If you’ve been anywhere near social media lately, you’ve probably seen it—the luxurious, over-the-top chocolate bar that’s breaking the internet. Dubai Chocolate, also known as “Fix Chocolate” or “Pistachio Kunafa Chocolate,” has taken TikTok, Instagram, and the dessert world by storm with its impossibly decadent layers of smooth chocolate, crunchy kadayif (shredded phyllo pastry), rich tahini, and vibrant green pistachios. This isn’t just chocolate—it’s an experience, a statement, and quite frankly, one of the most delicious things you’ll ever taste.
Originally created by Fix Dessert Chocolatier in Dubai, these viral chocolate bars have become so popular that people are flying to Dubai just to try them, paying upwards of $20-30 per bar, and reselling them for even more on online marketplaces. But here’s the good news: you don’t need a plane ticket to Dubai or a small fortune to experience this incredible treat. With this recipe, you can create your own version of this viral sensation right in your own kitchen, and trust me, it’s every bit as amazing as the original.
What makes Dubai Chocolate so special? It’s the incredible combination of textures and flavors. The smooth, rich chocolate shell gives way to a filling that’s simultaneously crunchy, creamy, nutty, and slightly sweet. The kadayif (also spelled kataifi) provides an addictive crispy texture reminiscent of the finest baklava, while the tahini adds a subtle sesame richness that balances the sweetness perfectly. The pistachios bring their signature buttery, earthy flavor and that stunning green color that makes these bars instantly recognizable.
Whether you’re making these to impress guests, give as luxurious homemade gifts, jump on the viral trend, or simply treat yourself to something extraordinary, this recipe will guide you through every step. It might look fancy and complicated, but I promise it’s surprisingly achievable for home cooks. Let’s create some magic!
Table of Contents
Why You’ll Love This Recipe
Viral TikTok Sensation: Make the dessert everyone’s talking about without the Dubai price tag or international shipping fees.
Absolutely Delicious: This isn’t just hype—the combination of chocolate, crunchy kadayif, tahini, and pistachios is genuinely incredible and unlike anything else.
Impressive Gift: These chocolate bars make stunning, luxurious gifts that will blow people away. Perfect for holidays, birthdays, or any special occasion.
Customizable: Once you master the basic recipe, you can experiment with different chocolates, nuts, and fillings to create your own signature version.
Fun to Make: There’s something incredibly satisfying about tempering chocolate and creating these beautiful bars. It’s a fun kitchen project!
Instagram-Worthy: These bars are absolutely gorgeous and photograph beautifully—perfect for social media content.
Fraction of the Cost: Make multiple bars for the cost of buying one from Dubai, and they taste just as good (or better!).
No Special Equipment: While a chocolate mold helps, you can make these with basic kitchen tools you already have.
Ingredients You’ll Need
For the Chocolate Shell:
- 1 lb (450g) high-quality milk chocolate – Use good quality couverture chocolate for best results (Callebaut, Valrhona, or Ghirardelli)
- OR 12 oz (340g) dark chocolate + 4 oz (115g) milk chocolate – For a less sweet, more sophisticated version
- 1-2 tablespoons cocoa butter (optional) – For easier tempering and glossier finish
For the Kadayif Filling:
- 7 oz (200g) kadayif (kataifi) pastry – Found in Middle Eastern grocery stores or online (frozen section)
- 1/4 cup (60g) unsalted butter – Or ghee for richer flavor
- 2 tablespoons granulated sugar – Adjust to taste
- 1/4 cup (60g) tahini – High-quality, well-stirred tahini is essential
- 1/3 cup (50g) pistachios, finely chopped – Use high-quality Turkish or Iranian pistachios
- Pinch of salt – Enhances all the flavors
- 1-2 teaspoons rose water or orange blossom water (optional) – For authentic Middle Eastern flavor
Optional Add-Ins and Variations:
- 2 tablespoons pistachio paste – For extra pistachio flavor
- 1 tablespoon honey – For additional sweetness and moisture
- Pinch of cardamom – Traditional Middle Eastern spice
- Crushed freeze-dried strawberries – For a trendy variation
- Hazelnut spread – Some versions include this
- Gold leaf flakes – For extra luxury and presentation
For Decoration:
- Crushed pistachios – For topping
- Edible gold leaf (optional) – For that Dubai luxury look
- Sea salt flakes – A tiny pinch on top balances the sweetness
- Dried rose petals (optional) – Beautiful and aromatic
Equipment You’ll Need
- Chocolate bar molds (3.5 oz / 100g size recommended) OR silicone candy molds
- Double boiler OR heatproof bowl over simmering water
- Instant-read thermometer (essential for tempering!)
