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Description
A recipe to make the viral Knafeh Chocolate Bar, inspired by the Dubai chocolate trend, featuring crispy kunafa, pistachio-tahini filling, and a chocolate shell.
Ingredients
Scale
- For the Chocolate Shell: 2 cups (approx. 340g) high-quality milk or dark chocolate, chopped
- 1 tbsp cocoa butter (optional, for tempering ease)
- For the Crispy Knafeh Layer: 4 oz (approx. 115g) frozen shredded kunafa (kataifi) pastry dough, thawed
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar (optional, for extra crispness)
- For the Pistachio-Tahini Crunch Filling: 1/2 cup pistachio spread or unsweetened pistachio butter
- 2 tbsp tahini (sesame paste)
- 1/4 cup crispy kunafa crumbs (from the prepared crispy kunafa)
- 1/4 cup finely chopped pistachios (for extra crunch/flavor)
- 1–2 tbsp powdered sugar (optional, to taste)
Instructions
- Prepare the Crispy Knafeh: Preheat oven to 350°F (175°C). Shred the thawed kunafa dough finely. In a bowl, combine the shredded kunafa with melted butter and optional granulated sugar. Spread evenly on a baking sheet. Bake for 10-15 minutes, stirring halfway, until golden brown and crispy. Let cool completely. Reserve about 1/4 cup for the crunch filling and the rest for the knafeh layer.
- Make the Pistachio-Tahini Crunch Filling: In a small bowl, combine the pistachio spread, tahini, 1/4 cup of the crispy kunafa crumbs, and finely chopped pistachios. Mix well until combined. Add powdered sugar if desired for sweetness.
- Melt and Temper Chocolate (Simplified Method): Place about 3/4 of the chopped chocolate (and cocoa butter if using) in a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bowl doesn’t touch the water. Stir until melted and smooth, reaching a temperature of around 115°F (46°C) for dark chocolate or 105°F (40°C) for milk chocolate. Remove from heat and stir in the remaining 1/4 of chopped chocolate until completely melted and smooth. This will bring the temperature down to the working temperature (around 88-91°F/31-32°C for dark, 84-86°F/29-30°C for milk). If you don’t have a thermometer, melt gradually and stir vigorously to achieve shine and snap.
- Assemble the Chocolate Bars: Pour a thin layer of tempered chocolate into each cavity of your chocolate bar mold, ensuring all sides are coated. Tap the mold gently to release air bubbles. Place in the refrigerator for 5-10 minutes to set. Remove from the fridge. Spoon a layer of the pistachio-tahini crunch filling onto the set chocolate base in each cavity, pressing down gently. Next, spoon a layer of the remaining crispy knafeh over the crunch filling, pressing lightly. Pour the remaining tempered chocolate over the fillings, spreading to cover completely. Tap the mold again to level the chocolate and remove air bubbles.
- Chill and Unmold: Refrigerate the chocolate bars for at least 30 minutes, or until completely firm and easy to release from the molds. Carefully unmold and enjoy!
Notes
- Use high-quality chocolate for the best flavor and texture.
- Ensure the kunafa is completely cooled before using it in the filling and layers.
- Tempering chocolate is key for a smooth finish and a good snap.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A