The Dubai Chocolate Recipe That Broke My Kitchen (And My Mind)

Okay, so everyone’s been asking me about this Dubai chocolate thing that’s been all over TikTok. And look, I’m gonna be honest with you – I thought it was just another internet food trend that would taste like disappointment. But here I am, three burnt batches later, finally getting it right and completely obsessed.

My neighbor Karen brought me a piece from some fancy shop downtown last month, and I literally couldn’t stop thinking about it. The crunch, the sweetness, that weird pistachio thing happening… I HAD to figure out how to make it myself. Because spending $25 for three pieces of chocolate? My wallet said absolutely not.

What Even Is Dubai Chocolate?

So basically, it’s this viral chocolate creation that’s got everyone losing their minds on social media. Think of it as a chocolate bar stuffed with crunchy, sweet, nutty filling that makes the most satisfying sound when you bite into it. The original uses kanafeh (which I had never heard of before this whole obsession started), but I’ve figured out a way to make it work with stuff you can actually find at a regular grocery store.

The first time I tried making this, I used regular phyllo dough because that’s what some YouTube video told me to do. Disaster. Complete disaster. It turned into this soggy, weird mess that my dog wouldn’t even eat. And Bruno eats literally everything, including that questionable leftover pizza from last week.

My Kitchen Disasters :

Version 1.0 was the phyllo incident I just mentioned. Version 2.0, I got cocky and tried to make my own chocolate from scratch. Three hours later, I had what looked like chocolate-flavored sand. My 12-year-old took one look and said, “Mom, this looks like cat litter.” Kids. Brutally honest.

Version 3.0 was when I finally swallowed my pride and bought decent chocolate, but I completely burned the pistachios because my phone rang and it was my mother, and you know how that goes. Twenty minutes later I’m still on the phone and my kitchen smells like a campfire.

But version 4.0? Now we’re talking.

The Ingredients That Actually Work :

Here’s what you need, and trust me, don’t cheap out on the chocolate:

• 2 cups of shredded wheat cereal (I use the unfrosted kind – found this trick by accident when I ran out of kanafeh)
• 1 cup unsalted butter (don’t use margarine, just don’t)
• 1 cup crushed pistachios (buy them already shelled unless you hate yourself)
• 3/4 cup tahini (the good stuff, not the separated mess from the bottom shelf)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract (real vanilla, not the fake stuff)
• 1/4 tsp salt (sea salt if you’re fancy, regular if you’re normal like me)
• 12 oz dark chocolate (70% cocoa works best – I use Ghirardelli)
• 2 tbsp coconut oil (for tempering the chocolate)

Now, here’s the thing about shopping for this. Good luck finding decent pistachios this time of year that don’t cost more than your mortgage payment. I’ve started buying them in bulk from Costco because apparently I make this recipe way too often now.

The Method :

Step 1: Make the Filling (The Fun Part)

First, preheat your oven to 350°F. And actually set a timer this time – I’m looking at you, past me who burned the pistachios.

Take your shredded wheat cereal and pulse it in a food processor until it’s roughly chopped. You want it chunky, not powder. Think “pleasant crunch” not “dental work required.”

Melt your butter in a large skillet over medium heat. Add the chopped cereal and stir constantly for about 5-7 minutes until it turns golden brown. This is where the magic happens – it starts smelling like toasted heaven. If it starts smoking, turn down the heat. We’re toasting, not cremating.

Step 2: The Pistachio Situation

While that’s cooling down (and seriously, let it cool or you’ll burn your tongue like I did), roughly chop your pistachios. I use my food processor for this too because I’m lazy and it’s already dirty anyway.

Mix the pistachios, tahini, powdered sugar, vanilla, and salt in a bowl. It’ll look weird and paste-y. That’s normal. My first time making this, I thought I’d messed up because it looked like chunky hummus.

Step 3: Combine and Chill

Mix your cooled cereal mixture with the pistachio mixture. This is messy. Like, really messy. I recommend doing this with clean hands because a spoon just won’t cut it. Press the mixture into a lined 8×8 pan and stick it in the freezer for at least 2 hours.

Actually, you know what? Make this part the night before. I tried to rush it once and ended up with chocolate soup because the filling wasn’t solid enough.

Step 4: Chocolate Time (Don’t Mess This Up)

Here’s where I almost gave up the first few times. Tempering chocolate sounds scary, but it’s really not that bad once you get the hang of it.

Melt 8 oz of your chocolate in a double boiler (or just a bowl over simmering water – I don’t own fancy equipment). Stir constantly until it reaches 115°F if you have a thermometer, or until it’s smooth and glossy if you’re winging it like me.

Remove from heat and add the remaining 4 oz of chocolate plus the coconut oil. Stir until everything’s melted and the mixture cools to about 84°F. If you don’t have a thermometer, just keep stirring until it thickens slightly but is still pourable.

Step 5: Assembly (The Moment of Truth)

Cut your chilled filling into rectangles. I usually get about 12 pieces from one batch, but honestly, the size depends on how hungry I am when I’m cutting them.

Dip each piece in the tempered chocolate, making sure it’s completely covered. Place on a parchment-lined tray and let them set at room temperature for about 30 minutes.

Pro tip: save some of the chocolate mixture for drizzling on top. Makes them look fancy and covers up any imperfections in your dipping technique.

What I Learned the Hard Way :

Don’t try to speed up the chilling process by putting the chocolate-covered bars in the fridge right away. The temperature shock will make the chocolate bloom and look all white and weird. Still tastes fine, but it looks like you don’t know what you’re doing.

Also, room temperature is crucial for this. My kitchen runs cold in winter, and I had to actually turn up the heat to get the chocolate to set properly. My heating bill was not thrilled.

The filling can be made up to three days ahead, which is great because this recipe is kind of time-consuming. I usually make a double batch of filling and freeze half for later.

The Real Talk Section :

Look, this isn’t health food. One piece probably has more calories than my entire breakfast, but sometimes you need chocolate that makes you question all your life choices in the best possible way.

My kids are obsessed. My husband, who claims he doesn’t like sweet things, ate four pieces yesterday when he thought I wasn’t looking. Even my mother-in-law asked for the recipe, and she never asks for my recipes.

Is it exactly like the $25 version from the fancy shop? No. Is it close enough that I don’t feel like I’m missing out? Absolutely. Plus, now I can make it whenever I want without taking out a small loan.

Storage and Serving :

These keep for about a week at room temperature in an airtight container. If your house runs warm, store them in the fridge but let them come to room temperature before eating. Nobody wants to chip a tooth on rock-hard chocolate.

I like to cut them into smaller pieces for serving because they’re pretty rich. Though I’ve definitely eaten a whole bar by myself while watching Netflix, so no judgment here.

Final Thoughts :

This recipe took me way too many attempts to get right, but now I’m kind of proud of my little chocolate operation. My counter is permanently stained with chocolate, my food processor has seen better days, and I’ve probably eaten my weight in pistachios, but it was worth it.

If you try this, let me know how it goes! And if you have any tricks for making the chocolate tempering less nerve-wracking, I’m all ears. Currently stress-eating my mistakes over here.

Happy cooking! (And may your chocolate not seize up like mine did that one traumatic Tuesday.)

Now I’m craving these again. Thanks a lot, brain. 😅