolate — creamy, deep, and just bittersweet enough to keep the sweetness in check. It holds everything together while adding that classic chocolate snap.

EQUIPMENT YOU’LL NEED

• A double boiler or microwave for melting chocolate

• A silicone bar mold or baking tray lined with parchment

• A spatula for mixing and spreading

• A frying pan to toast the kunafa or seviyan

• A fridge or freezer to help the bars set quickly

TIPS TO GET IT JUST RIGHT

• Use unsweetened pistachio butter to keep the flavours balanced.

• Toast your kunafa/seviyan until golden — it adds flavour and helps hold the texture.

• Make sure your chocolate shell is slightly cooled before pouring, so it doesn't melt the filling.

• Chill the bars for at least 30–40 minutes before unmolding or cutting.

• Store in an airtight container in the fridge for up to a week — or freeze for longer shelf life.

Ingredients:

Filling:

• ½ cup pistachio butter (unsweetened or lightly sweetened)

• ¼ cup white chocolate, melted

• 1 tbsp coconut oil

• ½ cup kunafa dough or seviyan (vermicelli), crushed

• Optional: 1 tsp honey or condensed milk (if you like it sweeter)

Coating:

• 100g dark chocolate

• 100g milk chocolate

• 1 tsp coconut oil (for a smoother coating)

Process:

• In a dry pan, toast the kunafa dough or crushed seviyan on low-medium heat.

• Stir constantly until golden brown and crisp (about 5–6 minutes), and then let it cool.

• In a bowl, mix pistachio butter, melted white chocolate, and coconut oil until smooth.

• Fold in the cooled toasted kunafa/seviyan and mix well to combine.

• In a double boiler or microwave, melt the milk and dark chocolate together with 1 tsp coconut oil until smooth and glossy.

• Let it cool slightly so it’s not too hot when coating.

• Pour a layer of melted chocolate into a silicone bar mold (or mini loaf tin lined with parchment).

• Tilt the mold slightly so the chocolate coats the base and sides evenly.

• Chill for 10–15 minutes until the shell sets slightly.

• Spoon the pistachio filling into the center of each mold, pressing gently to flatten and leaving space at the top for more chocolate.

• Pour more melted chocolate on top to seal the bars completely.

• Tap the mold gently on the counter to release air bubbles and smooth the top.

• Chill in the fridge for at least 30–40 minutes, or until completely set.

• Carefully unmold the bars and store them in an airtight container in the fridge.