◆ Chocolate
Dubai chocolate bar mold
A deep Dubai chocolate bar mold for the pistachio kunafa bar. Two filled bars per batch, in food-safe silicone.
◆ Chocolate
A deep Dubai chocolate bar mold for the pistachio kunafa bar. Two filled bars per batch, in food-safe silicone.
The viral Dubai chocolate bar is a thick chocolate shell filled with pistachio cream and toasted kataifi, the shredded pastry of kunafa, so it snaps with a crunch. This mold makes two of them at a time: 152 x 77 mm and 20 mm deep, eight chunky bevelled segments on top, room for a 3 mm shell and a generous layer of filling. Each cavity holds about 222 ml, a bar of roughly 250 g.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible two-bar mold. The printed caster never touches food, only the silicone does, and a deep bar lets go of flexible silicone far more easily than of a rigid mold.
Shell, fill, cap: coat the cavity, spread the pistachio kunafa filling, seal it with more chocolate and chill. Paint green and gold into the empty cavity first for the famous speckled top. The zip carries the printed caster exactly as the tool exported it, one bar on its own as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with two chocolate bars in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 431 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster. That silicone is your tray, and the caster is ready for another one.
For the filling, toast shredded kataifi in butter in a pan until golden and crisp, about 10 minutes, let it cool, then stir in pistachio cream (and a spoon of tahini if you like) until it clumps.
Optional painted top: flick or brush a little green-tinted white chocolate or coloured cocoa butter into the empty cavities and let it set.
Fill each cavity with tempered chocolate, tip the tray over the bowl to pour the excess back out, scrape the rim clean and chill for 10 minutes. Brush a second coat on anything thin.
Press the filling in, level and firmly, to about 3 mm below the rim. Pour chocolate over it, scrape the back flat and chill for 30 minutes.
Flex the silicone away from the edges and peel the bar out face up. Keep it cool: the filling stays crisp for about a week in a sealed box.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 165 x 173 x 33 mm |
| Print bed needed | 174 x 165 mm, 33 mm tall |
| Filament | ~376 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one chocolate bar (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-26 |
Pro early access until October 26, 2026, then free with any account.
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Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
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Around 20 mm. The shell takes 2 to 3 mm on each face, and the pistachio kunafa filling needs the rest to give the thick, crunchy cross-section the viral bars are known for. A normal chocolate bar mold is 8 to 10 mm deep, which leaves room for little more than a spread of filling.
It was not toasted long enough, or it met the pistachio cream while still warm. Toast it in butter until it is deep golden and crackles, let it cool completely on a plate, and only then mix in the cream. Keep the finished bars in the fridge in a sealed box, away from moisture.
Before the shell, flick a little white chocolate tinted green with oil-based colour, or green cocoa butter, into the empty cavity with a stiff brush, add a touch of gold lustre if you like, and let it set. Then pour the tempered chocolate over it: the pattern ends up on the face of the bar.
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