PISTACHIO CHOCOLATE BAR

It’s no surprise the viral Pistachio Chocolate Bar from Dubai, has gained serious momentum on social media! It features a combination of smooth pistachio spread and crunchy kataifi filling, all wrapped in a high-quality milk chocolate bar!
With its unique blend of textures, it definitely offers an experience of luxury in each bite!

Looking for more delicious dessert recipes? Try my Easy Aish El Saraya, Steamed Banana Cake OR this Easy Chocolate Cake Recipe!

You only need 5 Ingredients to make the Viral
Dubai Chocolate Pistachio Bar at home! Are You In?

My Story

I’ve been seeing the Dubai Pistachio Chocolate Bar pop up on my feed for months, and while I’m usually not swayed by viral trends, this one had me intrigued!
What really convinced me to try it, was when my husband tasted the original bar from Dubai through a friend, and said it was possibly, the best chocolate bar he’d ever had!
His rave review was more than enough to tip me over the edge, especially because he enjoyed it so much!

I’m not afraid to admit, I ain’t no Chocolateir! So, although I may not have replicated it exactly, my recipe itself is a winner! With the textures and flavors on point – confirmed by my husband himself!

So, I set off to find out if it was really worth the hype! To make it, my first step was to hunt down some high quality ingredients, which turned out to be quite a challenge!
However, to my luck, I came across an Instagram page ( bargain_foods_sydney ) – a wholesale business selling direct to the public, here in Sydney, Australia! Basically, they had all the necessary ingredients to make this exact chocolate bar!
I purchased the necessary and never felt more amidst a viral time and viral trend! Ha!

What You’ll Need To Make It!

Recipe Ingredients

Ingredient Notes

Butter: just enough unsalted butter is melted on a hot pan to toast the Kataifi Pastry, to a crunchy golden brown, contributing to the chocolate bar’s signature texture;

High Quality Chocolate: use high quality chocolate for that luxurious taste and finish in each bar! It’s essential because it delivers the primary chocolate flavor and forms the outer shell of the bar. I use Callebaut 823 milk chocolate chips for this. It provides a rich flavor with caramel and vanilla notes, a smooth texture, excellent melting properties and consistent quality. However, don’t feel limited to the chocolate I used, you can use any brand of high quality chocolate you prefer. Milk chocolate, white chocolate or dark chocolate will work, it really comes down to personal preference;

Kataifi Pastry: also known as kunafa pastry, Kataifi Pastry is fine vermicelli-style strands that create the signature crunch in the filling. Often mistaken for shredded filo pastry, it provides contrast against the smooth pistachio cream, contributing to the distinct texture, making this chocolate bar so unique! You should be able to find Kataifi Pastry in Middle Eastern or Mediterranean grocery stores, international food markets, online retailers like Amazon, and some specialty supermarkets or bakeries. If it’s hard to find locally, online options are usually reliable. I use the Antoniou brand;

Pistachio Spread: also known as pistachio butter, pistachio paste or even pistachio spread, any brand of store bought pistachio cream/spread works well here and imparts the distinct pistachio taste and nutty flavor – making this chocolate dessert bar exceptionally unique.
I made these with both the Pistachio Papi and Pistachio Paradise brands. I preferred the Pistachio Paradise brand, which had a higher pistachio percentage and less sugar, giving the bars a richer and more enjoyable flavor;

Tahini: adds a nutty depth and balances the sweetness. It creates a more complex and indulgent flavor. It also helps to loosen up the pistachio cream filling if it is too thick. If this is the case, use it sparingly;

Milk Chocolate (OPTIONAL): drizzling melted white chocolate at the base of the chocolate mold, prior to adding milk chocolate for the shell, is completely optional! It adds a unique visual appeal, resembling the authentic version from Dubai in the Middle East, and keeps it from looking too plain. I used the Callebaut W2 white chocolate chips. To make it look even more like the original, you could mix in oil or powder color of your choice, to the melted white chocolate. These options will enhance the overall presentation of the chocolate bar, but does not affect the flavor!

MUST READ RECIPE TIPS!

