I don't pay attention to all the viral food trends on TikTok and Instagram. There are so many crazy recipes screaming for attention, and so many of them just seem dumb. But every once in a while something looks just so incredibly awesome that I have to try it.

That includes the Dubai chocolate trend, which became something of a cultural phenomenon in early 2024 after a TikTok influencer posted a video of her sampling the decadent chocolate bar stuffed with pistachio cream and toasted kataifi, a crispy, shredded phyllo dough used in Mediterranean and Middle Eastern desserts and dishes.

Demand surged for the creamy candy made by FIX Dessert Chocolatier in Dubai, United Arab Emirates, leading not just to shortages of the salty-sweet chocolate treat but countless imitations, many of which were made with inferior ingredients.

Quality Dubai chocolate can still be hard to find today. That's why when The New York Times published a recipe for the candy bar a few months ago, I decided to try my hand at it — even though candy-making is not exactly in my wheel house.

I was surprised — no, make that delighted — to discover that it's actually pretty easy to make a pretty good Dubai chocolate bar at home. The hardest step was shelling all the pistachios the recipe requires (almost 3 cups). That, and waiting 35-40 minutes until the bars have been properly chilled and can be unmolded for sampling.

To make this recipe, you'll need at least one 6-by-3-by-1-inch silicone chocolate mold. It's better to have four, if you don't want to work in batches. You can find any number of reusable Dubai chocolate bar molds on Amazon; I used one made by UWillion.

A silicone pastry brush also comes in handy to coat the molds with melted chocolate, but you can also use the back of a spoon.

Finally, you'll need to set aside a fairly large chunk of time, since the chocolate has to set both before and after it's been filled with the pistachio cream/kataifi mixture.

The only downside to the recipe is its expense: Even using Ghirardelli milk chocolate-flavored melting wafers, which are easier to melt and less expensive than chopped milk chocolate, the ingredient list quickly added up to more than $25.

To help prevent cracking when cutting the bar into squares, allow the chocolate to cool to room temperature before refrigerating. Also, use a very sharp knife that's been warmed in hot water (and dried) to cut it.

Homemade Dubai Chocolate

PG tested

Kataifi, a shredded variety of phyllo, is available in the refrigerated or freezer section of Middle Eastern grocery stores such as Stamoolis Brothers in the Strip District and Salonika in Lawrenceville. If frozen, thaw it overnight in the refrigerator before use

2 3/4 cups roasted salted shelled pistachios

1/2 cup granulated sugar

1/2 cup olive oil

2 teaspoons vanilla extract

2 teaspoons kosher salt (such as Diamond Crystal)

1 tablespoon tahini, stirred well if separated

4 tablespoons unsalted butter

4 cups lightly packed, roughly chopped kataifi, thawed overnight in the refrigerator if frozen (about half of a 1-pound package)

18 ounces chopped milk or semisweet chocolate, or 3 heaping cups chocolate chips

Make the pistachio cream: In a food processor, combine pistachios, sugar, olive oil, vanilla and salt.

Process until it becomes a creamy nut butter, stopping to scrape down the sides of the food processor with a spatula to ensure a uniform mixture. It will progress from chopped nuts to a thick nut paste, then finally transform into a silky, slightly thin nut butter. This takes about 6 minutes.

Add 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 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 it 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. (Or melt chocolate in a microwave-safe bowl in 15-second increments and stirring well between intervals, until smooth.)

Once the chocolate in the bowl 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.

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 mold at a time, place 1/4 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 3/4 cup loosely packed filling per mold).

Smooth the filling with a spatula to fill the molds almost to the top 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 it's 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, 30-45 minutes. To unmold, gently pull the silicone away from each bar and pop them out. 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.

Makes 4 chocolate bars.

— nyt.com

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