Description
Indulge in the decadent fusion of traditional Middle Eastern knafeh and rich chocolate with this Knafeh Pistachio Chocolate Bar. Perfect for special occasions or a sweet treat any time!
Ingredients
Scale
For the Knafeh Pistachio Filling:
- 400g milk chocolate couverture
- 200g kataifi or shredded phyllo pastry
- 3 tbsp unsalted butter
- 200g pistachio cream
- 1 tsp tahini
For Tempering Chocolate:
- 400g milk chocolate couverture
Instructions
- Prepare knafeh pistachio filling: Chop kataifi and set aside. Melt butter in a pan over medium heat. Add chopped kataifi and toast for 10 minutes or until crispy and golden brown. Transfer to a mixing bowl. Add pistachio cream and tahini. Mix well.
- Temper chocolate: Heat a saucepan half-filled with water over medium heat until simmering. Place 2/3 of the dark chocolate in a heatproof mixing bowl. With the heat off, double boiler the chocolate until it reaches 100°F (38°C). Do not exceed 115°F (46°C).
- Cool chocolate: Once melted and at 100°F, remove from the saucepan and cool with the remaining chocolate chips. Keep stirring until it reaches 84°F (29°C).
- Coat mold: Pour 2 tbsp of melted chocolate into the mold and tilt it sideways to coat the inside evenly. Chill in the fridge for 10 minutes.
- Fill and chill: Add knafeh pistachio filling and pour more melted chocolate on top. Spread until the filling is well coated. Chill in the fridge for 1 hour.
- Demold and decorate: Carefully remove the chocolate from the mold. Decorate with drizzled colored melted chocolate if desired. Serve immediately.
Notes
Ensure the chocolate does not exceed the recommended temperatures during tempering for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 15mg