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Chocolate Dubai Team
Dubai Chocolate UK: Recipe, Where to Buy & How FIX Differs
Chocolate Dubai Team
2026-10-03
Discover the ultimate Dubai chocolate recipe to make at home, where to buy the ingredients in the UK, and how the original FIX chocolate differs from the rest.
Dubai Chocolate UK: Recipe, Where to Buy & How FIX Differs
Dubai chocolate became famous for one very simple combination: a thick chocolate shell surrounding a creamy pistachio filling and a layer of crisp shredded pastry.
Today, “Dubai chocolate” describes a much wider category of pistachio-and-kunafa chocolate bars, while FIX Dessert Chocolatier remains the specific Dubai brand associated with the original viral phenomenon.
In this guide, you will learn how to make Dubai-style chocolate at home step by step, what temperature to use, how much fat to use with the kunafa, how to build the chocolate shell, how to fill a silicone mold, and how FIX differs from other Dubai-style pistachio chocolate.
You can also find the ingredients and equipment used in this recipe through our Dubai Chocolate Making Supplies page.
What Is Dubai Chocolate?
Dubai chocolate is a filled chocolate bar built around three main textures:
A firm chocolate shell A creamy pistachio filling Crispy shredded kunafa or kataifi pastry
The combination of pistachio, sesame and crisp pastry creates the contrast that makes this style of chocolate so distinctive.
The term “Dubai chocolate” is now used more broadly for many products inspired by this combination. That means a Dubai-style chocolate bar and a FIX Dessert Chocolatier bar are not automatically the same product.
Dubai Chocolate Ingredients
This recipe is designed around ingredients that are easy to work with at home and can also be purchased from our Dubai Chocolate Making Supplies range.
For 2 large filled chocolate bars
| Ingredient | Amount |
|---|---|
| Belgian chocolate compound | 300g |
| Meister Crunchy Pistachio Filling | 200g |
| Baked Kunafa | 100g |
| Ameera Tahina | 15g |
| Pistachio powder | 10g |
| Fine salt | 1g |
Optional fat for extra-crisp kunafa
Because the Baked Kunafa used in this recipe is already baked, you do not need to add butter simply to make the recipe work.
For an extra-rich, more deeply toasted flavour, you can add:
20g unsalted butter or ghee per 100g baked kunafa
This is optional. If your baked kunafa is already very crisp, skip the added fat.
Equipment
You will need:
- Deep silicone chocolate bar molds
- Digital kitchen scale
- Small saucepan or microwave-safe bowl
- Heatproof mixing bowl
- Silicone spatula
- Offset spatula or scraper
- Digital thermometer
Step-by-Step Dubai Chocolate Recipe
Step 1: Prepare the Kunafa
Break the baked kunafa into small pieces to ensure an even crunch.
Measure 100g of baked kunafa.
Break it into small pieces approximately 1–2cm long.
You want pieces small enough to distribute evenly throughout the pistachio filling, but not so small that all of the crunch disappears.
Optional extra-crisp method
If your baked kunafa is not as crisp as you want:
- Preheat the oven to 160°C fan / 180°C conventional.
- Melt 20g unsalted butter or ghee.
- Toss the 100g baked kunafa with the melted fat.
- Spread it in a thin, even layer on a baking tray.
- Bake for 6–10 minutes.
- Stir once halfway through.
- Remove as soon as the pastry becomes evenly golden and crisp.
- Allow it to cool completely before mixing it with the pistachio filling.
Do not continue baking just to make the pastry darker. Over-browning can introduce bitterness.
Important: The oven is used only to crisp the kunafa. Never place the assembled chocolate bar, chocolate shell or filled silicone mold in the oven.
Step 2: Prepare the Pistachio Filling
Mix the pistachio filling with a touch of tahini to balance the sweetness.
Place the following into a bowl:
- 200g Meister Crunchy Pistachio Filling
- 15g tahini
- 10g pistachio powder
- 1g fine salt
Mix thoroughly until completely combined.
The pistachio powder is optional, but it can give the filling a stronger pistachio character and slightly thicker consistency.
The mixture should be:
Creamy Thick enough to hold its shape Not runny
If the filling appears too soft, add a little additional pistachio powder and mix again.
Step 3: Add the Kunafa
ently fold the kunafa into the pistachio cream without losing the crunch.
Make sure the toasted kunafa has cooled completely.
Add the 100g kunafa to the pistachio mixture.
Fold gently with a silicone spatula until the crispy pastry is evenly distributed.
Do not over-mix.
The objective is to coat the pastry while keeping as much of the crisp texture as possible.
Your finished filling should look roughly like this:
Creamy green pistachio filling + clearly visible crispy kunafa pieces
Set the filling aside while you prepare the chocolate.
Step 4: Melt the Belgian Chocolate Compound
Gently melt the milk chocolate compound until smooth and completely liquid.
Measure 300g Belgian chocolate compound.
Place it in a completely dry heatproof bowl.
