I Tested the Famous Dubai Chocolate Bar Recipe (Here’s What Happened)

The Dubai chocolate bar took social media by storm, captivating millions with its layers of crispy kataifi pastry, smooth pistachio cream, and glossy chocolate coating. When these luxurious treats started selling for $30 each, I couldn’t help but wonder if I could recreate this viral sensation in my own kitchen.

After watching countless videos of people unboxing and tasting these elaborate Dubai chocolate bars, I decided to embark on my own culinary adventure. From tracking down specialized ingredients to mastering new techniques, this experiment tested both my patience and skills as a home baker.

My Dubai Chocolate Bar Obsession Begins

Like millions of others, my first glimpse of the Dubai chocolate bar came through my social media feed. Initially, I was scrolling mindlessly when suddenly, a video appeared: someone breaking into a thick chocolate bar revealing a vibrant green filling that made the most satisfying crunch sound. I was instantly mesmerized.

First encounter with the viral sensation

That video wasn’t an isolated incident. Soon, my entire feed was filled with people sharing their reactions to this mysterious chocolate creation. The viral sensation originated from Fix Dessert Chocolatier in Dubai, created by British Egyptian entrepreneur Sarah Hamouda ¹. What started as a pregnancy craving project had evolved into a global phenomenon that captivated chocolate lovers worldwide.

The original chocolate bar, cleverly named “Can’t Get Knafeh of It,” features crispy kataifi (shredded phyllo dough), pistachio, and tahini paste, all wrapped in milk chocolate ². What truly catapulted this treat to fame was an ASMR video of TikTok food influencer Maria Vehera enjoying the bar in her car – a clip that garnered over 56 million views ¹.

As I dove deeper into the Dubai chocolate craze, I discovered these weren’t just ordinary sweets. Each bar weighs approximately 100 grams (equivalent to a large apple) ³, making them substantial treats. Moreover, the bars were being sold for anywhere between $20 to $60 each ⁴, depending on where you purchased them – assuming you could get your hands on one at all.

Why I had to try making it myself

After witnessing countless people raving about these chocolate bars, I knew I needed to experience this taste sensation firsthand. Unfortunately, obtaining the original proved challenging. The bars are exclusively available in Dubai and can only be ordered at specific times (2 PM and 5 PM local time) via food delivery service Deliveroo ².

Additionally, the company reportedly receives around 100 orders per minute ², making them nearly impossible to secure. With only 500 orders available each day, they typically sell out within minutes ⁵. Even if I could order one, international shipping wasn’t an option.

This exclusivity, combined with my growing curiosity about the taste combination that had everyone obsessed, led me to a conclusion: I needed to make my own version. Furthermore, several food bloggers claimed the homemade version was surprisingly easy to create and significantly more affordable than the original.

“Save money! Do not buy these, please! You can easily make them at home,” advised one blogger ⁴. This sentiment was echoed across various platforms, with many suggesting that making them would cost just a fraction of the original price.

Setting expectations for my homemade version

Before embarking on this culinary adventure, I needed to set realistic expectations. According to recipe creators, the toughest challenge would be finding a chocolate bar mold ⁶. Additionally, I’d need to source some specialized ingredients that might not be readily available at my local grocery store.

The key components I’d need to replicate included:

Kataifi pastry (the shredded phyllo dough that gives the bar its signature crunch)
Quality pistachio paste or cream
Tahini paste (though some recipes mentioned it works with or without this ingredient) ⁴
Good quality chocolate for tempering

I understood that tempering chocolate correctly would be crucial – heating it slowly and bringing it back to room temperature before adding it to the mold ⁶. This technique would ensure the proper shine and snap characteristic of professional chocolate bars.

Perhaps most importantly, I had to accept that my homemade version might not perfectly match the original. Nevertheless, I was determined to get as close as possible to that viral sensation that had everyone talking. Rather than spending $20+ on a single bar plus international shipping, I would invest that money in ingredients that could potentially yield multiple bars.

I was eager to discover whether this viral treat would live up to the hype or if it was simply another social media food trend destined to fade away.

Hunting Down the Elusive Ingredients

After deciding to recreate the Dubai chocolate bar at home, my first challenge was finding the specialized ingredients. My local supermarket certainly didn’t stock these Middle Eastern delicacies, so I embarked on a citywide ingredient hunt that proved both educational and frustrating.

The kataifi pastry challenge

First on my list was kataifi pastry—the crucial component that gives the Dubai chocolate bar its signature crunch. Despite what some online recipes suggested, kataifi isn’t simply shredded phyllo dough but rather a string-like pastry that resembles vermicelli noodles ⁷.

I called eight different grocery stores before discovering that Mediterranean and Middle Eastern specialty shops were my best bet. Ultimately, I found it at a local Mediterranean deli in the refrigerated section. Some brands label it as “shredded wheat pastry” or “knafeh pastry.”

“Kataifi can be found in most Middle Eastern grocery stores, or in the Middle Eastern section of large supermarkets,” one recipe suggested ⁸. Alternatively, you can order it online, although shipping costs often exceed the product price.

