If you’ve spent more than five minutes on TikTok or Instagram lately, you know exactly what I’m talking about. That satisfying CRUNCH, the vibrant green filling oozing out, and the pure luxury of it all. Yes, we are talking about the Viral Dubai Chocolate Bar. Originally created by Fix Dessert Chocolatier in Dubai, this treat has become a global sensation, and honestly? I totally get the hype.
But you know me—I couldn’t just make a regular bar. I had to give it the Gabriela come touch! Today, we’re leveling up with a 24K Gold Labubu Dubai Chocolate Bar. It’s part dessert, part art, and 100% delicious.
The Secret Behind the Viral Crunch
What makes this bar so special? It’s all about the texture. We’re combining toasted Kataifi (shredded phyllo dough) with ultra-creamy Pistachio Butter and a hint of Tahini. When you bite through the tempered chocolate shell into that nutty, crispy center… it’s a total game-changer.
Making it “Extra” with 24K Gold and Labubu
To make this version truly viral-worthy, I used a 5-inch Labubu mold. Labubu is everywhere right now, and seeing him covered in 24K edible gold leaves is just the kind of luxury we deserve. It’s the perfect DIY gift for a bestie or a treat for yourself when you’re feeling a little “extra.“
My Pro-Tips for the Perfect Chocolate Snap
As a blogger who has tested a lot of chocolate, here are my non-negotiables for this recipe:
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Toast that Kataifi: Use unsalted butter and sauté your kataifi until it is deep golden brown.
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Let it Cool: This is the most important step! If you mix hot kataifi with the pistachio butter, it will lose its crunch. Let it cool completely.
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Quality Chocolate Matters: Use a high-quality chocolate with a high cocoa butter content so it melts smoothly and gives you that professional “snap”.
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The Tahini Factor: Don’t skip the tahini! It balances the sweetness of the pistachio and chocolate perfectly.
Shop This Recipe! 🛒
I know finding these specific ingredients can be a scavenger hunt, so I’ve done the work for you! You can find the Pistachio Butter, the Kataifi, and even the Edible Gold on my Amazon Storefront.
For the Labubu mold and the specific tools I used to get that flawless finish, check out the Equipment section in the recipe card below and look for the ← Buy Now button!
Chocolate de Dubái 24K Labubu
Ingredients
- 1 cup Melted chocolate chips
- 1 cup Kataifi Shredded Fillo Dough
- 1 cup Pistachio Butter
- 1/2 cup Tahini
- 2 tbsp Butter
- 1 sheet/pinch 24K edible gold
- 1 tsp A small amount of oil for melting chocolate
Method
- Melt the chocolate chips and oil in 30-second bursts in the microwave until smooth.
- Pour a layer into the Labubu mold and refrigerate until set.
- Melt butter in a pan and toast the kataifi until golden brown.
- Combine toasted kataifi, pistachio butter, and tahini in a bowl.
- Press the filling into the mold over the chocolate shell.
- Pour remaining chocolate on top and freeze for 15-20 minutes.
- Unmold carefully and apply the 24K edible gold.
Nutrition
Notes
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Pro-Tips for the Perfect Labubu:
- The Crunch Factor: For the best texture, make sure to toast the kataifi until it is deeply golden brown but not burnt. Let it cool slightly before mixing with the pistachio butter to keep it from getting soggy.
- Melting Chocolate: Always melt your chocolate in short intervals (30 seconds) to avoid seizing. Adding a tiny bit of coconut oil or vegetable oil helps create a smoother shell that snaps perfectly.
- Gold Application: Apply the 24K edible gold only once the chocolate has fully hardened and been removed from the mold. Use a dry, soft brush for the most professional look.
- I have curated a full list of everything you need for this viral recipe on my Amazon Storefront.
- You can find the specific Pistachio Butter, Kataifi, and Tahini I use right here: Amazon.
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Pro-Tips for the Perfect Labubu:
Private Notes
Tried this recipe?
Let us know how it was!Are you Team Milk or Dark Chocolate?
I personally love the way milk chocolate pairs with the pistachio, but a dark chocolate shell makes this feel so sophisticated.
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