- Large baking sheet
- Parchment paper
- Food processor (for chopping kadayif)
- Large skillet
- Spatula
- Small offset spatula or butter knife
- Piping bag or zip-top bag (optional, for filling)
- Gloves (optional, to avoid fingerprints on chocolate)
Step-by-Step Instructions
Step 1: Prepare the Kadayif (Most Important Step!)
Remove the kadayif from the package and gently pull it apart to separate the strands. Using scissors or a sharp knife, roughly chop the kadayif into smaller pieces about 1-2 inches long. For a finer texture, pulse briefly in a food processor—but don’t over-process! You want strands, not powder.
Pro tip: Kadayif can be found in the frozen section of Middle Eastern or Mediterranean grocery stores. Thaw it completely before using and keep it covered with a damp towel while working to prevent it from drying out.
Step 2: Toast the Kadayif Filling
In a large skillet over medium heat, melt the butter completely. Add the chopped kadayif strands and stir constantly to coat them evenly with butter. Toast for 8-12 minutes, stirring frequently, until the kadayif turns a beautiful golden brown color and becomes crispy and fragrant. It should smell nutty and amazing.
Add the sugar and continue cooking for another 2-3 minutes, stirring constantly, until the sugar caramelizes slightly and the kadayif becomes even crispier. Watch carefully—it can burn quickly at this stage!
Remove from heat and let cool for 5 minutes.
Critical: The kadayif must be golden and crispy, not pale and soft. This is what gives the filling its signature crunch!
Step 3: Make the Filling
Once the kadayif has cooled slightly (but is still warm), add the tahini and mix thoroughly until everything is well combined and sticky. The tahini will help bind the crispy strands together.
Fold in the finely chopped pistachios and salt. If using rose water or orange blossom water, add it now (start with 1 teaspoon—you can always add more, but you can’t take it away!).
Taste and adjust—add more sugar if you want it sweeter, more salt for balance, or more tahini for richness. The mixture should be sticky enough to hold together but still have distinct crispy strands.
Set aside to cool completely while you prepare the chocolate. Important: The filling must be completely cool before adding to chocolate, or it will melt the chocolate!
Pro tip: You can make the filling 1-2 days ahead and store it in an airtight container at room temperature.
Step 4: Temper the Chocolate (The Technical Part)
Tempering is what gives chocolate that beautiful snap, glossy shine, and professional appearance. Don’t skip this step!
Seeding Method (Easiest for Beginners):
- Chop your chocolate finely and set aside about 1/4 of it (this is your “seed” chocolate).
- Place the remaining 3/4 of the chocolate in a heatproof bowl over a pot of barely simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
- Heat the chocolate, stirring frequently, until it reaches:
- Milk chocolate: 113-122°F (45-50°C)
- Dark chocolate: 118-131°F (48-55°C)
- Remove from heat and add the reserved “seed” chocolate. Stir constantly until all the chocolate melts and the temperature drops to:
- Milk chocolate: 84-86°F (29-30°C)
- Dark chocolate: 88-90°F (31-32°C)
- Gently reheat (just a few seconds over the water bath) to bring it to working temperature:
- Milk chocolate: 86-88°F (30-31°C)
- Dark chocolate: 88-91°F (31-33°C)
Test your temper: Dip a knife into the chocolate and set it aside at room temperature. If it hardens with a glossy finish within 3-5 minutes, you’ve successfully tempered it!
