Dubai Chocolate Bark

This luxurious Dubai-style chocolate bark combines creamy milk and white chocolate with buttery kataifi pastry and pistachio cream. Swirled, textured, and irresistibly decadent, it makes the perfect edible gift, make-ahead dessert, or elegant treat for coffee time. Customize with hazelnut cream, dried fruit, or your favorite nuts.

Everyone loves the viral Dubai chocolate, and this is a quick and easy variation at home. By making it into a bark, you won’t need any special kitchen tools or gadgets. All you’ll need is a baking tray, parchment paper, and the freezer. It has all the delicious flavors of Dubai chocolate with a quarter of the work, so you’ll want to double or triple this recipe. Use some of the extras as a gift so you don’t have to stop by the bakery on the way to visit a friend or attend a party. I promise, everyone will love it!

Why will I want to triple this bark recipe?

Golden, toasted, Crispy, buttery, Nutty pistachio kataifi, Rich, creamy, Melt-in-your-mouth.

Double chocolate

What do I need?

Milk chocolate -I like using the best-tasting milk chocolate I can find. I love using European chocolate, whether it’s Belgian or Swiss. If you don’t like it too sweet, you can use semi-sweet, dark chocolate, or a combination of any of the three. Chop it to help it more easily in the double boiler.

White chocolate -I recommend Belgian chocolate, and you’ll chop this to help it melt as well.

Kataifi pastry -I just roughly chop it and pull any big clumps apart so every shred can get nice and toasted.

Unsalted butter -when you melt the butter in the pan and toss the kataifi pastry in it, it’s almost like drizzling melted butter over sheets of phyllo to create buttery, crispy phyllo crunch.

Pistachio cream -store-bought or homemade will work. I’ve tried many store-bought options, and this one is by far the best-tasting one I’ve found, with pretty decent ingredients.

Can I add more toppings?

Yes! You can elevate this in so many ways. Try sprinkling chopped pistachios on top of the pistachio kataifi, or use a different nut, such as chopped hazelnuts, walnuts, or pecans. You could also add a chewy bite with dried fruit. Try cranberries, apricots, or figs. If you can’t find pistachio cream, use hazelnut cream!

How do I make the pistachio kataifi?

Toast the kataifi pastry in a skillet with the butter over medium heat until golden and crisp. Remove from the heat and stir in the pistachio cream until combined. Set aside to cool.

What’s the best way to melt the chocolate?

Melt the milk chocolate (or semi-sweet chocolate) over a double boiler. Then, in a separate bowl, melt the white chocolate over the double boiler.

How do I layer the chocolate?

Line a half-sheet baking pan with parchment paper. Pour the milk chocolate onto the parchment and spread it into an even layer. Drizzle the white chocolate over the top and use a toothpick or skewer to create a swirl pattern.

What about the pistachio kataifi?

Dollop spoonfuls of the pistachio kataifi over the chocolate (you may have leftovers—save for other desserts or breakfast!). Swirl gently again, if desired, to create more texture and visual contrast.

How long does it take for the bark to firm?

Place the tray in the refrigerator for about 30 minutes or in the freezer for about 20 minutes, or until the chocolate has set and hardened completely.

Are there different ways to serve this?

Once firm, cut or break into pieces and serve with coffee, Greek tea, or as part of a dessert platter. I’ve even used it as a garnish for other desserts, like my Dubai chocolate strawberry trifle. It’s also an easy way to give sweet treats to friends and family. So, wrap in cellophane or place in decorative tins for festive gifts.

What’s the best way to store my bark?

Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 1–2 months. Place parchment between layers to prevent sticking.

Ingredients

• 500g milk chocolate or semi-sweet chocolate, chopped
• 90g white chocolate (Belgian chocolate recommended), chopped
• 150g kataifi pastry, chopped
• 3 tablespoons unsalted butter
• 350g pistachio cream (store-bought or homemade)

Optional Garnishes:

• Chopped pistachios

Instructions

Begin by making the pistachio kataifi: Toast the kataifi pastry in a skillet with the butter over medium heat until golden and crisp. Remove from heat and stir in the pistachio cream until combined. Set aside to cool.

Melt the milk (or semi-sweet) chocolate over a double boiler. In a separate bowl, melt the white chocolate.

Place the tray in the refrigerator (about 30 minutes) or freezer (15–20 minutes) until the chocolate sets and hardens completely.

Once firm, cut or break into pieces and serve or package for gifting.

Notes

Storage Instructions:Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 1–2 months. Place parchment between layers to prevent sticking.

Serving Suggestions:Serve with coffee, Greek tea, or as part of a dessert platter. Wrap in cellophane or place in decorative tins for festive gifts.