The viral Dubai chocolate bar, a pistachio-crammed sensation that has captivated social media, is now within your culinary reach. Created in the UAE in 2022 by chocolatier Sarah Hamouda to satisfy a pregnancy craving, this treat has become a global phenomenon. Our in-house perfectionist has tested every fiddly step to bring you the definitive guide to crafting this superb gift at home.
The Heart of the Matter: Pistachios and Paste
The defining ingredient is, unsurprisingly, the pistachio. This nut provides the key flavouring and the vibrant green colour that has made the bar so visually iconic. Since the dessert went viral, global pistachio kernel prices have reportedly risen by a third, according to an April report in the Financial Times. While not the most economical choice, the result is far more memorable than an unwanted scarf or novelty gin.
Many recipes suggest using ready-made pistachio cream or crème. However, these can be wincingly sugary, with some containing as little as 10% pistachio. For a superior and more cost-effective result, making your own paste is recommended, provided you have a food processor. Toasting the nuts first, as suggested by food blogger Rama, delivers a significantly nuttier flavour. For the best colour, consider the tedious but rewarding task of skinning the toasted nuts after shelling, which Rama insists upon.
When blending, aim for a coarser, rubble-like texture rather than an ultra-smooth cream to maximise the pistachio presence in both flavour and texture. A few drops of green food colouring can enhance the visual appeal, a trick Rama employs unapologetically. For a budget-friendly alternative, you could substitute peanut butter or another nut butter, adjusting the sugar accordingly.
Building Texture and Flavour: The Crunch and The Cream
The signature crunch comes from kataifi pastry, a shredded phyllo-like dough commonly used in Middle Eastern desserts like baklava. It should be toasted until golden, ideally in the oven alongside the pistachios for efficiency. If kataifi is unavailable, roughly crushed cornflakes make a good substitute, offering a better crunch than the sometimes suggested Shredded Wheat.
To bind the dry components and add creaminess, a filling is essential. While some recipes use melted white chocolate or double cream, these can add excessive sweetness or unwanted moisture. A superior method, again from Rama, uses milk powder and icing sugar. This provides rich creaminess without water, which can soften the pastry, and allows you to control the sweetness. A pinch of salt is non-negotiable to elevate the nutty flavour.
The original FIX bar includes tahini for a bitter edge, but to keep the pistachio flavour pure, flavourless coconut oil is an excellent alternative. Being solid at room temperature, it also helps the filling stay firm.
The Chocolate Shell: Tempering and Topping
In keeping with the original, milk chocolate is the coating of choice. While Ravneet Gill's version uses dark chocolate, it can overpower the delicate pistachio filling. If you prefer dark, opt for one with a lower cocoa percentage.
Tempering chocolate—a process of carefully melting and cooling to stabilise the cocoa crystals—is optional. It gives a professional snap and sheen and keeps the bar firmer at room temperature, but for a homemade gift, it may be an unnecessary complication. To decorate, the Kitchn's method of drizzling green-tinted white chocolate over the top is simple yet impressively effective.
For presentation, a deep 25cm x 13.5cm x 2cm chocolate bar mould is ideal. Alternatively, follow Good Housekeeping's lead and create individual Dubai chocolate balls for a boxed gift. Whichever form you choose, be sure to store it in a pet-proof box—emergency vet bills are nobody's idea of a great Christmas present.
Has this viral trend of crunchy pastry, sweet chocolate, and rich pistachio butter passed you by, or have you already fallen for its verdant charms? If you've tasted the original, did it live up to the hype? Consider customising your batch with spices or different nuts to make it your own.
