Dubai Chocolate Bark

The candy bar that broke the internet. Dubai chocolate bark gives you that same pistachio, knafeh, chocolate combination without hunting down a $20 import bar. It takes 30 minutes and zero baking skill.

Ingredients

  • 200g milk chocolate, chopped
  • 200g dark chocolate, chopped
  • 1 cup shelled pistachios, roughly chopped
  • 100g knafeh (kataifi) pastry, shredded
  • 3 tbsp unsalted butter
  • 1/2 cup tahini or pistachio cream
  • 2 tbsp honey
  • Maldon flaky sea salt

Step-by-Step Instructions

Step 1: Toast the Knafeh

Shred the kataifi pastry into small pieces. Melt the butter in a skillet over medium heat and toss in the pastry. Stir constantly for about 5 minutes until it turns deep golden and smells nutty. Transfer to a plate to cool. It crisps up more as it sits.

Step 2: Melt the Chocolate

Combine the milk and dark chocolate in a heatproof bowl. Melt over a double boiler, stirring until smooth. Microwave works too, just go in 30-second bursts and stir between each one.

Step 3: Build the First Layer

Line a sheet pan with parchment paper. Pour about half the melted chocolate onto the parchment and spread it into an even layer, roughly 1/4 inch thick.

Step 4: Add the Filling

Dollop the tahini (or pistachio cream) across the chocolate. Drizzle the honey over it. Scatter most of the crispy knafeh and about two-thirds of the chopped pistachios.

Step 5: Seal and Top

Pour the remaining chocolate over everything. Use an offset spatula to spread it gently without disturbing the layers too much. Sprinkle the last of the pistachios and a good pinch of flaky sea salt on top.

Step 6: Chill and Break

Refrigerate for at least 2 hours until completely set. Break into irregular shards. Store in the fridge.

Serving Suggestions

  • Stack pieces on a board for a dinner party dessert spread
  • Wrap in wax paper and give as gifts
  • Crumble over vanilla ice cream

Tips

  • Pistachio cream makes this more authentic, but good tahini works great and is easier to find
  • Don’t skip toasting the knafeh. Raw kataifi is chewy and sad. Toasted is the whole point.
  • If you can’t find kataifi pastry, shredded phyllo works in a pinch
  • Let the first chocolate layer set for 5 minutes in the fridge before adding fillings if your kitchen runs warm