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Viral Dubai Pistachio Knafeh Chocolate Bar

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The authentic viral homemade copycat of the famous FIX Dubai chocolate bar. Featuring thick glossy tempered chocolate stuffed with shatteringly crisp butter-toasted kataifi pastry shreds drenched in rich pistachio cream and nutty tahini.

Ingredients

Scale
  • 280g (10 oz) high-quality milk or dark chocolate (or 50/50 blend), finely chopped
  • 150g (5.3 oz) kataifi pastry (shredded phyllo dough), finely chopped
  • 35g (2.5 tbsp) unsalted European-style butter
  • 180g (3/4 cup) 100% pure pistachio cream or pistachio paste
  • 25g (1.5 tbsp) pure runny tahini paste
  • 1 pinch fine sea salt or flaky Maldon salt
  • Optional: edible gold dust or white chocolate colored with matcha for decorating molds

Instructions

  1. Toast the Kataifi: Melt unsalted butter in a wide skillet over medium heat. Add finely chopped kataifi pastry and toast gently, stirring continuously for 8 to 10 minutes until evenly radiant golden-brown and fragrant. Transfer immediately to a mixing bowl and let cool for 5 minutes.
  2. Make the Pistachio Knafeh Filling: Pour pistachio cream, tahini, and a pinch of salt over the toasted kataifi. Fold gently with a spatula until every crunchy shred is thoroughly coated in creamy emerald-green goodness.
  3. Melt & Paint the Chocolate Shell: Melt two-thirds of your chopped chocolate using a double boiler (bain-marie) or in gentle 20-second microwave bursts. Stir in the remaining chocolate off-heat until smooth and tempered. Pour a layer into your deep silicone chocolate bar molds, brushing the chocolate up all sides. Chill in the freezer for 8 minutes to firm.
  4. Layer the Filling: Generously pack the cooled pistachio knafeh filling into each chocolate shell, leaving a 2mm gap at the top. Smooth evenly with an offset spatula.
  5. Cap and Seal: Pour the remaining melted chocolate over the filling to cap the bar, smoothing gently with a bench scraper or spatula.
  6. Set and Demold: Refrigerate for 25 to 30 minutes until the chocolate snaps cleanly away from the silicone mold. Invert, snap open, and enjoy the ultimate viral crunch!

Notes

Ensure the toasted kataifi cools slightly before combining with pistachio cream to retain maximum crunchiness. Store bars at room temperature for up to 10 days or in an airtight container in the fridge for up to 3 weeks.

Nutrition

Find it online: https://sccrim.com/viral-dubai-chocolate-bar-recipe-pistachio-knafeh/