The story and science behind the dish · recipe above ↑
Dubai Chocolate, Explained: Pistachio, Kataifi and the Bar That Broke the Internet
What is Dubai chocolate?
Dubai chocolate is a thick chocolate bar filled with pistachio cream, tahini and toasted kataifi, the shredded pastry used in Middle Eastern desserts. The original bar comes from FIX Dessert Chocolatier in Dubai, founded by British-Egyptian entrepreneur Sarah Hamouda, according to The National. Its signature is the contrast between a crisp chocolate shell and a dense, crunchy green filling.
The flagship bar is called "Can't Get Knafeh of It" and uses milk chocolate, as Wikipedia's summary of press coverage records.
What is inside the filling?
The filling is pistachio cream mixed with tahini and chopped, toasted kataifi. The pistachio and tahini make it creamy and nutty, and the kataifi threads keep it crunchy, so the filling holds its shape when the bar is snapped instead of running. ConfectioneryNews describes the same pistachio-and-kataifi combination.
| Component | What it is | What it adds |
|---|---|---|
| Kataifi (kadayif) | Phyllo-type dough spun into thin threads | Crunch, toasted flavour |
| Pistachio cream | Sweetened pistachio spread | Colour, sweetness, nutty body |
| Tahini | Sesame paste | Depth and a savoury edge |
| Chocolate shell | Tempered milk chocolate in the original | Snap and shine |
Is Dubai chocolate the same as knafeh?
Dubai chocolate borrows one element from knafeh. Knafeh is a Levantine dessert of shredded or semolina pastry layered with sweet soft cheese and usually finished with sugar syrup. The chocolate bar keeps only the shredded pastry, kataifi, and swaps the cheese and syrup for pistachio cream, tahini and a chocolate shell.
How did Dubai chocolate go viral?
Dubai chocolate went global through social media. The bar, created in 2021 and sold from 2022, took off in 2024 after influencer videos on TikTok and Instagram, according to Wikipedia.
Demand soon outran supply:
- No shipping abroad. The original was sold only in the UAE, and scam websites sprang up claiming to ship it (The National; ConfectioneryNews).
- Customs seizures. The National reports that German customs in Hamburg seized 90 kg of the chocolate (460 bars in three suitcases) from a single passenger.
- Imitations everywhere. The National reports a Lindt limited edition at about €15 and a Dubai-sourced import brand at about €30.
Why is Dubai chocolate so expensive?
Dubai chocolate is expensive because its main ingredient, pistachio, became scarce and pricier as the trend spread. ConfectioneryNews reports pistachio prices rising from €6.65 to €8.96 per pound between 2024 and 2025, and US pistachio supply falling 20% in the year to February 2025.
ConfectioneryNews quotes a trader saying chocolatiers buying up kernels left the rest of the market short, though it gives no figure for how much of the shortage the trend caused.
Can you call any pistachio bar "Dubai chocolate"?
German courts have disagreed about it. In January 2025 a Cologne court barred a supermarket from selling a Turkish-made bar as "Dubai" chocolate, ruling that a small origin label was not enough (The National). Other German courts treated the name as a recipe, comparing it to Black Forest cake.
Law firm Harte-Bavendamm documents the Cologne split:
- Cologne, 25 February 2025: one chamber treated the name as a misleading claim of origin.
- Cologne, 26 February 2025: another chamber treated it as a recipe name.
How do you get the shiny shell and the snap?
Temper the chocolate: melt it, cool it and bring it back to working temperature so it sets glossy and snaps cleanly. King Arthur Baking gives these guides:
| Chocolate | Melt to about | Work at about |
|---|---|---|
| Dark | 50°C (122°F) | 30–32°C (86–90°F) |
| Milk | 40°C (105°F) | about 29°C (84°F) |
The easiest home method is seeding: stir unmelted chocolate into melted chocolate until it cools to working temperature.
The method, in order:
- Toast the chopped kataifi in clarified butter over medium-low heat until deep golden and crisp, then let it cool completely.
- Mix pistachio cream with tahini and a pinch of salt, then fold in the kataifi until the filling is thick and crunchy.
- Temper the chocolate and coat the inside of a deep bar mould; chill until set.
- Pack the filling firmly into the shell, seal it with more tempered chocolate and smooth the top.
- Chill until hard, unmould, and snap it open to show the green, crunchy core.
Frequently asked questions
Should I use milk or dark chocolate?
The original bar uses milk chocolate, according to Wikipedia, and home versions often use dark chocolate too. Milk chocolate is sweeter and lets the pistachio lead; dark chocolate gives a sharper contrast with the sweet filling.
Is the filling supposed to be runny?
No. The filling is a thick, crunchy mix of toasted kataifi bound in pistachio cream and tahini, so it holds its shape when the bar breaks. If yours is runny, try toasting the kataifi longer or using less cream.
Why is my chocolate shell dull or soft?
Usually the chocolate was not tempered. Melting chocolate without bringing it back to working temperature leaves a streaky, soft finish; King Arthur Baking explains the temperatures and the seeding method.
Where is the real Dubai chocolate sold?
The original is made by FIX Dessert Chocolatier in Dubai and was sold only in the UAE, per The National. Bars sold elsewhere under the name are imports or copycat versions.
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About this page: the film and its song are AI-generated; the written recipe and this article were researched and written with AI assistance from the sources linked above. This is an independent home recipe inspired by the viral bar, not affiliated with any brand.
