The Labubu Dubai Chocolate Recipe
These Labubu-shaped chocolate bars combine silky melted chocolate, crunchy toasted kataifi, pistachio cream, and tahini for an indulgent Middle Eastern-inspired treat.
Ingredients
Chocolate Shell
- 400 g high-quality chocolate milk, dark, or a 50/50 mix
- 1 tablespoon cocoa butter or coconut oil optional, for smoother melting
Filling
- 100 g kataifi pastry shredded phyllo dough
- 2 tablespoons unsalted butter
- 80 g pistachio paste or cream
- 2 tablespoons tahini
- 1 pinch sea salt
- 1 tablespoon powdered sugar optional, for extra sweetness
Instructions
- Start by thoroughly cleaning your Labubu mold with warm, soapy water and dry completely.
- Melt 300g of your chocolate in a double boiler or microwave (30-second intervals, stirring between). If using, add cocoa butter or coconut oil now.
- Using a pastry brush or spoon, coat the inside of your mold with a thin layer of melted chocolate. Place the mold in the refrigerator for 10 minutes to set.
- Heat your frying pan over medium heat. Add butter, then toast kataifi pastry for 5-7 minutes until golden and crispy. Let cool completely.
- In a bowl, combine the cooled kataifi, pistachio paste, tahini, sea salt, and powdered sugar (if using). Mix gently to combine.
- Remove the mold from the fridge. Spoon the filling into each mold cavity, leaving 3mm of space at the top. Tap the mold gently to distribute the filling.
- Melt the remaining 100g chocolate and pour over the filling to seal. Use a spatula to smooth the surface and remove any excess.
- Refrigerate for 30 minutes or until fully set. Gently flex or tap the mold upside down to release the bars.
Notes
Use high-quality pistachio paste and properly toast the kataifi for the signature Dubai crunch. Store finished bars in an airtight container in the fridge for up to 1 week or freeze for 1 month.