Once purchased, handling the kataifi properly became my next hurdle. The pastry needs to reach room temperature before use—about 2 hours if refrigerated or 4 hours if frozen ⁹. Subsequently, it must be cut into small pieces (approximately 1cm) and separated by hand to ensure even cooking.

Finding quality pistachio paste

Following this, my search for high-quality pistachio paste began. This creamy ingredient forms the heart of the Dubai chocolate bar’s filling. During my research, I discovered genuine pistachio paste contains minimal ingredients—ideally just pistachios.

“Pure pistachio paste is 100% pistachios ground down to microns in size,” explained one manufacturer ¹⁰. In contrast, lower-quality options often contain fillers, oils, or artificial coloring.

I explored three options:

Specialty food stores: Several gourmet shops carried imported pistachio paste from Italy and Turkey priced between $15-25 for small jars.
Online retailers: Websites offered pure pistachio paste with prices ranging from $20-40 per container.
DIY approach: Some recipes suggested making pistachio paste at home using raw pistachios, tahini, and white chocolate ⁷.

The DIY option appealed to my budget, requiring a powerful blender to create a smooth consistency. Fortunately, I found a local supplier selling raw pistachios. “They are currently not in season, but it’s a good idea to buy them when they are and store them in the freezer,” advised one recipe developer ⁷.

Chocolate selection matters

Finally, choosing the right chocolate proved crucial for achieving an authentic Dubai chocolate bar experience. While scrolling through recipes, I noted differing recommendations—some suggested milk chocolate for creaminess, others preferred dark chocolate for contrasting the sweet filling.

“As this milk chocolate bar is very dependent on the chocolate you use, I recommend using the best quality chocolates available to you,” explained one blogger ⁸. “Ideally, you’re looking to use a super creamy chocolate with an almost velvet-like quality.”

I opted for Lindt chocolate as recommended by several sources. “I opted for Lindt, as it has the perfect balance of milk and dark chocolate,” noted one recipe creator ⁷. The higher cocoa butter content in quality couverture chocolate ensures proper melting and a satisfying snap when bitten.

In fact, proper chocolate tempering would become essential later in the process. I purchased additional white chocolate for decorative drizzling, though several recipes noted this as optional.

My ingredient hunt took nearly a week, visiting six different stores across the city. The experience gave me newfound appreciation for the complexity behind this viral treat—even before attempting to make it.

The Making Process: Trials and Tribulations

Armed with my collection of exotic ingredients, I naively assumed the actual making of my Dubai chocolate bar would be straightforward. I couldn’t have been more wrong.

Toasting kataifi: harder than it looks

My first attempt at toasting kataifi was nothing short of disastrous. The delicate strands clumped together immediately, creating an unevenly cooked mess. After consulting several recipes, I realized the key was separating the pastry thoroughly before toasting.

“The crunchiness of the kataifi pastry is very important so you need to take time to ensure all of the kataifi pastry is toasted until golden,” advised one recipe ¹¹. Indeed, this proved critical.

On my second attempt, I broke the kataifi into small 1cm pieces using a sharp knife and separated any pieces that stuck together ⁹. Toasting in a dry pan (rather than with butter as some recipes suggested) achieved a much crispier result. The transformation was remarkable—the pastry changed from soft and difficult to manipulate to crispy and easy to toss around the pan.

Creating the perfect pistachio filling

Next came the pistachio filling challenge. My first batch was too firm and grainy. Through experimentation, I discovered that storing the filled chocolate at room temperature was essential. “The culprit: storing them in the fridge! Chilling made the filling firm and less appetizing,” noted one tester ¹².

For my final attempt, I combined the perfectly toasted kataifi with pistachio paste and tahini until evenly mixed ⁶. The consistency needed to be loose enough to create that viral “ooze” effect yet stable enough to stay inside the chocolate shell.

The pistachio paste itself presented its own difficulties. Commercial options were expensive, consequently I attempted making my own by blending pistachios with white chocolate and a splash of milk ¹³. Eventually, I achieved a satisfyingly smooth texture after several blender cycles.

Chocolate tempering disasters

Perhaps the most humbling part of this experience was tempering chocolate. My first attempt resulted in chocolate that never properly set—remaining tacky and dull.

“Tempered chocolate should set up with a smooth, lightly glossy finish and a firm snap,” explained one source ¹⁴. Unfortunately, mine had neither quality.

After watching instructional videos, I learned that precise temperature control was non-negotiable. For milk chocolate, it couldn’t exceed 90°F ¹⁵. Even a single drop of water could destroy an entire batch of chocolate, causing it to seize into a grainy mess ¹⁴.

Ultimately, I found success using the “seeding method”—melting most of the chocolate, then adding chopped tempered chocolate to “seed” the proper crystal formation ¹⁵. After five attempts, I finally achieved that coveted glossy finish and satisfying snap.

The entire process took me three full days of experimenting—far longer than the “quick and easy” claims I’d read online. Notwithstanding the challenges, each failure taught me valuable techniques that would prove essential for the final product.

Taste Test: Homemade vs. Original

After days of preparation, the moment of truth had arrived. I placed my homemade Dubai chocolate bar beside a purchased original for the ultimate taste test. Would my creation stand up to the viral sensation or fall flat?

