How to Make Dubai Chocolate Viral Recipe in South Africa

This recipe gained popularity due to its elegance and irresistible taste. The crunchy kataifi pastry adds a delicate crispiness, while the pistachio-tahini filling provides a nutty, smooth contrast to the glossy chocolate shell. The best part? You don’t need professional chocolatier skills to make this at home!

With simple techniques like tempering chocolate, layering textures, and using a silicone mould, you can recreate this viral treat in your own kitchen. Perfect for special occasions, gifting, or impressing guests, this Dubai Chocolate recipe delivers a gourmet experience with every bite. Get ready to create a dessert that looks as luxurious as it tastes!

Preparation Time 

• Preparing Kataifi Pastry: 10 minutes
• Melting & Tempering Chocolate: 10 minutes
• Making the Filling: 5 minutes
• Moulding & Assembling: 10 minutes
• Setting Time: 15–20 minutes

Total Time: 40–45 minutes

Ingredients to Make Dubai Chocolate

For the Chocolate Shell:

• 2 x 100g Lindt EXCELLENCE 70% Cocoa Dark Chocolate Bars, chopped
• 1 x 100g Lindt CLASSIC Milk Chocolate Bar, chopped

For the Crispy Kataifi Pastry:

• ½ cup Kataifi Pastry (also called shredded filo or angel hair pastry)
• 2 tbsp Butter, melted

For the Pistachio Filling:

• ½ cup Pistachio Cream
• 2 tbsp Tahini (optional, for extra nuttiness)

Optional Decoration:

• Coloured melted chocolate (for drizzling over moulds)

Directions to Make Dubai Chocolate at Home

Step 1: Prepare the Kataifi Pastry

1. Preheat the oven to 175°C (350°F).
2. Roughly chop the kataifi pastry into small pieces and spread it evenly on a baking tray.
3. Drizzle with melted butter and toss to ensure every strand is coated.
4. Bake for 10 minutes, stirring halfway, until golden and crispy.
5. Set aside to cool completely before using.

Step 2: Temper the Chocolate

1. Melt the chopped chocolates using a bain-marie (double boiler) or microwave in 30-second intervals, stirring each time.
2. Once about half the chocolate is melted, remove from heat and continue stirring until fully melted.
3. This tempering method ensures a shiny finish and crisp snap in your chocolates.

Step 3: Optional Mould Decoration

1. Drizzle melted coloured chocolate inside the moulds for a decorative touch.
2. Chill for a few minutes to allow the drizzle to set before adding the chocolate shell.

Step 4: Create the Chocolate Shell

1. Generously brush the inside of a silicone chocolate mould with the tempered chocolate.
2. Alternatively, fill the mould completely and tip it upside down to drain the excess, ensuring an even shell.
3. Place the moulds in the fridge for a few minutes to set before adding the filling.

Step 5: Prepare the Pistachio Filling

1. In a bowl, mix pistachio cream and tahini (if using) until smooth.
2. Stir in the cooled, toasted kataifi pastry, ensuring an even distribution.
3. This filling should be creamy, slightly crunchy, and rich in flavour.

Step 6: Assemble the Chocolates

1. Spoon the pistachio filling into each chocolate shell, gently levelling the top with a spoon or spatula.
2. Pour the remaining tempered chocolate over the filling, completely sealing the edges.
3. Tap the mould lightly on the counter to remove air bubbles.

Step 7: Set & Serve

1. Place the chocolates in the fridge for 15–20 minutes to fully set.
2. Once hardened, carefully remove from the moulds and admire your perfectly glossy, filled chocolates!
3. Serve immediately or store in an airtight container for up to 5 days.

How to Prepare Dubai Chocolate

The key to this viral Dubai chocolate lies in layering textures. Start by crisping the kataifi pastry, ensuring it adds a delicate crunch to the filling. Then, temper the chocolate properly—this helps the shell stay shiny and snappy, just like professional chocolates.

When filling the mould, ensure the pistachio mixture is evenly spread to avoid gaps. After sealing the chocolates with the remaining melted chocolate, gently tap the moulds to remove any air bubbles. Finally, let them set fully in the fridge before unmoulding. This ensures a flawless finish and luxurious bite every time.

FAQs

Can I use store-bought pistachio spread?

Yes! Any high-quality pistachio cream works, but a homemade version with ground pistachios and honey also tastes amazing.

What if I don’t have kataifi pastry?

You can substitute crushed filo pastry or crushed cornflakes for a similar crispy texture.

How do I prevent chocolate from sticking to the mould?

Make sure your mould is dry and clean before using. Properly tempered chocolate will release easily once set.

Can I use different nuts?

Yes! If you don’t have pistachios, hazelnuts, almonds, or walnuts are great alternatives.

How do I store these chocolates?

Keep them in an airtight container in the fridge for up to 5 days, or freeze them for longer storage.

SOURCE: LINDT Dubai Chocolate Recipe