Viral Knafeh Chocolate Bar: 1 Perfect Dubai Recipe

Oh, you guys, have you seen these incredible Knafeh Chocolate Bars popping up everywhere? My feed has been just FLOODED with them, and I honestly couldn’t resist trying to recreate that magic myself. It’s this amazing blend of super crispy, golden kunafa dough, a rich, nutty pistachio-tahini filling, all wrapped up in a smooth, decadent chocolate shell. Seriously, the Knafeh Chocolate Bar (or the ‘Dubai Chocolate’ as some are calling it!) is a total game-changer. I first stumbled upon one at a little specialty shop downtown, and I swear, it was love at first bite. It took me a few tries, but I think I’ve cracked the code on how to get that perfect balance at home!

Why You’ll Love This Knafeh Chocolate Bar (Dubai Chocolate) Recipe

Okay, so why should you absolutely make this recipe? Get ready:

• Flavor Explosion: It’s that perfect mashup of sweet chocolate, earthy pistachio, nutty tahini, and that unforgettable crispy knafeh crunch.
• Texture Heaven: Seriously, the crunch from the kunafa against the smooth chocolate and creamy filling? *Chef’s kiss!*
• Gorgeous to Look At: These bars look like they came straight from a fancy boutique. They’re showstoppers!
• Fun Project: It’s such a cool way to bring a viral sensation right into your own kitchen. You’ve got this!

Ingredients for Your Knafeh Chocolate Bar (Dubai Chocolate)

Alright, to get that incredible texture and flavor, we need to gather a few special things. Don’t worry, most of them are pretty easy to find! Here’s what you’ll need:

For the Chocolate Shell:

• 2 cups (around 340g) of your favorite good-quality milk or dark chocolate, chopped up nice and small. Quality matters here, trust me!
• 1 tablespoon cocoa butter (this is totally optional, but it makes tempering the chocolate SO much easier and gives it this gorgeous shine. If you don’t have it, no worries!)

For the Crispy Knafeh Layer:

• 4 ounces (about 115g) of frozen shredded kunafa pastry dough – you know, that stringy stuff, also called kataifi. Just make sure it’s thawed out!
• 1/4 cup unsalted butter, melted until it’s all liquid gold.
• 2 tablespoons granulated sugar – this is optional, but it helps get that extra crispy, golden finish.

For the Pistachio-Tahini Crunch Filling:

• 1/2 cup of smooth pistachio spread or unsweetened pistachio butter.
• 2 tablespoons of tahini (that wonderful sesame paste!).
• 1/4 cup of those crispy kunafa crumbs we’ll make in the next step – they’re key!
• 1/4 cup of finely chopped pistachios. We want some extra crunch and bright flavor in there!
• 1-2 tablespoons powdered sugar, just to sweeten it up a touch if you like.

Essential Equipment for Making Your Dubai Stuffed Chocolate Bar

Honestly, you don’t need a whole professional kitchen for this! Just a few key players will make your life SO much easier. You’ll definitely want a good silicone chocolate bar mold – they’re great because the chocolate pops right out. A double boiler setup (or just a heatproof bowl over a saucepan of simmering water) is your best friend for melting chocolate without burning it. You’ll also need a couple of trusty baking sheets for crisping up that kunafa and some basic mixing bowls. That’s it! Simple tools for a ridiculously delicious result.

How to Prepare Your Homemade Knafeh Chocolate Bar

Alright, let’s get down to business! Turning these amazing ingredients into a stunning Knafeh Chocolate Bar is actually pretty fun, more like an edible art project than a chore. Just follow these steps, and trust me, you’ll feel like a total pro! It all starts with getting that foundation right. We’ll make sure everything is prepped and ready so we can assemble these beauties like a dream.

Step 1: Creating the Crispy Knafeh Layer

First things first, we gotta get that knafeh super crispy! Preheat your oven to 350°F (175°C), that’s about medium-high heat. Take your thawed kunafa dough – that stringy stuff also known as kataifi pastry – and just shred it up really finely with your fingers. Seriously, it’s the best way to get it to a nice, uniform texture, kind of like thin noodles. Toss it all in a bowl with that melted butter and, if you’re feeling it, a little sugar for extra crispiness and a hint of caramelization. Spread it out in a single layer on a baking sheet lined with parchment paper (makes cleanup a breeze!). Bake for about 10-15 minutes, keeping a close eye on it and giving it a stir halfway through, until it’s beautifully golden brown and crunchy. You want it to sound brittle when you touch it. Let it cool completely on the baking sheet. We’ll set aside about 1/4 cup of this crunchy goodness for our filling, and the rest is for layering inside our chocolate bars.