Important: If you overheat the chocolate or it gets above the maximum temperatures, you’ll need to start over. Temperature control is everything!
Alternative if tempering feels too intimidating: Use candy melts or compound chocolate (almond bark), which don’t require tempering. They won’t have quite the same snap and melt-in-your-mouth quality, but they’ll still taste great!
Step 5: Create the First Chocolate Layer
Working quickly (tempered chocolate sets fast!), pour or spoon a generous amount of tempered chocolate into each cavity of your chocolate bar mold. Use about 1/3 to 1/2 of your chocolate for this step.
Using a small spatula or the back of a spoon, spread the chocolate up the sides of each mold cavity, creating a thin but complete coating on the bottom and sides. Make sure there are no gaps or thin spots.
Tap the mold firmly on the counter several times to release any air bubbles.
Place the mold in the refrigerator for 5-10 minutes to set. Don’t leave it longer—you want it firm but not cold, or you’ll get condensation when you add the filling.
Pro tip: For a thicker, more luxurious shell, do this step twice—first layer, set briefly, second layer, set again before filling.
Step 6: Fill the Chocolate Shells
Remove the mold from the refrigerator. The chocolate should be set but still slightly cool to the touch.
Using a spoon or piping bag, fill each chocolate shell with the kadayif-pistachio filling. Fill them generously but leave about 1/8 inch (3mm) space at the top for the final chocolate layer. Press down gently to compress the filling slightly and eliminate air pockets.
Important: Make sure the filling is completely cool. If it’s even slightly warm, it will melt the chocolate shell and ruin your bars!
Step 7: Seal with Final Chocolate Layer
Pour or spoon the remaining tempered chocolate over the filling in each mold cavity, spreading it with an offset spatula to create a smooth, even back. The chocolate should completely cover the filling and come flush with the top of the mold.
Use the offset spatula to scrape across the top of the mold, removing any excess chocolate and creating a perfectly flat back for your chocolate bars.
Tap the mold firmly on the counter again to settle the chocolate and remove any air bubbles.
Step 8: Add Final Touches (Optional)
While the top chocolate layer is still wet, you can:
- Sprinkle finely crushed pistachios on top
- Add a tiny pinch of flaky sea salt
- Place small pieces of gold leaf for that luxury Dubai look
- Dust with edible luster dust for shimmer
Step 9: Set and Unmold
Place the filled molds in the refrigerator for 20-30 minutes until completely set. Properly tempered chocolate should release easily from the molds.
To unmold, flip the mold over and gently flex it. The chocolate bars should pop right out. If they’re sticking, place the mold in the freezer for 2-3 minutes, then try again.
Critical: Handle the chocolate bars as little as possible with your bare hands—your body heat will leave fingerprints and dull the shine. Use gloves or hold by the edges.
Step 10: Package and Present
Wrap each chocolate bar in food-safe cellophane or gold/silver foil for that authentic luxury look. Store at cool room temperature (65-70°F / 18-21°C) or in the refrigerator if your kitchen is warm.
Pro tip: Create custom labels or bands to wrap around your bars for an extra-professional presentation. These make stunning gifts!
Expert Tips for Perfect Dubai Chocolate
Use High-Quality Chocolate: This recipe showcases the chocolate, so quality matters. Couverture chocolate (higher cocoa butter content) gives the best results.
Master the Kadayif Texture: The kadayif must be golden brown and crispy, not pale or soft. This is what gives the filling its signature crunch that everyone raves about.
Temperature is Everything: For tempering, use an accurate instant-read thermometer. Even a few degrees off can ruin your temper.
Work in a Cool Environment: Chocolate work should be done in a room around 65-70°F (18-21°C). If your kitchen is too warm, the chocolate won’t set properly.
Fresh Pistachios: Use high-quality, fresh pistachios for the best flavor and color. Turkish or Iranian pistachios are ideal.
Don’t Overfill: Leave room for that final chocolate layer. Overfilled molds will overflow and look messy.
Tahini Quality Matters: Use well-stirred, high-quality tahini. The oil-separated stuff at the top won’t work as well—mix it thoroughly first.
