We have Dubai chocolate thanks to a pregnancy craving

It was a pregnancy craving for knafeh that got Sarah Hamouda dreaming in chocolate, imagining a bar that recalled the crunchy-creamy Middle Eastern dessert of her British Egyptian childhood.

“I told my husband the next day that I wanted to start a chocolate business,” she said from her home in Dubai, United Arab Emirates.

She’d never made chocolate before. But, undeterred and halfway through her pregnancy, she began working from her living room, with the elements of knafeh (cream or akkawi cheese, shredded phyllo known as kataifi, nuts or date syrup, and orange blossom or rose water) in mind. Eventually, her “Can’t Get Knafeh of It” bar was born, a milk chocolate shell bursting with pistachio cream and kataifi and adorned with bright yellow and electric green splotches.

Hamouda had no idea that it would take on a life of its own, earning the nickname “Dubai chocolate” among fans online and spurring countless imitations.

In fact, when the couple opened their online shop in 2022, FIX Dessert Chocolatier — they said FIX stands for Freaking Incredible eXperience — “we were selling about a bar a week,” said Yezen Alani, Hamouda’s husband.

Not one style of bar. One single bar.

Then came the viral TikTok video.

After the couple reluctantly took a fan’s suggestion and sent chocolate bars to local influencers, Maria Vehera posted an ASMR-style TikTok showing off its snappy shell and cascading pistachio cream, then taking a big, messy bite.

It led to a waterfall of orders, Alani said — at least 30,000, which is when the delivery app they were using crashed.

“It was like the scene in ‘The Bear’ where the tickets wouldn’t stop coming in,” he said.

Things are better now: The FIX team has grown to 50, and the bar has gained a global following. While Hamouda and Alani object to the numerous versions sold by big companies, they love it when small businesses and home cooks “do their own takes.”

Here’s your chance to give it a try.

Makes 4 large chocolate bars.

This crunchy, creamy stuffed chocolate bar, created by Sarah Hamouda, has charmed sweet tooths worldwide. Inspired by her favorite childhood dessert, Hamouda called her creation “Can’t Get Knafeh of It” and began selling it through her online store FIX Dessert in Dubai, United Arab Emirates. As it went viral globally, it became known as “Dubai Chocolate” and inspired many to create their own versions at home. This rendition joins the many homespun recipes, and includes an exceptionally rich homemade pistachio filling with the ideal balance of salty-sweetness, and an approachable technique to tempering chocolate that anyone can accomplish. (See Tips for supplies needed.) From Caroline Schiff.

Directions

Make the pistachio cream: In a food processor, combine the pistachios, sugar, olive oil, vanilla and salt. Process until it becomes a creamy nut butter, stopping and scraping down the sides of the food processor with a spatula as you go to ensure a uniform mixture. The pistachio mixture will progress from chopped nuts to a thick nut paste, then finally transform into a silky, slightly thin nut butter consistency; this takes about 6 minutes.

Add the tahini and process until fully incorporated, about 30 seconds more. Keep the mixture at room temperature while you make the rest of the filling.

Toast the kataifi: In a large high-sided skillet or large pot over medium heat, melt the butter. When it starts to bubble, add the chopped kataifi and cook, stirring frequently and breaking up any unbrowned clumps, until it is evenly crisp and golden brown, about 15 minutes. Transfer to a large plate and let cool completely, about 10 minutes. Once cooled, combine the toasted kataifi with the pistachio cream in a large bowl, mixing with a spatula until fully combined. Keep at room temperature while you work with the chocolate.

Melt the chocolate: Set a medium heatproof bowl over a pot of simmering water. Add half the chocolate to the bowl and heat, stirring occasionally, until melted. (Alternatively, melt chocolate in a microwave-safe bowl, microwaving in 15-second increments and stirring well between intervals, until smooth.)

Once chocolate is fully melted, transfer the bowl to a work surface. (Keep the pot of hot water covered in case it’s needed later.) Working with a small handful at a time, begin adding the unmelted chocolate, stirring constantly until each addition is fully melted before adding more. (This process is tempering, and is essential for creating chocolate bars with shine and snap.)

Assemble the chocolate bars: Place four 6- by 3- by 1-inch silicone chocolate bar molds on a sheet pan so it’s easy to transfer them in and out of the fridge. Working with one chocolate bar mold at a time, place ¼ cup melted chocolate in a mold; using a pastry brush or the back of a small spoon, paint the inside of each mold with the chocolate, completely covering the bottom and sides. Transfer the molds to the fridge until the chocolate is hard, at least 30 minutes.

Once the chocolate is fully set, remove the molds from the fridge. Divide the filling evenly among the molds (about ¾ cup loosely packed filling per mold). Smooth the filling out with a spatula to fill the molds almost to the tops in an even layer, and transfer to the fridge until the kataifi mixture has firmed up slightly, about 10 minutes.

Give the remaining melted chocolate a stir (if it’s become too thick to stir, set the bowl over the pot of water over low heat, stirring until easily spreadable, or microwave in 5-second intervals, stirring in between intervals). Pour the remaining chocolate on top of the bars, dividing evenly. Using an offset spatula or the flat side of a knife, spread the chocolate out to cover the entire surface of the filling in a smooth, even layer. Scrape any excess chocolate off the tops of the molds with the spatula or knife. This will ensure clean edges on the bars when you unmold them.

Return the chocolate bars to the fridge and chill until hard, 30 to 45 minutes. To unmold, gently pull the silicone away from each bar and pop them out one by one. Enjoy right away, or wrap the bars individually to keep in the fridge for up to 3 weeks. Enjoy them chilled, or let them come to room temperature before snapping into one.

Finding kataifi: Kataifi, a shredded variety of phyllo, is also known and labeled as kadayif or knafeh dough, and is commonly available in the refrigerated or freezer section of Middle Eastern grocery stores. If frozen, be sure to thaw it overnight in the refrigerator before use.

Tools needed: To make four chocolate bars at once, you’ll need four 6- by 3- by 1-inch silicone chocolate molds (note that some varieties of molds actually yield two bars each). Alternatively, it’s possible to make the chocolates in two batches back-to-back, rewarming the melted chocolate as needed per the instructions in Step 7. You also will need a pastry brush to coat the molds with chocolate. An offset spatula is helpful for smoothing out the chocolate, but you can use a regular spatula or the flat side of a knife if you don’t have one.