Hold onto your taste buds, this viral pistachio chocolate bar from Fix Dubai is about to become your new dessert obsession. Imagine a thick shell of rich, silky chocolate filled with nutty pistachio spread and crunchy phyllo bits… Chef’s kiss perfection. And the best part? You can make this luxurious treat right in your own kitchen! This recipe is all about indulgence, bringing you the deliciousness Dubai’s dessert scene is known for, with just a few ingredients and steps.
Why the Dubai Chocolate Bar Is Everything Right Now
These pistachio chocolate bars aren’t just pretty to look at (although they definitely are!). They have that irresistible combo of creamy, crunchy, sweet, and nutty that makes every bite unforgettable. And let’s be honest: anything with chocolate and pistachio is already a win. Plus, there’s something extra special about a dessert that feels luxurious, but is actually super easy to make at home.
You’ll Need:
- Chocolate Bar mold
- High-quality chocolate (milk, dark, or semi-sweet)
- Pistachio Spread (my favorite is Pistakio)
- Shredded Phyllo Dough
- Butter
- Dulcey Chocolate
- Tahini
Tips For Melting Chocolate
Melting chocolate doesn’t have to be a challenge. With the proper technique, it can be a smooth operation, and you’ll have a velvety pool of luxurious chocolate in no time. Here are the best ways to melt chocolate:
Double Boiler
- Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water. A glass or metal mixing bowl on top of a saucepan half-full of water works as a stand-in if you don’t have a double boiler on hand.
- Allow chocolate to melt, stirring occasionally, until smooth.
Direct Heat
- When you’re adding chocolate to a batter or melting with butter, the direct heat method works well, but it’s not the best choice for molding or dipping chocolate.
- Place chopped or broken chocolate in a saucepan over very low heat and stir constantly to avoid scorching. Remove from heat when only small lumps of chocolate remain, and stir until completely melted.
Microwave
- Place chocolate in microwave oven in a heatproof glass bowl or container and heat at medium power (50 perfect) for 30-second intervals. Remove and stir each time before returning to microwave and repeating. Each microwave is unique and affects the chocolate differently so please monitor closely. When only small lumps remain, continue to stir until completely melted.
Tempering Chocolate
Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
Watch your temperature! Use a candy thermometer to avoid heating chocolate above 130°F. Chocolate is very sensitive to heat and will scorch or seize easily.
Be sure that your work surface, pans, and tools are absolutely dry before melting chocolate. Even a drop of water or other liquid can cause chocolate to “seize up”
Here is the best method for tempering chocolate:
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F.
Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.
Why You Need These Bars in Your Life
These bars are rich and satisfying, but not overly sweet—perfect with coffee or as a luxe treat at the end of the day. Plus, you’ll feel like a dessert pro for recreating this famous treat! Share a batch with friends, or (let’s be real) keep them all to yourself because they’re that good.
Maybe one day, we will all get to taste the real thing but until then it’s SO easy to whip up these pistachio chocolate bars at home.
Ready to bring a taste of Dubai to your kitchen?
Gina
Ingredients
Instructions
- Melt half of your semi-sweet chocolate in a double boiler or microwave-safe bowl (tempering optional).
- Once the chocolate is melted, pour it into your chocolate bar molds and let the excess drip off. If doing a design with the white chocolate, drizzle the white chocolate first.
- Then place that chocolate filled mold in the fridge or freezer to harden.
- Now make the filling. Chop the shredded phyllo dough and place it in a sauté pan with the melted butter over medium heat. Stir until the shredded phyllo is golden brown and crispy.
- Place the crispy phyllo shreds into a large bowl and mix it with the pistachio spread. You could leave it like that or also mix in the tahini and dulcey chocolate and adjust amounts to your preferred taste. (keep tasting until it's perfectly balanced). Add a pinch of salt to kick up all the flavors and mix well.
- Once the chocolate is firm, remove it from the fridge and spread a layer of the pistachio filling on top. Leave a little border empty on the edges so that it won’t ooze out later.
- Melt the remaining half of the chocolate and pour it over the filling then smooth it out with an offset spatula. Then scrape off the extra with a bench scraper and set in the fridge or freezer until fully set.
- Remove chocolate from the mold, trim the edges and enjoy!