I’ll be honest: I thought the “Dubai Chocolate” craze was just another overhyped social media trend. But then I saw that satisfying *crunch* video for the hundredth time, and I knew I had to try making it. My first attempt was a sticky disaster because I didn’t toast the kataifi enough, but once I got that golden, buttery crunch mixed with creamy pistachio butter… let’s just say I haven’t bought a regular candy bar since. It’s pure luxury in every bite.
What’s Inside the Luxury Bar?
- 🍫 2 cups Milk Chocolate (High quality, chopped for melting)
- 🟢 1/2 cup Pistachio Cream/Butter (The smooth, sweet kind)
- 🥖 1 cup Kataifi (Kunafa) Pastry (Finely shredded)
- 🧈 2 Tbsp Unsalted Butter (To get that perfect toast)
- 🧂 A pinch of Sea Salt (To balance the sweetness)
- 🎨 Optional: Edible gold dust or green cocoa butter for the “Dubai look.”
The “Crunch” Method
- The Crunch Factor: Chop the kataifi into tiny pieces. Melt butter in a pan and toast the pastry until it’s deeply golden and super crispy. **This is the most important step!** Let it cool completely.
- The Filling: Mix the toasted crunch with the pistachio cream and a pinch of salt until it forms a thick, emerald-green paste.
- The Shell: Melt half your chocolate and coat the bottom and sides of a silicone mold. Pop it in the freezer for 5 minutes to set.
- The Assembly: Stuff the pistachio-kunafa mix into the mold, leaving a little room at the top. Pour the remaining melted chocolate over it to seal the bar.
- The Wait: Chill for at least 30 minutes. Unmold and enjoy that world-famous crunch!
Chef’s “Crunch Alert” Note
My biggest fail? I tried mixing the pistachio cream while the kunafa was still hot from the pan. The heat made the cream oily and soggy. **Wait for the kunafa to cool!** You want that sharp, audible crunch that everyone is talking about on TikTok.
Where do I find Pistachio Cream?
You can find it in most specialty grocery stores or order it online. Look for “Pistachio Praline” or “Sweet Pistachio Spread” for the most authentic Dubai taste.
