Making Dubai chocolate at home is easier than many people think - and the result tastes at least as good as the viral original from the internet. The crunchy, creamy combination of pistachio cream and roasted kadayif (shredded filo), wrapped in smooth chocolate, took the web by storm in 2024 and remains one of the biggest confectionery trends to this day. In this guide we walk you through the complete recipe step by step. For more background on what Dubai chocolate actually is and what kadayif means exactly, see our knowledge articles.
Contents
Ingredients & equipment
For original Dubai chocolate you only need a handful of ingredients. The quantities below make one bar, or about 8 pieces:
- 200 g milk or dark chocolate - high-quality couverture melts most cleanly
- 100 g kadayif (shredded filo / kataifi) - from a Turkish or Middle Eastern grocery store
- 150 g pistachio cream - creamy and as pure as possible (more in our pistachio cream guide)
- 30 g butter - for toasting the kadayif
- 1 tbsp tahini (sesame paste, optional) - makes the filling even smoother
- 2 tbsp chopped pistachios (optional) - for sprinkling
Equipment: a pan for toasting, a pot or microwave for melting the chocolate, a bowl, and a silicone bar mould or a small tray lined with baking paper.
Step-by-step instructions
Here is how the Dubai chocolate comes together in six simple steps:
- Toast the kadayif: Chop the shredded filo into short pieces with your hands or a knife. Melt the butter in the pan and toast the kadayif over medium heat, stirring constantly, until golden brown and crisp (about 5-8 minutes).
- Mix the filling: Take the toasted kadayif off the heat and combine it thoroughly with the pistachio cream - and, optionally, the tahini - until you have an evenly crunchy mixture.
- Melt the chocolate: Melt the chocolate over a water bath or carefully in the microwave. Spread about two thirds of it thinly into the mould and let it set briefly.
- Add the filling: Spread the pistachio-kadayif filling evenly over the set chocolate layer and press it down gently - leaving a small border free.
- Cover with chocolate: Pour the remaining chocolate over the filling, smooth it out until everything is enclosed, and sprinkle with chopped pistachios if you like.
- Chill: Let the chocolate set in the fridge for at least 1 hour, then turn it out of the mould and break or cut it into pieces.
Tips for the best result
Toasting the kadayif properly
The biggest mistake when making it at home: toasting it too briefly or too hot. The kadayif needs patience and medium heat - keep stirring until every strand is evenly golden brown. Only properly toasted shredded filo stays crunchy after chilling. Pale kadayif turns chewy in the fridge.
The right pistachio cream
The flavour and creaminess stand or fall with the pistachio cream. Choose a cream that is as pure as possible, with a high pistachio content and little added sugar. If the cream is too firm, you can loosen it with a spoonful of neutral oil or a little tahini. We show you how to even make it yourself in our pistachio cream article.
Tempering the chocolate cleanly
For chocolate that shines nicely and snaps when broken, a quick temper is worth it. Melt two thirds of the chocolate, then stir in the remaining third finely chopped until everything is evenly liquid - this avoids grey streaks.
Prefer ready-made? Dubai-style wholesale
No time for toasting and chilling - or do you need volume for retail and foodservice? With Los Bubos, VOVAN Global offers ready-made chocolate in the viral Dubai style: a creamy pistachio filling with crunch, fully produced and ready to sell. Ideal for listing in grocery retail, convenience or for your own counter.
Variations & twists
The basic recipe is easy to adapt:
- Dark version: With 70% dark chocolate the whole thing becomes less sweet and the pistachio flavour comes through more strongly.
- White Dubai chocolate: White chocolate as the shell makes the purple-green of the pistachio look especially elegant.
- Without kadayif: Toasted cornflakes, crisped rice or crumbled filo pastry provide the crunch as a substitute.
- Extra nutty: A pinch of chopped pistachio paste or toasted hazelnuts in the filling adds more bite.
- Praline format: Instead of a bar, you can fill the mixture into a praline mould - perfect for gifting.
Frequently asked questions about Dubai chocolate
What do you need to make Dubai chocolate?
Just five main ingredients: chocolate (milk or dark), kadayif, pistachio cream, butter and optionally tahini plus chopped pistachios. You also need a pan and a bar or baking mould.
What is kadayif?
Kadayif (also called kataifi or shredded filo) is wafer-thin, thread-like pastry from Middle Eastern cuisine. Toasted golden brown in butter, it delivers the signature crunch. More in our article What is kadayif?
Which chocolate do you use?
Classically milk chocolate, because it pairs creamily with pistachio. If you prefer it less sweet, use dark. High-quality couverture melts and tempers best.
How long does it keep?
Well sealed in the fridge, about 1 to 2 weeks. Because of the butter in the kadayif the crunch fades a little over time - it is best enjoyed fresh.
Can you make it without kadayif?
Yes, you can substitute toasted cornflakes, crisped rice or crumbled filo pastry. But the true original character only comes through with real kadayif.
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