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Knafeh Pistachio Chocolate Bar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern

Description

Knafeh Pistachio Chocolate Bar is a decadent fusion dessert combining the crispy texture of toasted kataifi pastry with the rich flavors of pistachio cream and smooth milk chocolate couverture. This unique treat layers toasted shredded phyllo pastry infused with pistachio cream and tahini, encased in a glossy chocolate shell. Perfect as an indulgent snack or elegant dessert, it offers a delightful balance of crunchy, nutty, and creamy sensations.

Ingredients

Scale

Chocolate Shell

  • 400g milk chocolate couverture (divided: 2/3 and 1/3 for tempering)
  • 2 tbsp melted chocolate (for coating molds)

Kataifi Filling

  • 200g kataifi or shredded phyllo pastry, chopped
  • 3 tbsp unsalted butter
  • 200g pistachio cream
  • 1 tsp tahini

Instructions

  1. Toast Kataifi: Chop the kataifi pastry finely. Melt the unsalted butter in a pan over medium heat. Add the chopped kataifi and toast it for about 10 minutes until it becomes crispy and golden brown. Transfer the toasted kataifi to a mixing bowl.
  2. Mix Filling: To the bowl with toasted kataifi, add pistachio cream and tahini. Mix thoroughly until the ingredients are well combined, creating a rich and nutty filling.
  3. Temper Chocolate: Fill a saucepan halfway with water and bring it to a simmer over medium heat. Place two-thirds of the milk chocolate couverture in a heatproof mixing bowl and set it over the saucepan (double boiler method). Stir the chocolate gently while it melts, bringing it to about 100°F (38°C) but not hotter than 115°F (46°C).
  4. Cool Chocolate: Remove the bowl from heat and add the remaining one-third of the chocolate to the melted chocolate. Stir continuously to cool the chocolate down to 84°F (29°C), achieving a tempered, glossy finish.
  5. Prepare Mold: Pour about 2 tablespoons of the tempered chocolate into your chocolate bar mold. Tilt the mold to evenly coat the inside surface. Place the mold in the refrigerator for 10 minutes to set the chocolate shell.
  6. Assemble Bar: Spoon the knafeh pistachio filling into the chocolate shell in the mold. Pour additional tempered chocolate over the filling, spreading it evenly so the filling is fully coated and sealed inside.
  7. Chill and Set: Refrigerate the assembled bars for about 1 hour to allow the chocolate to harden properly.
  8. Unmold and Decorate: Carefully remove the chocolate bars from the molds. Optionally, drizzle with colored melted chocolate for decoration. Serve immediately and enjoy the rich, crunchy, and creamy flavors.

Notes

  • Use good quality milk chocolate couverture for the best texture and shine.
  • Make sure to temper the chocolate properly to avoid dullness or blooming.
  • Kataifi can be substituted with finely shredded phyllo pastry if unavailable.
  • Store finished bars in the refrigerator and consume within 3-4 days for optimal freshness.
  • Use a digital thermometer to monitor chocolate temperatures for accurate tempering.
  • Tahini adds a subtle savory note that complements the pistachio cream beautifully.

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Find it online: https://simplysavorykitchen.com/knafeh-pistachio-chocolate-bar-recipe/