Practice Makes Perfect: Your first batch might not be perfect, and that’s okay! Even imperfect Dubai chocolate tastes amazing.
Storage is Key: Keep finished bars in a cool, dry place away from strong odors (chocolate absorbs smells easily).
Delicious Variations to Try
Dark Chocolate Dubai Bars
Use 70% dark chocolate instead of milk chocolate for a more sophisticated, less sweet version. Absolutely divine!
White Chocolate Pistachio
Make the shell with white chocolate for a sweeter, more delicate flavor profile. Stunning with the green pistachio filling!
Hazelnut Dubai Chocolate
Replace half the pistachios with toasted hazelnuts and add a swirl of hazelnut spread to the filling.
Rose Dubai Chocolate
Increase the rose water and add dried rose petals to the filling and as decoration on top.
Strawberry Pistachio
Add 2 tablespoons of crushed freeze-dried strawberries to the filling for a trendy pink variation.
Salted Caramel Version
Drizzle some salted caramel into the filling and add flaky sea salt on top for a salted-sweet combination.
Almond Dubai Chocolate
Replace pistachios with toasted almonds and use almond butter instead of tahini for a different nutty profile.
Triple Chocolate
Use dark chocolate for the shell, add mini chocolate chips to the filling, and drizzle with white chocolate on top.
Vegan Dubai Chocolate
Use vegan dark chocolate and replace butter with coconut oil or vegan butter in the kadayif filling.
Orange Blossom
Add orange zest to the filling and increase the orange blossom water for a more floral, citrusy version.
Storage and Shelf Life
Room Temperature: Store in an airtight container in a cool, dry place (65-70°F / 18-21°C) for up to 2 weeks. This is ideal for properly tempered chocolate.
Refrigerator: If your kitchen is warm or humid, store in the refrigerator for up to 1 month. Let come to room temperature for 15-20 minutes before eating for best flavor and texture.
Freezer: Wrap individual bars tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature.
Important Storage Tips:
- Keep away from strong-smelling foods (chocolate absorbs odors)
- Store in airtight containers to prevent moisture
- Don’t store in direct sunlight or near heat sources
- If chocolate develops a white “bloom,” it’s still safe to eat but has lost its temper
Gift-Giving: For gifts, wrap in food-safe cellophane and store in a cool place until giving. Include storage instructions for recipients!
Troubleshooting Common Issues
Chocolate won’t release from molds: Place in freezer for 2-3 minutes, then try again. Make sure molds are completely clean and dry before using.
Chocolate has white streaks (bloom): Your chocolate got too warm or had condensation. It’s still safe to eat but doesn’t look as pretty.
Filling is too dry: Add more tahini or a tablespoon of melted butter. The mixture should be sticky and hold together.
Filling is too wet: Toast the kadayif longer next time until it’s crispier, or add more chopped kadayif to absorb excess moisture.
Chocolate is too thick to work with: It cooled too much. Gently rewarm it slightly (just a few seconds!) to bring it back to working temperature.
Kadayif isn’t crunchy: You didn’t toast it long enough. It needs to be deep golden brown and very crispy.
Filling melted the chocolate shell: The filling wasn’t cool enough. Always let it cool completely to room temperature before adding to chocolate.
Chocolate bars are too sweet: Use dark chocolate instead of milk chocolate, or add more salt to the filling to balance the sweetness.
Can’t find kadayif: Order online from Amazon, Middle Eastern grocery stores, or substitute with finely chopped phyllo dough toasted until crispy (not quite the same but works in a pinch).
Frequently Asked Questions
What is kadayif (kataifi)?
It’s a shredded phyllo dough used in Middle Eastern desserts. It looks like angel hair pasta and becomes wonderfully crispy when toasted.
Where can I buy kadayif?
Middle Eastern, Mediterranean, or Greek grocery stores, usually in the frozen section. Also available on Amazon and specialty food websites.
Can I make this without kadayif?
Not really—the kadayif is what makes it Dubai chocolate. You could try crushed phyllo, but it won’t be quite the same texture.