Melt gently using either:
Microwave: heat in short 15–20 second intervals, stirring thoroughly after each interval.
Double boiler: place the bowl over gently simmering water without allowing the base of the bowl to touch the water.
For a typical milk compound coating, use approximately 40–45°C as the melting range unless the manufacturer's instructions specify otherwise.
Do not overheat it.
Important difference between compound and couverture chocolate
Compound chocolate is formulated differently from couverture chocolate and generally does not require traditional tempering.
Therefore, do not automatically use a couverture tempering curve for this product. If the packaging specifies a different melting or working temperature, follow the manufacturer's specification.
Step 5: Bring the Chocolate to Working Temperature
Bring the chocolate to its optimal working temperature before molding.
After the chocolate has completely melted, remove it from the heat.
Stir slowly and continuously while checking the temperature.
For a typical milk compound coating, a practical working target is around 32–35°C, but the exact manufacturer's specification should take priority.
The chocolate should be:
Fully liquid Smooth Free of unmelted pieces Easy to spread
This is the temperature at which you are ready to build the shell.
Step 6: Create the First Chocolate Shell
oat the sides and corners of the silicone mold to create a strong shell.
Place the clean, completely dry silicone mold on a flat tray.
Pour approximately 50–60g of melted chocolate into each large bar cavity.
Tilt the mold slowly in different directions.
Your goal is to coat:
- The bottom
- The side walls
- Every corner
Pay particular attention to the corners. A weak corner can cause the shell to break when the filling is added.
Turn the mold upside down over the bowl and allow excess chocolate to drain back into the bowl.
Use an offset spatula to scrape the top surface clean.
Chill the shell
Place the mold on a flat tray in the refrigerator for approximately 10–15 minutes, or until the chocolate is firm.
Do not move to the filling stage while the shell is still soft.
Step 7: Fill the Chocolate Shell
Fill the chocolate shells to about 75% capacity, leaving room to seal the bar.
Remove the mold from the refrigerator.
Spoon the prepared pistachio-kunafa filling into each shell.
Fill to approximately 70–75% of the cavity height.
Do not fill all the way to the top.
Leave enough space for the final chocolate layer.
Press the filling gently into the corners.
Do not compress it aggressively because excessive pressure can destroy the crispy kunafa texture.
Use the offset spatula to level the filling.
Step 8: Seal the Chocolate Bar
Spread a final layer of chocolate over the filling to completely seal the bar.
Check the remaining melted chocolate.
If it has thickened, warm it gently until it returns to the manufacturer's recommended working temperature.
Pour the chocolate over the filling.
Spread it carefully until the entire surface is sealed.
Make sure there are no exposed areas of filling.
Scrape away excess chocolate from the top.
This final chocolate layer becomes the base of the finished bar.
Step 9: Final Setting
Allow the chocolate to set completely in the refrigerator before unmoulding.
Place the filled silicone mold on a completely flat tray.
Refrigerate for approximately 15–25 minutes, depending on the mold size and chocolate thickness.
The chocolate should be fully firm before unmoulding.
You should be able to gently flex the silicone without the bar bending or the chocolate appearing soft.
Step 10: Unmould the Dubai Chocolate
Remove the mold from the refrigerator.
Turn it over carefully.
Gently pull the silicone away from the edges of the chocolate rather than forcing the bar out.
A properly set shell should release cleanly.
You should now see:
A solid milk chocolate exterior A creamy pistachio centre Visible pieces of crispy kunafa
Step 11: Cut and Serve
Allow the finished bar to sit briefly before cutting.
Use a sharp knife to cut through the centre.
The ideal result is a clean chocolate shell followed by a creamy pistachio filling and a noticeable crunch from the kunafa.
That contrast between smooth and crisp is one of the defining characteristics of Dubai-style pistachio chocolate.
How Much Fat Should You Use With Kunafa?
This depends on the type of pastry you are using.
With our ready-to-use Baked Kunafa
No added fat is required.
You can mix it directly into the pistachio filling once it has cooled.
For extra crisping
Use:
20g unsalted butter or ghee per 100g baked kunafa
Then bake at:
160°C fan / 180°C conventional
for approximately:
6–10 minutes
and cool completely before mixing.
With raw kataifi/kadayif
The amount of fat is usually higher because the raw pastry needs to be cooked and toasted. Published recipes commonly use around 50–60g butter for 100–150g pastry.
For this reason, the ready-to-use baked kunafa is much more convenient for a quick homemade Dubai chocolate recipe.
Can I Put the Chocolate Mold in the Oven?
Do not put the assembled chocolate bar in the oven.
This is one of the most important points in the recipe.
The normal sequence is:
Toast or re-crisp the kunafa → cool it → prepare filling → make chocolate shell → chill → fill → seal → chill → unmould
The silicone mold is used to shape the chocolate.
It is not used to bake the completed chocolate bar.
If you need to use the oven, use it only during the kunafa preparation stage, before the chocolate and filling are assembled.
