Dubai Chocolate – The Recipe to Recreate
The viral Dubai chocolate – our miniSchoggi version
The now world-famous Dubai chocolate has been on everyone's lips for months – and now we've created our own miniSchoggi version too. So that you can recreate it at home, we've put together a particularly detailed step-by-step guide, so that really nothing can go wrong. Have you already jumped on the hype – or have you been eagerly waiting for us to post our recipe? Then now is the moment. An honest word up front: the original from Dubai is quite thick at 1.5 to 2 centimetres and very generously filled – we've reduced things a little, because it's simply too sweet for our personal taste. Best to try it out yourself!
Ingredients
Step by step
Making the Dubai chocolate
Roast the knafeh in butter until golden brown
The kadayif is difficult to cut — better to tear it up roughly by hand and put it in a frying pan with the butter. Fry it until the knafeh is really nicely golden brown and crispy. Then transfer it to a clean Bowl and let it cool. Once cooled, crumble it again by hand.
Mix the Pistachio filling and fill it into a bag
Add the Pistachio paste, the White couverture and the sesame paste to the cooled kadayif. Mix everything with a Rubber scraper into a smooth, thick filling and fill it into a Piping bag.
Lindt Couverture White 0.5 kg
Rubber scraper light blue, small
Flavour paste Pistachio, 80 g
Flavour paste Pistachio, 100g
Splatter the molds with cocoa butter
Melt the Cocoa butter colors in a warm water bath (40 °C) or in short intervals at low wattage in the microwave. We opted for dark green and dark gold – a beautiful combination. Put a little green cocoa butter on a tablespoon, place the bar molds on a piece of baking paper and draw a brush across the edge of the spoon to create splashes in the mold. Repeat with the gold colour, wipe the mold clean on a piece of kitchen paper and let the colours set for approx. 10 minutes at room temperature.
Chocolate mold for classic Dubai chocolate, 200 g
Chocolate mold for Dubai chocolate, 235 g
cocoa butter forest green
cocoa butter dark gold
Cast the shell and tap out the air bubbles
Once the cocoa butter has set and is firm, you can cast: fill the bar mold completely with tempered Milk couverture and tap it several times on the work surface so that the air bubbles disappear.
Lindt Couverture Milk 0.5 kg
miniSchoggi tempering device for couverture and chocolate
Chocolate mold for classic Dubai chocolate, 200 g
Chocolate mold for Dubai chocolate, 235 g
Empty out — the shell is tapped thin
Empty the couverture back into the tempering device, place the mold upside down over it and tap out the excess chocolate with the Chocolate hammer. This way the shell becomes nice and thin – and more filling fits into the bar. Wipe the underside of the mold clean with a spatula: the cleaner you work here, the more beautiful the finished bar becomes. Let the couverture set at room temperature and repeat everything with the remaining bars. As soon as the last one is cast, the first is ready for the filling.
Spatula medium
miniSchoggi tempering device for couverture and chocolate
Chocolate hammer
Chocolate mold for Dubai chocolate, 235 g
Fill and seal — approx. 50 g per bar
Add the Pistachio filling into the cast shell – about 50 g per bar – and spread it evenly with the Rubber scraper. Fill tempered couverture into a Piping bag, cut a small hole into it and use it to seal the filling; close any remaining holes with a small spoon. Tap the sealed bar on the work surface so that the couverture spreads evenly and the air escapes.
Cool and turn out
Place the finished bars in the fridge for approx. 25 to 30 minutes. Then turn them out onto the work surface – if they don't fall out by themselves, give them another 5 to 10 minutes of cold. Your Dubai chocolate is ready!
Dubai chocolate
Ingredients
PISTACHIO FILLING
For casting
Preparation
- Roast: tear up 120 g knafeh, roast golden brown in 35 g butter, cool and crumble.
- Filling: mix in 95 g Pistachio paste, 45 g White couverture and 8 g tahini.
- Splatter: splatter the molds with green and gold cocoa butter, let set for 10 min.
- Cast: fill mold with tempered couverture, empty out, tap thin, let set.
- Seal: 50 g filling per bar, seal with couverture, tap.
- Cool: 25–30 min. in the fridge, then turn out.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe is tested with.
Ingredients
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Flavour paste Pistachio, 80 g
Flavour paste Pistachio, 100g
cocoa butter forest green
cocoa butter dark gold
Accessories
Spatula medium
Chocolate bars with curve 5 pieces
Brush No. 5
Rubber scraper light blue, small
miniSchoggi tempering device for couverture and chocolate
Aluminium foil for chocolate bars green 150 pieces
Aluminium foil for chocolate bars gold 150 pieces
Aluminium foil for chocolate bars silver 150 pieces
Chocolate hammer
Plastic Chocolate mold for Dubai chocolate
Chocolate mold for Dubai chocolate, 90 g
Chocolate mold for Dubai chocolate, 210 g
Chocolate mold for classic Dubai chocolate, 200 g
Chocolate mold for Dubai chocolate, 235 g
Delivery in 1–2 working days · Free shipping from CHF 100
So that it's guaranteed to succeed
Two readers experienced it: in Silicone molds the cocoa butter colour splashes adhere poorly and the shine doesn't come through. The reason: silicone always has a slightly rough surface and can't be polished — stable Polycarbonate molds, on the other hand, can. In a pinch silicone works, but the result becomes more matte and casting the thin shell more difficult.
