Matcha Dubai Chocolate Bar

A vibrant fusion of Japanese matcha and Middle Eastern pistachio cream — wrapped in premium white chocolate. The grassy, slightly bitter matcha balances the sweet pistachio cream, while the kunafa crunch adds the signature Dubai chocolate texture. The green-on-white color combination is visually striking and photographs exceptionally well.

Total time: 1 hour + 1 hour chilling | Yield: 6 bars | Difficulty: Intermediate

Ingredients

For the matcha pistachio filling:

• 100g pistachio cream
• 2 tsp culinary grade matcha powder
• 1 tbsp white chocolate, melted (to bind)
• 80g kataifi/kunafa dough, toasted in butter

For the white chocolate shell:

• 400g white chocolate couverture, tempered

Why White Chocolate with Matcha

White chocolate (cocoa butter, milk, and sugar — no cocoa solids) is sweet and neutral in flavor, making it the ideal backdrop for matcha's distinctive grassy bitterness. Dark chocolate competes with matcha; white chocolate supports it.

Instructions

Make the Matcha Pistachio Filling

1. Sift matcha powder to remove any lumps.
2. Combine pistachio cream and sifted matcha in a bowl. Stir until fully incorporated.
3. Add melted white chocolate. Stir until smooth.
4. The matcha will deepen the color to vivid emerald. Adjust matcha to preference — start with 1.5 tsp for a milder flavor.
5. Refrigerate for 20 minutes until firmer and pipeable.

Toast the Kunafa

1. Melt 1 tbsp butter in a skillet over medium heat.
2. Add kataifi dough, breaking it into small pieces.
3. Stir continuously for 4-6 minutes until golden and crispy. Remove from heat and cool.

Temper the White Chocolate

White chocolate is the most challenging to temper due to its lower working temperature:

1. Melt 2/3 of white chocolate to 40-42C using a double boiler or microwave at 50% power.
2. Add remaining 1/3 as seeds.
3. Stir until smooth and cooled to 28-29C.

Test: A dab on cold parchment should set glossy in 3-5 minutes.

Assemble the Bars

1. Fill bar mold cavities 1/3 full with tempered white chocolate.
2. Tilt and rotate molds to coat sides. Invert over the bowl for 20-30 seconds to drain.
3. Refrigerate shells 5 minutes until set.
4. Pipe matcha pistachio cream into shells, filling to within 2mm of the top.
5. Add a layer of toasted kunafa crumbs.
6. Cap with tempered white chocolate. Level with a palette knife.
7. Refrigerate 45-60 minutes until fully set.
8. Unmold by flexing the silicone mold.

Optional Finishing

Dust tops with a light veil of matcha powder through a fine-mesh sieve for a clean green-on-white presentation.

Tips

• Matcha quality: Culinary-grade matcha produces vibrant green color at lower cost than ceremonial grade. Good options: Jade Leaf, Ippodo culinary, or Aiya.
• White chocolate temperament: White chocolate seizes quickly if overheated. Use 50% microwave power and stop heating as soon as most lumps have melted.
• Filling color: Ensure filling is fully mixed for consistent emerald color throughout the bar.

Variations

Dark chocolate + matcha: Use dark couverture for a more bitter, complex bar. Matcha is less visually prominent but the flavor contrast is more interesting.

Yuzu addition: Add 1/2 tsp yuzu extract to the matcha filling for a Japanese citrus note.

Hojicha version: Substitute matcha with 2 tsp hojicha powder for an earthy roasted tea flavor.

Frequently Asked Questions

What is the difference between ceremonial and culinary matcha? Ceremonial grade is made from younger tea leaves — brighter green, smoother, and more expensive. Culinary grade is slightly more bitter and works well for baking and chocolate making.

Can I use matcha flavoring extract instead of powder? Extracts lack the visual color impact. Use powder for both flavor and the distinctive green color.

Where do I buy culinary matcha? Specialty tea shops, Japanese grocery stores, and Amazon.