Why Does the Kunafa Need to Be Completely Cool?
Do not mix hot kunafa directly into your pistachio filling.
Hot pastry can soften the filling and reduce the crunch you are trying to preserve.
For the best texture, allow the kunafa to cool to approximately room temperature before combining it with the pistachio mixture.
What Is the Difference Between FIX and Dubai-Style Pistachio Chocolate?
This distinction is important when shopping in the UK.
FIX Dessert Chocolatier is a specific Dubai chocolate brand.
Dubai-style pistachio chocolate describes a broader style of filled chocolate that commonly combines chocolate, pistachio and crispy shredded pastry.
As the trend spread, many chocolatiers and food manufacturers began producing their own versions.
Therefore:
==bracket|FIX = a specific brand bracket|Dubai chocolate = a wider category/style==
A bar can be inspired by the Dubai chocolate trend without being a FIX product.
What Makes a Good Dubai Chocolate Bar?
The three most important elements are:
1. Chocolate shell
The shell should be firm enough to snap when cut but not excessively thick.
2. Pistachio filling
The filling should be creamy and rich without becoming completely liquid.
3. Crispy kunafa
The pastry should remain clearly crunchy after it is mixed into the filling.
The biggest mistake beginners make is losing the crunch.
That is why the kunafa should be properly crisped when necessary and completely cooled before it is mixed with the pistachio filling.
Dubai Chocolate Making Supplies UK
Making Dubai chocolate at home becomes much easier when the main ingredients and equipment are ready to use.
Our Dubai Chocolate Making Supplies range includes:
Meister Crunchy Pistachio Filling 500g
A ready-to-use pistachio filling for the creamy centre of the bar.
Baked Kunafa 500g
Premium ready-to-use kunafa for creating the crunchy pastry layer without preparing shredded pastry from scratch.
Dubai Chocolate Belgian Compound 907g
A convenient chocolate coating for creating the outer shell of filled chocolate bars.
Ameera Tahina 400g
Authentic sesame tahini to perfectly balance the sweetness of the pistachio cream.
Pistachio Powder 250g
Useful for increasing pistachio flavour and adjusting the consistency of the filling.
Dubai Chocolate Silicone Mold Set
Deep silicone molds designed for making filled Dubai-style chocolate bars.
Where to Buy Dubai Chocolate in the UK
There are now two different things UK shoppers may be looking for.
Ready-made Dubai chocolate
Customers who want to buy a finished bar can explore our Dubai Chocolate range in the UK, including FIX Dessert Chocolatier and other Dubai-style chocolate products.
Ingredients to make it yourself
Customers who want to make their own bars can shop our Dubai Chocolate Making Supplies.
This distinction is useful because buying a finished Dubai chocolate bar and making one at home are two completely different experiences.
Make Dubai Chocolate at Home
The basic method is simple once the process is broken down:
Prepare the kunafa. Mix the pistachio filling. Melt the chocolate. Create the shell. Chill. Fill with pistachio and kunafa. Seal the bar. Chill again. Unmould and enjoy.
The combination of creamy pistachio, chocolate and crisp kunafa is what gives Dubai-style chocolate its distinctive character.
Frequently Asked Questions
What is Dubai chocolate made from?
Dubai-style chocolate commonly combines a chocolate shell, pistachio-based filling and crispy shredded pastry such as kunafa or kataifi.
Do I need to make kunafa from scratch?
No. Ready-to-use baked kunafa can make the recipe considerably simpler.
Do I need butter with baked kunafa?
No. Because baked kunafa is already prepared, you can use it without additional fat. For extra crispness, you can optionally re-crisp it with 20g butter or ghee per 100g kunafa.
What temperature should I melt milk chocolate compound?
Use the manufacturer's instructions for your specific product. As a practical starting point, many milk compound coatings are melted around 40–45°C and worked at a lower temperature. Always follow the product specification if it differs.
Do I need to temper compound chocolate?
Usually not. Compound chocolate is formulated differently from couverture chocolate and generally does not require traditional tempering. Check the manufacturer's instructions for your particular product.
Can I put the silicone chocolate mold in the oven?
Do not put the assembled chocolate bar in the oven. If an oven is used, it is for preparing or re-crisping the kunafa before the chocolate is molded and filled.
Why is my Dubai chocolate filling not crunchy?
The most common causes are under-toasted pastry, adding warm pastry to the filling, or introducing too much moisture. Allow the kunafa to cool completely before mixing it into the pistachio filling.
Is Dubai chocolate the same as FIX?
No. FIX Dessert Chocolatier is a specific brand, while Dubai chocolate is now also used as a broader term for pistachio-and-crispy-pastry chocolate bars.
Ready to Make Your Own?
You don't need a professional chocolate kitchen.
With ready-to-use baked kunafa, crunchy pistachio filling, chocolate compound and a deep silicone mold, you can make your own filled Dubai-style chocolate bars at home.