This too comes straight from our community: anyone making the Pistachio cream themselves quickly ends up with a filling that's too firm for the Piping bag. The solution: stir in a little melted cocoa butter or White couverture until the mixture is creamy again — then it glides through the Piping bag and spreads cleanly in the bar.
After emptying out, tap the mold with the Chocolate hammer until the shell is really thin: this way more of the Pistachio filling fits into the bar, and that's exactly what you want. A thick shell makes the bar heavy and lets the crunchy core disappear.
Frequently asked questions
The wafer-thin dough threads (also called kadayif) can be found in any Turkish or Middle Eastern grocery store, often in the freezer aisle. Roasted in butter they turn golden brown and wonderfully crispy — they are the heart of the Dubai chocolate. If the kadayif isn't for you: just use a little less of it, the recipe can take it.
Yes, very well in fact — the question came from the community, and our experts' answer: the Pistachio filling is wonderfully suited to chocolate hollow shells and homemade pralines. Just make sure the filling is smooth enough for piping (see tip 2) and seal the pralines as usual with tempered couverture.
Yes! For everyone who doesn't like pistachios, we've created a second version with Hazelnut filling — with our popular Hazelnut cream from the praline courses and identical preparation. You'll find it on our blog: Dubai chocolate with Hazelnut filling.
Print recipe
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Related products
Spatula medium
Lindt Couverture White 0.5 kg
Lindt couverture milk 0.5 kg
Chocolate bars with bulge 5 pieces
Brush No. 5
Rubber scraper light blue, small
miniSchoggi tempering device for couverture and chocolate
Cocoa butter forest green
Aroma paste pistachio, 80 g
Aluminum foil for chocolate bars green 150 pieces
Aluminum foil for chocolate bars gold 150 pieces
Aluminum foil for chocolate bars silver 150 pieces
Aroma paste pistachio, 100g
Chocolate hammer
Cocoa butter dark gold
Plastic chocolate mold for Dubai chocolate
Chocolate mold for Dubai chocolate, 90 g
Chocolate mold for Dubai chocolate, 210 g
Chocolate mold for classic Dubai chocolate, 200 g
Chocolate mold for Dubai chocolate, 235 g
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Comments
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DubI Schokolade
By: Esther Pandya On 2025-01-09Vielen Dank für das tolle Rezept! Ich habe es ausprobiert und war sehr zufrieden mit dem Resultat, habe jedoch weniger Engelshaar verwendet. Sehr hilfreich war auch der Tipp, dass man die selbstgemachte Pistaziencrème mit Zugabe von Kakaobutter oder weisser Schokolade flüssiger machen kann.
Die durchsichtige 3er Form ergibt ein sehr schönes Resultat auch betr. der farbigen Dekoverzierung. Ich habe noch eine braune Silikonform, leider hat es da nicht geklappt mit der farbigen Deko. Wissen Sie woran das liegen könnte?Replied by: Rebecca Odermatt On 2025-01-09
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Dubai Schokolade
By: Claudia Nussbaum On 2024-12-20Hallo
Ich habe soeben das Rezept für die Dubai Schokolade ausprobiert! Habe aber die Pistaziencreme selbst gemacht! Jetzt ist meine Füllung aber viel zu fest, kann sie nicht im Spritzsack verwenden. Gibts einen Trick wie ich die Füllung dünner bekomme oder kann ich sie auch so verwenden?
Liebe GrüsseReplied by: Rebecca Odermatt On 2024-12-21
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Dubai Schoggi
By: Angi On 2024-12-12Vielen Dank fürs Rezept!
Es sah toll aus im Newsletter, am liebsten hätte ich bei Ihnen auch genau diese Schokoladenform bestellt (leider verschicken Sie ja nicht mehr ins Ausland), die sieht super aus!
Hab es vor 2 Wochen ausprobiert (Silikon Form kleine 10cm Schokoladen & Pralinen), dafür von Felchlin die Bolivia 45% Milch-Kuvertüre verwendet, und es schmeckt echt fein! Familie und Freunde haben Kekse & Pralinen/Dubai Schoggi im Samiklaus-Paket von uns bekommen und sehr viele erwähnten zuerst die Dubai Schoggi... (persönlich sagt mir das Engelshaar nicht so zu). Mit der 100% natürlichen Pistazienpaste schmeckt es etwas leckerer wie mit der von FunCakes.Replied by: Thomas Ramseier On 2024-12-14
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Dubai Schokoladenfüllung
By: Sabine Piller On 2024-11-05Kann ich diese Füllung auch in Schokoladen Hohlkörper füllen?
Replied by: Nicholas Burk On 2024-11-06
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Dubai Schokolade
By: Regula On 2024-10-27Könnt ihr mir bitte sagen wo man Engelshaar bekommt?
Replied by: Nicholas Burk On 2024-10-28
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