Step 2: Crafting the Pistachio-Tahini Crunch Filling

Now for the creamy, dreamy center that makes this Knafeh Chocolate Bar so special! In a small bowl, just stir together that luscious pistachio spread (or unsweetened pistachio butter if you can find it), the tahini for that signature nutty depth, the 1/4 cup of crispy kunafa crumbs we just made (they add amazing texture!), and those finely chopped pistachios for even more crunch and flavor. Mix it all up until it’s smooth and well combined. If you like your fillings a bit sweeter, stir in a tablespoon or two of powdered sugar until it’s just right for your taste. Easy peasy!

Step 3: Mastering the Chocolate Shell

Okay, time to get serious – chocolate time! The key here is to melt and temper your chocolate. This gives it that gorgeous shine and that satisfying snap when you break your bar, and it stops it from getting that dull, chalky look. I’m using a simplified method that works wonders: put about three-quarters of your chopped high-quality chocolate (and that optional cocoa butter if you grabbed some, it helps a lot!) into a heatproof bowl. Set that bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t actually touch the water – we don’t want to scorch it! Stir slowly and constantly until it’s all melted and smooth. For dark chocolate, you want it to reach around 115°F (46°C), or about 105°F (40°C) for milk chocolate. Then, take the bowl off the heat and stir in the remaining quarter of the chopped chocolate. Keep stirring until it’s all melted in. This process helps cool the chocolate down to the perfect working temperature (around 88-91°F/31-32°C for dark, or 84-86°F/29-30°C for milk) so it’ll set up beautifully.

Step 4: Assembling Your Knafeh Chocolate Bar

Now for the fun part – building these beauties layer by delicious layer! Grab your silicone chocolate bar mold. Pour a thin, even layer of that lovely tempered chocolate into each little cavity. Make sure you get it all up the sides too, creating that little shell. Gently tap the mold on your counter a few times – this is crucial for getting rid of any pesky air bubbles trapped in the chocolate. Pop that mold into the refrigerator for about 5-10 minutes, just until the chocolate is set but not rock hard. Once the base is firm, take it out. Spoon a layer of that irresistible pistachio-tahini filling right onto the chocolate base in each spot, pressing it down *gently* with the back of your spoon. You don’t want it to spill over the edges! Next, carefully spoon a layer of your reserved crispy knafeh over top of the filling, pressing it down lightly. Finally, pour the rest of your tempered chocolate over everything, making sure to cover all the filling and knafeh completely. Give the mold another good tap on the counter to level it all out and ensure there are no gaps.

Step 5: Chilling and Unmolding

And now, the moment of truth requires a little patience! Pop the filled mold(s) back into the refrigerator for at least 30 minutes, or until the bars are completely firm and solid. You’ll know they’re ready when they look opaque through the silicone. Once they’re perfectly chilled, carefully unmold your gorgeous Knafeh Chocolate Bars. They should just pop right out thanks to the silicone mold. If any edges look a little rough, you can carefully trim them with a small knife. Ta-da! You’ve just made your own viral Dubai Chocolate!

Tips for Success with Your Knafeh Pistachio Chocolate Bar

Okay, so you’ve got all the ingredients, the mold is ready, and you’re excited to make your own Knafeh Chocolate Bar. That’s awesome! I’ve made these a few times now, and I’ve picked up a few little tricks that really make a difference. This isn’t just about following a recipe; it’s about making it *work* beautifully. A few simple things can take your Knafeh Pistachio Chocolate Bar from good to absolutely spectacular!

First off, the chocolate quality is a big deal. I know it can be tempting to grab whatever’s on sale, but using good chocolate, especially one that takes well to tempering, will give you that gorgeous shine and satisfying snap. It’s really worth the splurge! Also, when you’re crisping up that kunafa, make sure it cools *completely*. Warm knafeh in your chocolate mold? Big no-no, it’ll melt everything into a beautiful mess. And about that tempering – don’t be too scared! Even if you don’t reach the perfect temperature, making sure your chocolate is smooth and has been stirred well will get you pretty darn close. My secret is to stir, stir, stir! Remember, patience with chocolate is key, just like when you’re perfecting those chewy brookies.