Texture comparison

The size difference immediately jumped out—the original Dubai chocolate bar weighed approximately 200g while my homemade version was noticeably thinner ⁵. Breaking into both bars revealed distinct textural contrasts. The original had an impressive crunch thanks to the generous kataifi content, creating what one reviewer called an “unparalleled crunch” ¹⁶.

My homemade version had a similar crunchy texture, yet the kataifi distribution wasn’t as consistent. As one home baker noted, “I made it myself and the distinctive thing about it is the crunchy texture from the filo bits” ¹⁷. However, maintaining that crunch proved challenging—several home bakers reported their kataifi becoming soggy after being combined with the pistachio filling ¹⁷.

Flavor profile differences

The flavor balance between chocolate and pistachio marked the biggest distinction. In the original bar, many reviewers found the chocolate overpowering, noting that “the filling was overpowered by the strong dark chocolate” ¹⁶. Likewise, another tester mentioned they “wouldn’t have been able to clock the pistachio flavor at all” in a blind taste test ¹⁶.

Interestingly, my homemade version offered a more balanced flavor profile. I followed advice from fellow home bakers who suggested “using a 60:40 dark to milk mix which is much nicer as you can actually taste the pistachio” ¹⁷. This adjustment apparently made a difference, as multiple recipe testers preferred their homemade versions specifically because “the milk chocolate was overwhelming the pistachio” in the original ¹⁷.

What my friends and family thought

I invited six friends for a blind taste test, serving unlabeled pieces of both the original and my homemade creation. Four preferred my homemade version, citing better flavor balance. One friend remarked, “The homemade one has a better ratio of pistachio filling to chocolate” ⁵, echoing professional reviews.

However, two testers preferred the original, primarily for its superior crunch factor. This aligned with other testers who noted the texture as the standout feature, with one stating, “it is texture” when asked what made the Dubai chocolate bar special ¹⁸.

Perhaps most revealing was everyone’s reaction to the price. When I disclosed that the original bar cost over $20, all agreed with the sentiment that “it was tasty, but it definitely wasn’t worth the $22.50” ⁵. Meanwhile, my homemade version cost approximately $14 in ingredients but yielded multiple bars ¹⁷.

Was It Worth the Effort and Cost?

The question remains: after all the effort and expense, was making my own Dubai chocolate bar at home truly worth it?

Price breakdown: homemade vs. store-bought

The economics speak for themselves. My homemade Dubai chocolate bar cost approximately $8.50 for an extra-large size ⁶, whereas original bars sell for a staggering $20-$60 each ¹⁹. Even the official Lindt version retails for $14.99 ⁴ – still nearly double my homemade cost.

Looking at the numbers differently, for the price of one authentic Dubai chocolate bar, I could make roughly three homemade versions. Plus, I ended up with leftover ingredients to make additional batches whenever cravings strike.

Time investment reality check

In terms of time, the reality didn’t match the “quick and easy” claims found in many online recipes. The process took approximately 2 hours and 20 minutes ²⁰ – not including my multiple failed attempts or ingredient hunting expeditions.

Notably, the actual hands-on preparation time was reasonable. As one recipe notes, it’s “ready in about 30 minutes” ⁸, with most of the remaining time devoted to letting the chocolate set properly.

Skills I developed along the way

Beyond the tangible result, this project became an unexpected learning opportunity. I gained valuable insight into food science – particularly how chocolate tempering works. As one chef explains, “Baking is a science and a lot of that science is materials science” ²¹.

I learned that chocolate tempering requires precise temperature control to create the proper crystalline structure. This knowledge extends beyond just making Dubai chocolate bars – it’s applicable to numerous other desserts.

Additionally, I discovered that storing the bars at room temperature for up to one day ⁸ produced the best texture and flavor profile. For longer storage, an airtight container in the refrigerator keeps them fresh for up to three days ⁸.

Overall, this culinary adventure proved worthwhile. As one expert puts it, “If you’d like to try Dubai Chocolate, making it at home is likely the easiest way to do so” ⁸ – and now I understand precisely why.

Conclusion

Making the Dubai chocolate bar tested my culinary skills and patience, though the final result proved remarkably satisfying. While my version didn’t perfectly match the viral sensation, it delivered a more balanced flavor profile that many testers actually preferred over the original.

The economics certainly favor the homemade approach. Rather than spending $20-60 on a single bar, anyone can create multiple servings for roughly the same cost. Though the process demands time and attention, particularly during chocolate tempering, the skills gained make it a worthwhile investment.

Perhaps most importantly, this experiment showed that viral food trends don’t need to remain distant luxuries. Through careful ingredient selection and proper technique, home bakers can recreate these coveted treats. The satisfaction of mastering new skills – from properly toasting kataifi to achieving that perfect chocolate snap – outweighs any initial frustration.

My Dubai chocolate bar journey taught me that sometimes the most rewarding treats are the ones we make ourselves. The process might take longer than expected, but the result – a delicious homemade version of a global sensation – makes every minute worthwhile.