Dubai Pistachio Chocolate Bars (Homemade from Scratch)

Skip the sugar overload of store-bought filled chocolates. These homemade Dubai-style pistachio chocolate bars are luxurious, lightly floral, and perfectly balanced. Made entirely from scratch using cocoa butter, cocoa powder, and real pistachios, this is a clean-label dessert with just the right amount of sweetness — no candy thermometer or preservatives needed. This recipe is perfect for gifting, school lunches, or elegant bites with tea.

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Recipe

Servings: 16 squares

Calories per serving: 130

Total time: 1 hour, plus chilling

Dubai Pistachio Chocolate Bars (Homemade from Scratch)

Ingredients

For the Pistachio Rose Filling

• 1 cup roasted unsalted pistachios

• 2 to 3 tablespoons coconut oil

• 2 tablespoons honey or maple syrup

• ½ teaspoon rose water

• Pinch of salt

• 1 to 2 tablespoons whole milk powder (optional for creamier texture)

For the Homemade Chocolate Shell

• ½ cup cocoa butter (100g), chopped

• ⅔ cup unsweetened cocoa powder (60g), sifted

• 3 to 4 tablespoons powdered sugar or maple sugar, to taste

• 1 tablespoon whole milk powder (optional, for milk chocolate style)

• Pinch of salt or ½ teaspoon vanilla extract (optional)

Instructions

1. Prepare the Pistachio Rose Filling

Start with the filling so it's ready to layer. In a food processor, blend pistachios until finely ground. Add coconut oil, honey or maple syrup, rose water, salt, and milk powder (if using). Blend until smooth and spreadable, like a thick pistachio butter. Chill for 15 minutes to firm up slightly.

2. Make the Chocolate Shell

Melt cocoa butter gently using a double boiler or in short bursts in the microwave. Remove from heat. Immediately whisk in cocoa powder, sweetener, milk powder (if using), and a pinch of salt or vanilla extract until completely smooth.

3. Assemble in a Pan

Line an 8x8-inch square pan with parchment paper. Pour in half of the chocolate mixture and tilt to spread evenly. Chill for 10 to 15 minutes or until semi-firm. Spread the pistachio filling gently over the base in an even layer. Pour the remaining chocolate mixture on top and smooth the surface. Optionally sprinkle crushed pistachios or edible rose petals for visual flair.

4. Chill and Slice

Refrigerate the pan for at least 1 hour until fully set. Slice into 16 squares using a hot knife for clean edges.

Nutrition per Serving (1 square)

Calories: 130 Fat: 11g Carbohydrates: 8g Fiber: 2g Sugars: 5g (mostly from honey/maple) Protein: 3g

Storage Instructions

Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in layers with parchment between bars for up to 2 months. Best enjoyed slightly chilled or at cool room temperature.

Blend pistachios

Blend pistachios

Add rest of ingredients

Blend everything to paste

Set aside

Melt cocoa butter

Mix cocoa powder, powdered sugar, milk powder and salt

Mix cocoa powder, powdered sugar, milk powder and salt

Line a sheet with parchment paper

Melted cocoa butter

Mix dry ingredients

Mix well

Pour half of the melted chocolate

Spread melted chocolate evenly

Cool for 10 mins (I used freezer for 2 mins)

Add pistachio paste

Spread pistachio paste evenly

Pour remaining hot chocolate

Spread evenly by lifting the pan and tilting slightly

Let cool

Cut to squares

Cut to squares

Enjoy :-)

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Prompt

Here's how I prompted the "Dubai Pistachio Chocolate Bars (Homemade from Scratch)" recipe:

It all started with some delicious Costco chocolate:

Just tried "Dubai chocolate" from Costco with pistachio filling. It was good but too sweet. I want to make it myself. Can you suggest recipe?

ChatGPT suggested a recipe:

Here’s a refined, homemade version of the “Dubai chocolate with pistachio filling” — but less sweet, more balanced, and elevated. It focuses on high-quality chocolate, real pistachios, and just enough sweetness to let the flavors shine. This version is soft and rich inside, with a firm snap of dark chocolate outside — like a Middle Eastern-inspired bonbon.

Dark Chocolate Pistachio Bonbons (Dubai-Inspired, Less Sweet)

Yield: 18–20 piecesCalories: ~110 per bonbonTotal Time: 1 hour (plus 30 min chill)

Ingredients

For the Shell:

• 200g (7 oz) high-quality dark chocolate (70%), chopped

• Optional: 1 tsp coconut oil or cocoa butter (for smoother shell)

For the Pistachio Filling:

• 1 cup unsalted roasted pistachios

• 1 tbsp neutral oil (like avocado oil or light olive oil)

• 2–3 tbsp honey or maple syrup (to taste)

• 1/2 tsp rose water (optional but traditional and beautiful)

• Pinch of salt

• Optional: 1–2 tbsp milk powder (for creamy texture and body)

Instructions

1. Make the Pistachio Filling

1. In a food processor, blend the pistachios until they become a fine meal.

2. Add oil, honey/maple syrup, rose water, salt, and milk powder if using.

3. Continue blending until a thick paste forms. It should be scoopable but not runny. Taste and adjust sweetness.

4. Chill the filling for 15–20 minutes to make shaping easier.

2. Prepare the Chocolate Shell

1. Melt the chocolate (and coconut oil if using) over a double boiler or in short bursts in the microwave.

2. Use a silicone chocolate mold or mini muffin liners. Brush or spoon a layer of melted chocolate into each cavity. Chill until firm (about 10 min), then repeat to build a thicker shell.

