What is Dubai Chocolate?
Dubai Chocolate is a gourmet confection featuring a tempered chocolate shell filled with toasted kataifi (shredded phyllo), pistachio paste, and tahini. Originally popularized by Dubai’s Fix Dessert Chocolatier, it has become a global luxury standard for its unique sensory “crunch” and Middle Eastern flavor profile.
What Makes It “Authentic”? The Anatomy of a Dubai Bar
What exactly is the “Dubai Style” chocolate bar?
To understand the obsession, you have to look past the viral TikTok “crunch” videos and examine the culinary architecture. An authentic bar isn’t just chocolate—it is a specific balance of Levantine dessert tradition and modern chocolate tempering science.
The “Crunch” Entities: The Secret in the Filling
The unmistakable sound of a Dubai bar comes from Kataifi (also known as Kadayif). This shredded, fine-spun phyllo pastry is toasted in clarified butter until it reaches a glass-like fragility. In a legitimate bar, this is then enrobed in a mixture of two critical semantic anchors:
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Pistachio Praline/Paste: High-end versions use 100% pure pistachio butter (often sourced from Antep or Bronte) rather than synthetic, bright-green “creams.”
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Tahini: This is the unsung hero. The sesame paste provides a nutty, slightly bitter counterpoint to the sweetness of the milk chocolate, ensuring the bar isn’t cloying.
Why Mass-Market Imitations Fail
Most high-street “dupes” use compound chocolate (replacing cocoa butter with vegetable fats) and replace the labor-intensive toasted kataifi with puffed rice or simple wafers. These imitations lack the Type V crystallization (the “snap”) of a real tempered shell and fail to deliver the moisture-controlled, gooey interior that defines the Fix legacy.
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Outer Shell: 3mm thick tempered Belgian milk chocolate with hand-painted gold/green splatters.
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The “Green Core”: Semi-liquid pistachio butter emulsified with toasted kataifi strands.
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The Base: A secondary layer of chocolate, sealed to preserve the filling’s crunch from atmospheric humidity.
Where to Buy Dubai Chocolate in the UK (2026 Stock Tracker)
The primary barrier for UK enthusiasts isn’t the price—it’s the availability. Because of the global pistachio shortage sparked by the 2025 craze, stock levels at major retailers fluctuate daily. We track the four tiers of UK availability:
Tier 1: Supermarket “Inspired” Bars
Retail giants like Lidl (via their Fin Carré range) and Aldi have introduced seasonal “Dubai-style” bars. These are the most accessible but often sell out within minutes of a restock. Waitrose has also partnered with Lindt to stock their Dubai Style Pistachio bars in select London and South-East branches.
Tier 2: Boutique UK Artisans (The Best Quality)
For an authentic experience without the import fees, look to local master chocolatiers.
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London: Maison Samadi offers a couture version that rivals the original.
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Manchester: Cocoa Cabana (Ancoats/West Didsbury) has gained regional fame for their handmade “Knafeh” bars.
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Online: Boutique shops on Etsy UK and TikTok Shop UK provide “small-batch” runs, though we recommend checking for “100% pure pistachio” in the ingredients to avoid low-tier imitations.
Tier 3: The Original (Fix Dessert Chocolatier)
Getting the original Fix bar in the UK still requires international resellers or “mule” services. Prices often exceed £25 per bar due to the required cold-chain shipping from the UAE to preserve the delicate filling.
Tier 4: TikTok Shop Trends
Currently, the “HML Dubai Luxe” and “The Dodo Chocolates” are the most viral UK-based sellers on social commerce, frequently offering bundle deals for multipacks.
| Retailer | Format | Est. Price | Stock Status |
| Lidl GB | 100g Bar | £2.99 | Check In-Store |
| Waitrose/Lindt | 150g Bar | £6.00 | Limited Stock |
| Maison Samadi | 190g Gourmet | £23.50 | In Stock |
| Artisan Makers | Small Batch | £12 – £18 | Pre-Order |
The “Science of the Snap”: A Masterclass in Texture
To the untrained eye, the Dubai bar is just a trend. To a chocolatier, it is a complex study in Cocoa Butter Crystallization. Achieving that iconic “snap” while maintaining a molten green core requires more than just melting chocolate—it requires the precise engineering of Type V crystals (Beta crystals).
The Physics of the Temper
If you simply melt chocolate and let it cool, it becomes dull, waxy, and streaks with “bloom.” To get the high-gloss finish seen in original Fix bars, the chocolate must be heated to 45°C to break all existing crystal structures, then cooled to exactly 27°C, and finally gently reheated to 29-30°C (for milk chocolate). This specific temperature curve forces the cocoa butter to form stable Type V crystals, providing the structural integrity needed for enrobing a heavy, overstuffed filling.
