Unless you've been off the internet for a year, you've seen the viral Dubai chocolate bar — that thick chocolate slab cracked open to reveal a glistening pistachio-green-and-gold filling of crispy kataifi (shredded phyllo dough) and pistachio cream. It started with one Dubai chocolatier (Fix Dessert Chocolatier), exploded on TikTok in late 2024, and by 2026 became one of the most-searched dessert recipes in the world.
The problem in the Philippines: original Dubai chocolate bars are nearly impossible to buy locally, and resellers charge ₱2,000+ for a single bar. The fix: make it yourself. Here's how, using ingredients you can actually source in PH.
What you'll need
For the filling
- 200g roasted shredded kataifi (kunafa dough)
- 3 tbsp unsalted butter, melted
- 1 cup (about 250g) Arvione Pistachio Cream
- 2 tbsp tahini (optional, adds nuttiness)
- Pinch of sea salt
For the chocolate shell
- 500g good-quality chocolate (milk, dark, or white — milk is most authentic to the original)
- Silicone chocolate bar mold OR a small rectangular baking dish lined with parchment
Optional decoration
- White chocolate, melted, tinted with a tiny bit of pistachio cream for marbling
- Edible gold leaf or crushed pistachios on top
Step-by-step recipe
Step 1: Toast the kataifi
Heat your oven to 160°C. Spread the shredded kataifi on a baking tray and break it apart with your fingers so it's loose, not clumped. Bake for 8–12 minutes, stirring every 3 minutes, until golden brown and crispy. Watch closely — it goes from golden to burnt fast.
Step 2: Mix the filling
Transfer the toasted kataifi to a large bowl. Pour the melted butter over and toss until every strand is coated. Add the pistachio cream and tahini (if using). Mix gently with a spatula until the kataifi is fully wrapped in the cream — should look like green-tinted toasted noodles. Add a pinch of salt to balance the sweetness.
Step 3: Temper the chocolate (the easy way)
Real tempering involves precise temperatures, but here's a no-fuss method that works in PH humidity:
- Chop chocolate finely. Set aside 1/3 of it.
- Melt the other 2/3 in a microwave at 30-second intervals, stirring between each, until smooth (about 90 seconds total).
- Add the reserved 1/3 to the melted chocolate. Stir until completely melted and smooth. This seeds the chocolate and gives you the snap.
Step 4: Build the bar
- Pour a thin layer of chocolate into the mold (or lined dish). Tilt to coat the bottom and sides.
- Refrigerate 5 minutes until set.
- Spoon the pistachio-kataifi filling into the cavity, leaving 3–4mm of space at the top.
- Cover with remaining chocolate. Tap the mold to release air bubbles.
- Refrigerate 30 minutes until fully set.
Step 5: Unmold and decorate
Flip the mold and gently push to release. If decorating, drizzle melted white chocolate marbled with a touch of pistachio cream on top, or sprinkle crushed pistachios.
Filipino tips for tropical climate
- Air-con required: Don't temper chocolate in a 30°C kitchen — it won't set properly. Crank the AC down or work near a fan.
- Storage: Refrigerate in an airtight container. Bring to room temp 10 minutes before eating for the best texture.
- Shelf life: 1 week refrigerated, but realistically you'll finish it in 2 days.
- Travel: If you're giving these as gifts, keep them cold until handoff. Tropical heat melts chocolate fast.
Variations to try
- White chocolate version: Sweeter, more dessert-forward. Better for those who find dark chocolate intense.
- Dark chocolate (70%+): More balanced. Lets the pistachio flavor shine without sugar overload.
- Add a layer of crushed Lotus Biscoff: For extra crunch and caramel notes.
- Coconut cream version: Mix toasted desiccated coconut into the kataifi filling for a tropical twist.
Why this works with Arvione Pistachio Cream
The viral Dubai chocolate filling needs pistachio cream with enough real pistachio flavor to come through the chocolate. Cheap supermarket spreads (2–5% real nut) won't taste like anything once enrobed in chocolate. Arvione uses 15% real Antep pistachios from Gaziantep, Türkiye — the same variety used by master baklava makers — so the filling actually tastes like pistachios, not just sweet green paste.
Where to buy ingredients
You can get both ingredients from us:
- Arvione Pistachio Cream (200g or 1kg)
- Roasted shredded kataifi (500g or 5kg)
Both ship nationwide from our Taytay, Rizal warehouse.
Frequently asked questions
What is Dubai chocolate?
Dubai chocolate refers to a viral chocolate bar style originated by Fix Dessert Chocolatier in Dubai, featuring a thick chocolate shell filled with pistachio cream and crispy kataifi (shredded phyllo dough). It went viral on TikTok in late 2024.
Where can I buy real Dubai chocolate in the Philippines?
Original Dubai chocolate bars from the Fix Dessert Chocolatier are not officially distributed in the Philippines. Resellers charge ₱2,000+ per bar. Making it at home with quality pistachio cream and kataifi costs around ₱400–₱600 per bar.
Can I use any pistachio cream for Dubai chocolate?
Technically yes, but the flavor depends entirely on how much real pistachio is in the cream. Look for at least 15% real pistachio. Arvione Pistachio Cream is a strong Philippine-available option.
What is kataifi?
Kataifi (also spelled kunafa or knafeh) is shredded phyllo dough used in Middle Eastern desserts. It's thin pastry strands that crisp up when baked or fried. It provides the signature crunch in Dubai chocolate.
How long does homemade Dubai chocolate last?
Stored airtight in the refrigerator, homemade Dubai chocolate keeps for about 1 week. The kataifi filling can soften over time, so it's best eaten within 3 days for maximum crunch.