3. Fill and Seal

1. Roll or spoon about 1 tsp of pistachio filling into each mold cavity.

2. Cover with more melted chocolate and smooth the top.

3. Chill until fully set (at least 30 minutes).

4. Unmold and Enjoy

Pop the chocolates out of the mold and store in an airtight container in the fridge for up to 2 weeks (or freeze).

Optional Twists

• Add a whole roasted pistachio inside each bonbon for crunch.

• Sprinkle crushed pistachio or edible gold on top before the top layer sets for flair.

• Use ruby chocolate or a blend of dark and milk for a more "Dubai luxe" feel.

Serving Ideas

Perfect with cardamom tea or espresso. For entertaining, serve on a gold tray with dried fruits and nuts.

Want a version that uses dates instead of honey/maple for sweetness? I can adjust that too.

I wanted to make the chocolate myself:

I have cocoa butter and cocoa powder and milk powder, not chocolate. I also have rose water. Can you adjust? Can I use cocoanut oil instead of "neutral oil"?

ChatGPT updated:

Yes, you can absolutely make a refined version from scratch using cocoa butter, cocoa powder, milk powder, and no store-bought chocolate — and using coconut oil in place of the neutral oil is fine for the filling (its subtle flavor works beautifully with pistachio and rose).

This will be a fully homemade pistachio-filled chocolate bonbon, Dubai-style, but less sweet and better balanced.

Homemade Pistachio-Filled Chocolates (From Cocoa Butter & Cocoa Powder)

Yield: ~20 bonbonsCalories: ~120 eachPrep Time: 1 hour (plus chill time)

🍫 Homemade Chocolate Shell (from scratch)

Ingredients:

• 100g cocoa butter (~½ cup, chopped)

• 60g cocoa powder (~⅔ cup), sifted

• 25–40g powdered sugar or maple sugar (adjust to sweetness)

• 15g milk powder (1 tbsp) – for milk chocolate style

• ½ tsp vanilla extract or pinch of salt (optional)

Instructions:

1. Melt cocoa butter gently in a double boiler.

2. Whisk in milk powder, sifted cocoa powder, and sweetener off the heat until smooth. Taste and adjust sweetness.

3. Keep warm while you prepare molds.

🌿 Pistachio Rose Filling

Ingredients:

• 1 cup roasted unsalted pistachios

• 2–3 tbsp coconut oil

• 2 tbsp honey or maple syrup (adjust to taste)

• ½ tsp rose water (adjust cautiously — it's strong)

• Pinch salt

• 1–2 tbsp milk powder (optional – gives it a creamy halva-like texture)

Instructions:

1. Blend pistachios into a paste.

2. Add coconut oil, honey/maple, rose water, salt, and milk powder.

3. Process until smooth and thick but spoonable. Chill for 15–20 min before shaping.

🧊 Assembly

1. Chocolate shell: Spoon ~1 tsp chocolate into each mold cavity. Tilt to coat sides or brush. Chill to set, then repeat for sturdiness.

2. Add filling: Press ~1 tsp of pistachio mixture into the center of each mold, leaving room on top.

3. Seal: Cover with more melted chocolate. Smooth tops.

4. Chill: Refrigerate 30–60 minutes or until firm.

✨ Optional Decorations

• Sprinkle crushed pistachios or edible rose petals before the top chocolate layer sets.

• Dust with cocoa powder or edible shimmer once set.

🧊 Storage

Keep in airtight container in fridge for 2–3 weeks or freeze. Best served slightly chilled or at cool room temp.

Want a dark chocolate version without milk powder? Want to sweeten with dates instead of honey/maple? I can give that too.

I didn't have the right molds, also, seemed off from timing standpoint:

Can I make it in one pan and cut later fudge style? Additionally, doesn't it make sense to first make the filling, then the chocolate?

ChatGPT agreed:

Yes — you can absolutely make this in a single pan and cut it later like fudge, and honestly, it might be even better that way for texture and ease. Think of it as a layered pistachio chocolate bar: the bottom is homemade chocolate, the middle is pistachio-rose filling, and the top is more chocolate. It’s rich, sliceable, and still has that “Dubai chocolate” vibe — just with less sugar and more intention.

And yes — you're 100% right: it makes the most sense to make the filling first, so it’s ready to layer when the chocolate is melted and warm. Nice catch.

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