1. Selecting Your Chocolate Bar Mould: the amount of ingredients you need depends entirely on the size of the chocolate bar mould you choose. Opt for a mould that’s deep enough to hold a good amount of filling, but not excessively deep. I used this one from Amazon, which makes 6 bars, but you can use any mold that fits your preference. Just keep in mind when using a different mold to the one I did, the ingredient quantities of my recipe would vary;
2. Using Kataifi Pastry: many recipes recommend adding a lot of Kataifi Pastry, but that’s usually overkill. Too much pastry makes the filling too firm, as it absorbs some of the pistachio spread once mixed together. So you can’t enjoy the creamy pistachio filling as it should be, which is a bit runny rather than hard;
3. Toasting the Kataifi Pastry: melt the butter first, then add the Kataifi Pastry. Toast it over low heat to avoid burning. Although it might take a bit longer, this approach ensures a golden brown color and allows you to focus on other components of the chocolate bar, incase you need to walk away from the Kataifi while it toasts.
4. Use Clean, Dry Bowls + Equipment When Handling Chocolate: it’s important to use clean, dry bowls and equipment when melting chocolate, because any moisture or residue can cause the chocolate to seize up and become lumpy or grainy. Keeping your bowls free from moisture helps ensure the chocolate melts smoothly and evenly. Just remember, water and chocolate don’t mix!
5. Drizzling Optional White Chocolate Into The Mold: use a clean, dry spoon to drizzle the melted white chocolate into the molds, in any design you wish. Ensure this is in the fridge for approximately 5 minutes before the next step, of pouring in the milk chocolate for the base and sides of the mold;
6. Pouring and Spreading Milk Chocolate Into Mold: ideally, you want to lift and tilt the mould to ensure the sides and base are evenly coated with melted chocolate. Place a bowl underneath to catch any excess melted chocolate. No doubt, this process can get quite messy. If you wish to avoid the mess, you can use a pastry brush to help spread the chocolate around the mould instead. Be sure to work quickly since the chocolate will start to harden fast;
7. Filling the Chocolate Mold with Pistachio Kataifi Filling: add enough filling to be generous but don’t overdo it. If you overfill, there won’t be enough space to cover the top with melted chocolate to seal the bar properly. If the filling is overdone, when you pour the chocolate to seal, it will mix with the filling, which is not ideal;
8. Closing Chocolate Layer: to help close the bar with a layer of chocolate, as neatly as possible – run an offset spatula or sharp knife across the top to level it.
9. Handle with Care: Gently remove the chocolate bar from the mold to prevent breakage or damage.

IMPORTANT TIP
Chocolate and water don’t mix! Make sure all your bowls and equipment are clean and dry prior to handling chocolate!

Can I Make My Own Pistachio Spread / Cream ?

In short, yes you can! Should you do it? It’s totally up to you! Did I make my own? Absolutely not!
It’s known to have a better flavor and worth the effort, and it’s always a bonus to know exactly what’s in it! I found some a great recipe online by Love and Olive Oil showing you how to make it, if you choose to!
I am a huge advocator for making things from scratch. However, for this viral chocolate bar, I did not have the patience! I could not wait to try it!
It’s important to read the labels on the store bought pistachio spreads though, you want to aim for one with a higher pistachio percentage.
The Pistachio Papi brand had 16% pistachio, hence why I thought it had a slightly essency type of flavor, still a good outcome overall. Whereas, the Pistachio Paradise brand contained 45%! Comparing the two, I definitely preferred the Pistachio Paradise brand, although that is not the one which I filmed on my video tutorial! So here’s an image of the two below!

WATCH How To Make It

Why Temper The Chocolate?

• Tempering gives the chocolate a smooth and glossy finish;
• Creates a satisfying snap when the chocolate is broken;
• Proper tempering ensures even setting and stable texture;
• Helps prevent the chocolate from melting too easily at room temperature;
• Enhances the overall look and texture, making the pistachio chocolate bar more professional.

How Do I Temper The Chocolate?(Microwave Method)

Here’s how to temper the milk chocolate in the microwave for the Viral Dubai Pistachio Chocolate bar:

1. Chop the Chocolate: If you are melting down a chocolate bar, chop the chocolate into small, even pieces for even melting. If you are using chocolate chips, then skip this step.
2. Microwave in Short Bursts: Place the chocolate in a clean, dry, microwave-safe bowl. Microwave in 20-30 second intervals.
3. Stir and Monitor Temperature: After each interval, remove the bowl and stir the chocolate. Use a thermometer to check the temperature. Continue microwaving until the chocolate reaches 113°F to 115°F (45°C to 46°C).
4. Cool to Temper: stir continuously to bring down the temperature, if necessary, add about a tablespoon more of chocolate and stir until it cools to 84°F to 89°F (29°C to 32°C). This allows the chocolate to temper properly.
5. Reheat Slightly if Needed: If the chocolate thickens, gently reheat it in short bursts until it reaches a working temperature of 86°F to 88°F (30°C to 31°C).
6. Avoid Overheating: Be careful not to exceed the temperatures, as overheating can ruin the texture and temper of the milk chocolate.

Did I temper the chocolate? Nope, I did not! I gave it a shot – even bought a kitchen thermometer from Amazon to nail it!
I think I came pretty close, but it was not perfect, so something must have gone wrong along the way!
Did it ruin the chocolate bar? Not at all! It still turned out delicious!
There were a few air bubbles, but I managed to get a shiny top and heard that satisfying snap, if it wasn’t outside of the fridge for too long!
The only drawback was that it melted more easily at room temperature compared to a store-bought bar, so I just kept it in the fridge!

Storage

Storage: Store in an air tight container, in a cool, dry place away from sunlight or in the refrigerator. It will maintain it’s quality for 2-3 months.

I hope you enjoyed my recipe for the viral Dubai Pistachio Chocolate Bar!
If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!