The Dubai chocolate bar took the world by storm for one reason: the contrast. A thin, crackling couverture shell gives way to a warm, nutty pistachio filling layered with toasted kataifi pastry. Here’s how to recreate it at home with results that rival the cafés.
Ingredients (Makes 2 Bars)
• 200 g W34 White Couverture Coin Chocolate 34%
https://chefceber.com/products/couverture-chocolate
(or M395 Milk for a deeper flavour)
• 120 g kataifi (shredded phyllo), roughly chopped
• 90 g Chef Ceber 30% Pistachio Cream
https://chefceber.com/products/pistachio-cream
• 1 tbsp unsalted butter
• Pinch of flaky salt
Method
1. Toast the kataifi
Melt the butter in a pan over medium heat. Add the chopped kataifi and stir for 5–7 minutes until deep golden and crisp. Let it cool completely — this crunch is everything.
2. Make the filling
Fold the toasted kataifi into the pistachio cream with a pinch of salt until every strand is fully coated.
3. Temper the couverture
Melt two-thirds of the white couverture coins to 40°C. Remove from the heat and stir in the remaining chocolate until it cools to around 27°C, then gently reheat to 28–29°C. Proper tempering is what gives couverture its glossy finish and signature snap.
4. Create the shell
Brush a thin layer of tempered chocolate into a bar mould and chill for 3 minutes. Apply a second coat up the sides and chill again.
5. Fill and seal
Spoon in the pistachio-kataifi mixture, leaving about 2 mm at the top. Cover with tempered chocolate, scrape smooth, and chill for 20 minutes until fully set.
6. Unmould
Twist the mould gently to release the bars. You’ll hear the snap.
Chef’s Tip
Couverture chocolate contains a higher cocoa-butter percentage, which creates the clean break and glossy finish. Compound coatings will not deliver the same texture or shine.
Want the flavour without the work?
Try our ready-made Dubai Chocolate with Pistachio:
