Description
A decadent Knafeh Pistachio Chocolate Bar that combines crispy toasted kataifi pastry with rich pistachio cream, all enveloped in smooth tempered milk chocolate. This dessert balances textures and flavors beautifully, perfect for special occasions or indulgent treats.
Ingredients
Scale
Chocolate
- 400g milk chocolate couverture (divided into 2/3 and 1/3 portions)
- 400g milk chocolate couverture (for tempering and coating)
Filling
- 200g kataifi or shredded phyllo pastry
- 3 tbsp unsalted butter
- 200g pistachio cream
- 1 tsp tahini
Instructions
- Prepare knafeh pistachio filling: Chop the kataifi finely and set aside. Melt the unsalted butter in a pan over medium heat. Add the chopped kataifi and toast it for about 10 minutes or until it becomes crispy and golden brown. Transfer the toasted kataifi to a mixing bowl, then add pistachio cream and tahini. Mix thoroughly until combined.
- Temper chocolate: Fill a saucepan halfway with water and heat it over medium heat until it simmers. Place two-thirds of the milk chocolate couverture in a heatproof mixing bowl. Turn off the heat and position the bowl over the simmering water, melting the chocolate gently while stirring until it reaches 100°F (38°C). Be careful not to let it exceed 115°F (46°C).
- Cool chocolate: Remove the bowl from the heat once the chocolate has melted and reached 100°F. Add the remaining one-third of chocolate to the bowl and continue stirring to cool it down to 84°F (29°C), which ensures the chocolate is properly tempered and glossy.
- Coat mold: Pour 2 tablespoons of the tempered chocolate into the mold. Tilt the mold to coat the entire inside surface evenly. Place the coated mold in the fridge for 10 minutes to set the chocolate shell.
- Fill and chill: Add the prepared knafeh pistachio filling into the chilled chocolate shell. Pour more tempered chocolate over the filling and spread it evenly to completely coat the filling. Chill the mold in the fridge for 1 hour to allow the bar to set fully.
- Demold and decorate: Carefully remove the set chocolate bar from the mold. Optionally, drizzle some colored melted chocolate on top for decoration. Serve immediately for best texture and flavor.
Notes
- Use high-quality milk chocolate couverture for a smoother texture and better tempering results.
- Properly tempering the chocolate is key to achieving a shiny finish and a good snap on the chocolate bar.
- Ensure the kataifi is toasted well to avoid any sogginess in the filling and to add a nice crunch.
- Store finished bars in a cool place or refrigerator to maintain the chocolate’s crispness.
- You can customize decorations with nuts, dried fruit, or edible glitter for a festive touch.
