Crispy Matcha Dubai Chocolate Bar Tips, FAQ & printable recipe

Tips for success

For the best crackle, make sure the chocolate is properly tempered. If you don’t have a thermometer, you can test by spreading a small amount on a plate—it should set quickly and be glossy.

Work in a cool room to keep the chocolate from softening, and avoid touching the surface with your fingers once set.

When breaking the bar, use a sharp knife and tap the blade gently along the scored lines, or place the bar on a flat surface and press down with your palm.

For clean pieces, chill the bar for an extra 10 minutes if it seems soft. Store the finished bar in an airtight container in a cool place to maintain its snap.

Variations

• Dark Chocolate Version: Swap the white chocolate for dark chocolate (70% cacao) and reduce the matcha to 1 1/2 tablespoons for a more intense, less sweet bar. The filling stays the same, but the bitterness of dark chocolate balances the nutty sweetness.
• Add Dried Rose: Fold 1 tablespoon of dried rose petals into the kataifi filling for a floral note that complements the pistachio and matcha. Sprinkle a few petals on top before chilling for a pretty finish.
• Spiced Matcha Bar: Add 1/4 teaspoon of ground cardamom to the matcha chocolate for a warm, aromatic twist. Cardamom pairs well with pistachio and adds a subtle complexity to the bar.
• Nut-Free Filling: For a nut-free version, replace the pistachio tahini with sunflower seed butter and omit the sesame seeds. Use a nut-free chocolate and ensure all ingredients are certified nut-free. The texture will still be crunchy and satisfying.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature for 5 minutes before serving.

Freezer

Freeze the wrapped bar for up to 1 month. Thaw in the refrigerator overnight before breaking.

Reheat

No reheating needed; serve at room temperature for the best snap.

Store the matcha Dubai chocolate bar in an airtight container at room temperature for up to 5 days. Keep it away from heat and sunlight to prevent melting or blooming.

For longer storage, refrigerate in a sealed container for up to 2 weeks; let it come to room temperature before serving for the best texture.

The chocolate bar can be made up to 3 days ahead and stored in the refrigerator. Prepare the filling and temper the chocolate as directed, then chill the assembled bar.

When ready to serve, let it sit at room temperature for 5 minutes before breaking. The bar can also be frozen for up to 1 month; thaw in the refrigerator overnight.

Serving ideas

Serve the matcha Dubai chocolate bar as a dramatic dessert on a platter, broken into rustic shards. The contrast of earthy matcha and sweet, nutty filling pairs beautifully with a cup of green tea or coffee. For a more elegant presentation, cut into neat squares and arrange on a serving board.

This bar also makes a thoughtful homemade gift. Wrap it in parchment paper and tie with twine, or place pieces in a decorative tin. The vibrant green and crunchy texture are sure to impress. Offer it after dinner or as a sweet snack—it’s rich enough to satisfy a chocolate craving.

Frequently asked questions

Recipe card

Crispy Matcha Dubai Chocolate Bar

Prep 20 minCook 5 minRest 20 minTotal 45 minServes 8

Ingredients

• 12 oz white chocolate (cocoa butter based)
• 2 tbsp ceremonial grade matcha powder
• 2 cups toasted kataifi pastry
• 1 cup pistachio tahini paste
• 1/4 cup white sesame seeds
• Matcha powder for dusting, to taste
• Flaky salt for finishing, to taste

Instructions

1. Set up a double boiler by placing a heatproof bowl over a saucepan of barely simmering water. Add the white chocolate and melt gently, stirring often with a rubber spatula until completely smooth. Remove from heat and whisk in the matcha powder until fully incorporated and no streaks remain. Keep the mixture warm but not hot.
2. In a dry skillet over medium heat, toast the kataifi pastry, stirring frequently, until golden and crisp, about 3 to 5 minutes. Remove from heat and let cool slightly. In a bowl, combine the toasted kataifi, pistachio tahini, and white sesame seeds. Mix until the tahini coats the kataifi evenly.
3. Heat the matcha chocolate to 84°F (29°C), stirring constantly. If it is warmer, cool it by stirring over an ice bath or letting it sit briefly. Once at temperature, immediately pour a thin layer into the chocolate bar mold, coating the bottom and sides. Tap the mold gently to release air bubbles.
4. Spoon the kataifi filling into the chocolate-lined mold, pressing it down firmly to eliminate gaps. Make sure the filling reaches the edges but leaves a thin chocolate border. Spread it evenly so the bar will be level.
5. Pour the remaining matcha chocolate over the filling, spreading it to cover completely and seal the edges. Smooth the top with a spatula. Place the mold in the refrigerator and chill at 40°F (4°C) for 20 minutes, until the chocolate is fully set and firm.
6. Remove the mold from the refrigerator and invert it onto a clean cutting board. Gently release the chocolate bar. Dust the top with matcha powder and sprinkle with flaky salt. Use a sharp knife to break the bar into pieces, or tap it on the counter to snap along the scored lines.

Contains: milk, tree nuts, sesame, gluten

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.