Do I have to temper the chocolate?
For best results, yes. But you can use candy melts or compound chocolate as an easier alternative (they won’t have the same snap though).
How many bars does this recipe make?
About 3-4 standard chocolate bars (3.5 oz / 100g size), depending on your mold size.
Can I use different nuts?
Yes! Almonds, hazelnuts, or cashews work, but pistachios are traditional and give that signature green color.
Is this the same as Fix Chocolate?
This is a homemade version inspired by the viral Fix Dessert Chocolatier bars from Dubai. It captures the same flavors and textures!
How much does it cost to make?
About $15-20 for 3-4 bars, versus $20-30 PER BAR if buying from Dubai!
Can I make these nut-free?
You can omit the pistachios, but they’re a key flavor component. The texture won’t be quite the same.
What does tahini do?
It adds richness, helps bind the filling, and provides that subtle sesame flavor that makes the filling so special.
Why This Recipe Works
The genius of Dubai Chocolate lies in the perfect balance of elements:
Texture Contrast: The smooth, snappy chocolate shell contrasts beautifully with the crunchy kadayif filling. Every bite has multiple textures that keep your palate interested.
Flavor Balance: The sweet chocolate is balanced by the nutty pistachios, earthy tahini, and touch of salt. None of the flavors overpower—they work in harmony.
The Kadayif Magic: Toasting the kadayif in butter and sugar creates a caramelized, crunchy texture similar to the best baklava but lighter and more delicate.
Tahini’s Role: The tahini acts as both a binder and flavor enhancer, adding richness and that subtle sesame note that makes people say “what IS that amazing flavor?”
Proper Tempering: Tempered chocolate has that perfect snap and glossy shine that makes these bars look and feel professional and luxurious.
Middle Eastern Tradition: This chocolate captures the essence of Middle Eastern sweets—pistachios, rose water, crispy pastry—in a modern, approachable form.
Nutritional Information (Per Bar)
Per Chocolate Bar (approximately 3.5 oz / 100g):
- Calories: 545
- Total Fat: 35g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 95mg
- Total Carbohydrates: 52g
- Dietary Fiber: 4g
- Sugars: 38g
- Protein: 9g
Key Nutrients:
- Vitamin E: 15% DV
- Iron: 18% DV
- Magnesium: 22% DV
- Copper: 35% DV
Notes:
- This is a rich, indulgent treat meant to be savored
- High in healthy fats from pistachios and tahini
- Good source of minerals, especially from the nuts
- One bar can easily serve 2-3 people as a dessert
The Final Bite
This Dubai Chocolate recipe brings the viral sensation home to your kitchen, proving that you don’t need to fly halfway around the world or spend a fortune to experience one of the internet’s most talked-about treats. The combination of silky chocolate, crunchy kadayif, rich tahini, and vibrant pistachios creates something truly special—a chocolate bar that’s as much about texture and experience as it is about flavor.
What makes this recipe so rewarding is that it looks incredibly impressive but is actually achievable for home cooks willing to try something new. Yes, tempering chocolate requires attention and a thermometer, but it’s a skill worth learning that will serve you in countless future recipes. And that first moment when you unmold a perfect, glossy chocolate bar filled with that addictive crunchy-creamy filling? Pure magic.
Whether you’re making these to ride the TikTok trend, create stunning homemade gifts, challenge yourself with a new technique, or simply indulge in something extraordinarily delicious, this recipe delivers. Each bar is a little piece of luxury that shows real care and effort—the kind of treat that makes people stop and take notice.
So gather your ingredients, set up your workspace, and get ready to create something that will absolutely wow everyone who tries it. Fair warning: once people taste your homemade Dubai Chocolate, you might find yourself fielding requests to make more. But honestly? That’s a pretty great problem to have.
Happy chocolate making, and enjoy every crunchy, creamy, luxurious bite! 🍫✨🌟
Yields: 3-4 chocolate bars (3.5 oz / 100g each)
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling/Setting Time: 1 hour
Total Time: 2 hours
Difficulty: Intermediate