When you’re filling those molds, remember we’re layering here. Be gentle! Don’t overfill the pistachio filling, and try to get an even layer of knafeh. And when it’s time to pour the final chocolate layer, give that mold a good few taps on the counter. Seriously, those little taps are like magic for smoothing everything out and getting rid of air bubbles that can make your bars look less than perfect. It’s all about those little details that make your homemade Dubai Chocolate bars look like they came from a fancy shop!

Ingredient Notes and Substitutions for the Dubai Chocolate Bar

Alright, let’s talk about some of these ingredients, shall we? Sometimes you might not have exactly what the recipe calls for, or maybe you’re just curious about what else would work. For the chocolate shell, if you can’t find cocoa butter to help with tempering, don’t sweat it! Good quality chocolate *can* be tempered without it, it just might take a little more fussing. And you can totally use either milk or dark chocolate, depending on what you love most! For the pistachio spread, if you can’t find it in your local store, a good quality unsweetened pistachio butter will be perfect. Just give it a good stir before you use it. The key is that lovely pistachio flavor!

Frequently Asked Questions about Knafeh Chocolate Bars

Got questions about whipping up your own viral Knafeh Chocolate Bar masterpiece? I’ve got you covered! It’s totally normal to have a few things you’re wondering about, especially when you’re trying something this new and exciting.

Can I make this without a chocolate mold?

Oh, that’s a common one! While a silicone chocolate bar mold makes things *way* easier and gives you that professional look, you *can* totally make these without one. Try lining a small, shallow baking dish with parchment paper – make sure there’s a little overhang so you can lift it out easily. Then, just spread your layers directly into the dish. Once it’s firm, you can cut it into bars or squares. It won’t have the perfect bar shape, but trust me, it’ll still taste just as amazing! It’s a bit like making a no-bake cookie or a chocolate cookie bar base.

How do I store my homemade Knafeh Chocolate Bars?

These beauties are best stored in an airtight container in the refrigerator. The chocolate shell needs to stay firm, and the fridge keeps everything nice and stable. They’ll keep well for about a week, though honestly, they usually disappear way faster than that! If you’re taking them to a friend’s place, pop them in a small cooler bag, especially if it’s warm out.

What kind of chocolate is best for this recipe?

For the absolute best flavor and that gorgeous snap, I really recommend using a good quality chocolate that’s meant for melting and tempering. Look for chocolate that lists cocoa butter as an ingredient. Chocolate chips often have stabilizers in them that can make them tricky to temper smoothly. Using either a good milk chocolate or a dark chocolate (around 60-70% cocoa) really lets the other flavors shine. It makes a huge difference, just like using good butter for homemade biscuits!

My chocolate isn’t shiny or snapping – what went wrong?

That usually means the chocolate wasn’t tempered quite right. Tempering makes the cocoa butter crystals align perfectly so the chocolate sets hard and shiny. If it’s dull or soft, the crystals are all wonky. Don’t worry, though! It will still taste delicious. If it’s too soft to unmold, just pop it back in the fridge for a bit longer. Next time, try to be extra careful with your temperatures (around 88-91°F for dark chocolate is the sweet spot!) or use that optional cocoa butter – it really helps stabilize things!

Estimated Nutritional Information

Okay, so figuring out the exact nutrition for something this decadent can be a bit tricky, since it’ll depend on the chocolate you use and the size of your bars! But, as a rough idea, each of these incredible Knafeh Chocolate Bars will likely be packed with deliciousness. Expect them to be fairly high in calories and fat (hello, chocolate and nuts!) with a good dose of carbohydrates from the knafeh and sugar. I usually estimate around 400-500 calories per bar, but honestly, when it tastes THIS good, who’s counting too closely? These are estimates, remember!

Share Your Knafeh Chocolate Bar Creations!

Wow, you made it! I’d absolutely LOVE to see what you whipped up. Did you try any fun twists? Share your amazing Knafeh Chocolate Bar photos with me, or leave a comment below telling me all about your experience! Your feedback helps me, and it inspires other bakers too! You can read more about my baking journey here!

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