Dubai Chocolate: Crispy Pistachio Chocolate Recipe

Learn to make the viral "Dubai Chocolate", a decadent chocolate bar stuffed with crispy, crunchy, creamy pistachio paste. In just 5 simple steps, this delicious treat is ready, for a fraction of the cost of buying one at the store.

Typically, Dubai chocolate is made with an ingredient called knafeh, which can be difficult to find. In this recipe, we use feuilletine instead; a light, crispy French pastry also known as crepe dentelle. If you’re in Europe, it’ll be easy and cheap to source, and if you’re anywhere else, it’s quick and easy to make at home!

1. 100g chocolate (I use 80g milk, 20g dark)
2. 120g pistachio cream*
3. 10g butter
4. 1/2 recipe feuilletine* (or 60g/half a box, if store bought)
5. flaky sea salt
6. silicone chocolate/candy mold(s), or a container lined with plastic wrap/parchment

*See further steps for details

We use pistachio cream in this recipe, which is essentially pistachios blended until they become a buttery paste, then mixed sugar to make a sweet, smooth, creamy paste. The texture resembles peanut butter, but tastes of rich pistachio and has a vibrant natural green colour.

You can buy it in the grocery store or online. If you can’t find it, you can make your own too!

1. 100g shelled raw pistachios (unsalted) OR pistachio butter/paste
2. 120g confectioners (icing) sugar
3. pinch of salt

Blend the pistachios in a food processor or blender at high speed until silky smooth. This may take up to 15 minutes. Scrape down the sides occasionally to help everything mix. If needed, you can add a few drops of neutral oil to help it break down. Add sugar and salt and mix well. You only need half for the recipe!

Instead of knafeh, we’ll use feuilletine (crepe dentelle) for the crunch in our chocolate bar. You can find this easily for 1-2€ at the grocery if you’re in Europe. Otherwise, you can make some at home!

1. 25g flour
2. 25g sugar
3. 25g egg white
4. 25g butter (melted)

Whisk together flour and sugar in a small bowl. Mix in egg whites until smooth, then melted butter. Brush in a very thin layer (1-2mm) on parchment paper, and bake at 200C for 5 minutes. Watch closely, as it will burn quick! You want the entire sheet to be golden brown. Remove from the oven and let cool completely. It should be fragile and crispy, and it’s fine if it breaks!

In a medium bowl, combine the pistachio cream and butter, mixing until smooth. Crush the feuilletine with your hands into small shards, stirring into the mixture. Once everything is very well combined, set aside.

Finely chop your chocolate of choice (dark, milk, semisweet, white, or a mixture*). Add 2/3 of it to a bowl and microwave in 30 second increments, or use a bain marie to melt by hand. As soon as it’s just melted, stir until smooth, and slowly add the remaining 1/3. Stir until smooth. Pour half into your mold(s) and brush up the edges. Place in the refrigerator or freezer until hard.

*You can also use almond bark or melting wafers

Press the pistachio mixture firmly ontop of the chilled chocolate and smooth down. Cover with the remaining chocolate (reheat to melt if needed) and smooth into a thin layer. Sprinkle with salt and leave in the fridge to stay fresh. Enjoy!