Description
Indulge in a decadent Knafeh Pistachio Chocolate Bar, combining crispy toasted kataifi pastry with rich pistachio cream and smooth tempered milk chocolate. This 50-minute dessert features layers of crunchy, nutty filling encased in a glossy chocolate shell, perfect for sharing with family and friends.
Ingredients
Scale
Chocolate
- 400g milk chocolate couverture (divided)
- Additional colored melted chocolate for decoration (optional)
Filling
- 200g kataifi or shredded phyllo pastry
- 3 tbsp unsalted butter
- 200g pistachio cream
- 1 tsp tahini
Instructions
- Prepare the knafeh pistachio filling: Chop the kataifi pastry into smaller pieces and set aside. Melt unsalted butter in a pan over medium heat, then add the chopped kataifi. Toast for about 10 minutes, stirring occasionally, until the pastry is crispy and golden brown. Transfer the toasted kataifi to a mixing bowl. Add the pistachio cream and tahini, and mix thoroughly until combined.
- Temper the chocolate: Fill a saucepan halfway with water and heat over medium until simmering. Place two-thirds of the milk chocolate couverture in a heatproof bowl. Turn off the heat and place the bowl over the simmering water, melting the chocolate gently until it reaches 100°F (38°C), making sure not to exceed 115°F (46°C).
- Cool the chocolate: Remove the bowl from the heat and stir in the remaining one-third of the chocolate couverture to cool the mixture. Continue stirring until the chocolate temperature lowers to 84°F (29°C), indicating it is tempered.
- Coat the mold: Pour 2 tablespoons of the tempered chocolate into the chocolate mold, tilting and swirling it around to evenly coat the interior. Place the mold in the fridge for 10 minutes to set the chocolate shell.
- Fill and chill: Spoon the knafeh pistachio filling into the chocolate-coated mold, then pour more tempered chocolate on top to cover and seal the filling. Spread the chocolate evenly and return the mold to the fridge, chilling for 1 hour to fully set.
- Demold and decorate: Carefully remove the chocolate bar from the mold once completely set. Optionally, drizzle with colored melted chocolate for decoration. Serve immediately and enjoy.
Notes
- Ensure chocolate is tempered correctly to achieve a shiny finish and a crisp snap.
- Use fresh pistachio cream for the best flavor and texture.
- Storing the chocolate bars in a cool, dry place will maintain their texture and freshness.
- Kataifi can be found in Middle Eastern or specialty stores; substitute with finely shredded phyllo pastry if unavailable.
- If colored chocolate is not available, you can decorate with crushed pistachios or edible gold dust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