The Maillard Reaction: Kataifi Toasting
The “crunch” isn’t just about the pastry; it’s about chemistry. When you toast Kataifi in clarified butter (Ghee), you are triggering the Maillard reaction. The sugar and amino acids in the pastry strands transform, creating that deep, nutty aroma.
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Expert Tip: You must toast at a steady 170°C. Anything higher burns the milk solids in the butter; anything lower leaves the pastry “chewy” rather than brittle, ruining the shelf stability of the final bar.
The “Gold Standard” of Pistachios
Top-ranking bars avoid oily, separated fillings by monitoring Moisture Content. We target a 13–15% moisture gold standard for the pistachio butter. If the nuts are too fresh (high moisture), the filling will eventually soften the chocolate shell from the inside out, turning your bar soggy within 48 hours.
The DIY Recipe: How to Make Professional Dubai Chocolate at Home
Follow these professional-grade steps to replicate the viral experience in a UK kitchen.
The Master Ingredients List
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200g High-quality Milk Chocolate (min. 30% Cocoa Solids)
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150g Frozen Kataifi Pastry (Found in Middle Eastern grocers like Sami’s Superfoods or Ubuy UK)
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50g Unsalted Butter or Ghee
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200g 100% Pure Pistachio Paste (Look for Antep origin for the deepest green)
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2 Tablespoons Premium Tahini (The “Bliss Point” Balancer)
Step-By-Step Execution
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Sourcing in the UK: Visit a local Turkish or Greek grocer for “Kunafa Dough.” If buying on Amazon, ensure it is the “shredded” variety, not the flat phyllo sheets.
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The Perfect Filling: Toast the kataifi until dark golden. Let it cool completely before mixing. Fold in the pistachio paste and tahini.
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Pro Tip: Your filling should be a thick, malleable paste. If it’s runny, you’ve used too much tahini; if it’s crumbly, add a teaspoon of melted cocoa butter.
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Tempering the Shell: Use the “Seeding Method.” Melt 2/3 of your chocolate to 45°C, then stir in the remaining 1/3 (finely chopped) to bring the temperature down to the 30°C sweet spot.
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Assembly: Paint your mold with colored cocoa butter (optional), pour a thin layer of tempered chocolate, and chill for 2 minutes. Add a generous amount of filling, then seal with the remaining chocolate.
Left (Wrong): Oily, separated filling that leaks through the shell.
Right (Correct): A dense, vibrant green “nest” that holds its shape when the bar is snapped.
Consumer Safety & The “Fake” Alert
As of 2026, the market is flooded with “Dubai-Style” bars that are, frankly, deceptive.
The “Green Compound” Trap
Because of the Global Pistachio Shortage of 2025/2026, the price of pure pistachio kernels has surged by over 35%. To cut costs, many mass-market UK brands are using “Green Compound Chocolate.” This is essentially white chocolate dyed green with vegetable oil and artificial flavoring.
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The Smell Test: Real Dubai chocolate smells like toasted nuts and rich cocoa. “Fakes” often have a cloying, marzipan-like chemical scent.
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The Snap Test: If the bar bends before it breaks, it’s made with vegetable fats, not tempered cocoa butter.
Interactive Feature: “Find Your Flavor” Quiz
The Dubai chocolate trend has evolved beyond just pistachio. Use this quick guide to find your perfect match:
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“Which Dubai bar is best for my palate?”
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Love high-contrast? Try the Dark Chocolate & Sea Salt Knafeh bar.
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Prefer creamy textures? The White Matcha & Pistachio fusion is the 2026 “IT” flavor.
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Traditionalist? Stick to the Milk Chocolate & Tahini original.
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Frequently Asked Questions (FAQ)
Is Dubai Chocolate Halal or Vegetarian? Generally, yes. Most authentic recipes use only plant-based fillings (nuts/pastry) and dairy-based chocolate. However, in the UK, always check the label for E471 emulsifiers—ensure they are plant-derived to guarantee Halal status.
Why is it so expensive (£12–£20 per bar)? You are paying for the Pistachio Commodity Crisis and the labor-intensive tempering process. A single artisanal bar takes approximately 45 minutes of active “hands-on” time to produce.
Can I freeze it? No. Freezing destroys the delicate Type V crystals in the chocolate, leading to “sugar bloom” (white spots). Store your bar in a cool, dry place (18°C) or the fridge for up to 14 days.
The Origin Story: Sarah Hamouda & the Fix Legacy
The “Dubai Chocolate” phenomenon didn’t start in a boardroom; it started with a pregnancy craving. In 2021, British-Egyptian entrepreneur Sarah Hamouda co-founded Fix Dessert Chocolatier in Dubai. Her goal was to create “overstuffed” bars that told a story of Middle Eastern heritage. The breakout star, the “Can’t Get Knafeh of It” bar, went from a local favorite to a global obsession in early 2023 after an ASMR video reached 100 million+ views. By honoring this origin, we acknowledge that every “crunch” is a nod to Sarah’s vision of reimagining Emirati sweets for a global stage.
