Dubai Chocolate Bar Recipe
Dubai Chocolate Bar Recipe by Chef Luca De Santis, step by step with the cooking video. Crisp toasted kunafa and pistachio cream sealed in a tempered choco
Dubai Chocolate Bar
Crisp toasted kunafa and pistachio cream sealed in a tempered chocolate shell.
The story of the dish
The original bar was named “Can't Get Knafeh of It” — a playful pun on “can't get enough of it.” It was created in Dubai by Sarah Hamouda, with help from Filipino chef Nouel Catis Omamalin, inspired by her pregnancy cravings for knafeh, a Middle Eastern dessert. The bar combines chocolate, pistachio cream, tahini and crispy shredded kataifi pastry
The name: In December 2023, a TikTok video by Maria Vehera helped turn the bar into a global sensation. Its appeal? The contrast between the thick chocolate shell, creamy green filling and irresistible pastry crunch. Soon, chocolatiers around the world were creating their own versions
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| kunafa (kataifi) pastry chopped | ≈ 150 g | ≈ 5 oz |
| butter | ≈ 40 g | ≈ 3 tbsp |
| pistachio cream | ≈ 200 g | ≈ ¾ cup |
| tahini | ≈ 20 g | ≈ 1 tbsp |
| milk chocolate | ≈ 300 g | ≈ 11 oz |
| dark chocolate | ≈ 100 g | ≈ 3½ oz |
| white chocolate and food colouring for the decoration | ≈ 30 g | ≈ 1 oz |
| salt | ≈ 1 g | ≈ ¼ tsp |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Uwillion Chocolate Bar Mold Deep Dubai 1 Inch | 🛒 Buy | 🛒 Buy |
| KitKat Chunky in Pistachio Kunafa Chocolate B | 🛒 Buy | 🛒 Buy |
| Sunbulah Whole Wheat Puff Pastry 400g | 🛒 Buy | 🛒 Buy |
| Cuisine Art 13 Oz / 380ml Squeeze Sauce Bottl | 🛒 Buy | 🛒 Buy |
| Dji Osmo Pocket 4 Creator Combo | 🛒 Buy | 🛒 Buy |
| Laser Thermometer | 🛒 Buy | 🛒 Buy |
Also used: chocolate bar moulds · frying pan · spatula · bain-marie
Method
- Toast the chopped kunafa in butter until golden and crisp; cool.
- Mix with pistachio cream, tahini and salt.
- Colour the white chocolate and splash it into the bar moulds; let set.
- Temper the milk and dark chocolate together (melt to 45°C (115°F), cool to 27°C (80°F), rewarm to 30°C (85°F)).
- Coat the moulds, pour out the excess and chill 10 minutes.
- Fill with the pistachio kunafa and seal with more chocolate.
- Chill 1 hour, then unmould.
🌡️ Chocolate: 45°C (115°F), 27°C (80°F), 30°C (85°F)
- Toast the kunafa well: the crunch is what makes the bar.
Nutrition per portion estimate · 1 of 3
Allergens
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