Chocolate Pastry Bar

"Chocolate Kunafa" is a delicious treat that combines the sweetness of chocolate with the crunchiness of kunafa in an irresistible blend. It's prepared by wrapping crispy kunafa around pieces of chocolate, adding a unique and distinctive flavor. It can be shaped into various forms like balls or flat shapes, making it a perfect choice for serving at occasions or as a tasty snack.

Chocolate Kunafa is distinguished by its visual appeal and delightful taste, representing diversity and innovation in the world of desserts. This confectionery is beloved by all and makes for an ideal gift or snack to enjoy anytime during the day.

Since many of us live far away by plane, we're going to make the popular Kanafeh-inspired Chocolate Bar from The Fix, a dessert restaurant in Dubai, at home and make it even better! This chocolate is the epitome of pleasure, oozing with pistachio butter and crispy toasted shredded phyllo crumbs. Every single bite has the perfect balance of crispiness and creaminess, and it tastes just like everyone's favorite Arab dessert!

Chocolate Pastry Bar

chocolate is the epitome of pleasure, oozing with pistachio butter and crispy toasted shredded phyllo crumbs. Every single bite has the perfect balance of crispiness and creaminess, and it tastes just like everyone's favorite Arab dessert! The best part is that It's really simple to make—I swear

We're going to divide this recipe into portions according to each ingredient! In case you're unaware, this chocolate bar's name is Can't Get Knafeh of It, where Knafeh is a pun on the word sufficient. A favorite dessert In the Arab world, knafeh is a Palestinian dish created of crispy, buttery phyllo strands filled with sweet cheese. Usually, a thin layer of simple syrup Is applied, followed by an abundance of pistachios. Everything about the classic dessert is included in this chocolate bar, except the delicious cheese.

First up Is the shredded phyllo dough, or kataifi as it is known In Arabic. The majority of Arab and Middle Eastern

These are some additional possibilities you can use if there aren't any Arab marketplaces nearby. Nothing comes close to the genuine thing, but you may get a similar crunch from some other ingredients. Puffed quinoa or rice can be used!

Cut the kataifi Into pieces that are between 1/4 and 1/2 inch length to begin preparing it. Typically, kataifi is packaged in an oval shape, requiring you to cut it into pieces. After cutting it, it's time to preheat a frying pan with vegetable oil. For this dish, I like to fry it to ensure that it toasts uniformly and has the perfect crispy texture. When the oil reaches 350°F, add the shredded phyllo and cook until it turns a gorgeous golden color. To ensure that it fries evenly, stir it around while it cooks. It will be simpler to set up a bowl with a strainer above and simply drain out the food If you are only frying one skillet.

Torn phyllo from the frying oil.

Using paper towels, move the fried phyllo to a plate so that any leftover oil can be drained. Place aside to allow it to cool slightly

THE BUTTER PISTACHIO

Now let's talk about the second element: PISTACHIO BUTTER! When I shared a sneak peek of this recipe online, I was surprised to learn how many people were unaware of the existence of pistachio paste or butter. Everyone assumed it was some kind of inedible guacamole or something else. Pistachios and pistachio butter are staples in many Arab dishes, thus the green hue Is entirely expected.

It is the most vivid green hue and has the creamiest consistency.

When you open the jar and find that It is a little too solid, you can microwave it for 30 seconds. Place the fried shredded phyllo in a basin and mix In the pistachio butter. Once well combined, the filling is prepared for use.

NOTE:Making your own pistachio butter from home Is an additional option to purchasing it. Pistachios only need to be blended for a very long period in a powerful food processor or blender until they resemble nut butter. To make It more creamy or smooth, you can then stir in more melted white chocolate or sweetened condensed milk

THE SHADES

The filling Is finished, the hardest part! Before we start actually preparing the chocolate bars, there is one more item we need to talk about.

Due to the pistachio filling inside, the Dubai Chocolate Bars are incredibly thick, which is what sets them apart. Finding molds that are sufficiently thick can be challenging, but it took me some time to discover the ideal one. There are a ton of alternative mold possibilities that will still taste just as good even if they aren't as thick.

NOTE:To make the chocolate bar, you can use a loaf pan used for cake, if you don't want to order a mold. use your imagination!

Putting the bars together

Okay, let's dive right in! First, let some milk chocolate melt. If you like, you can substitute dark or semi-sweet chocolate. Every time, it melts so exquisitely, and I heartily endorse it. Simply put the chocolate in a basin that is safe to microwave for 30 seconds at a time, stirring every time, until the chocolate has melted fully.

After adding approximately 1/4 cup of melted chocolate to each mold, shake it to ensure that the sides and bottom are completely covered. Depending on the size of the mold you use, you might need more or less chocolate. Once hardened, place the molds in the freezer or refrigerator for ten to fifteen minutes.

Now, fill the middle almost to the brim but not completely with the crispy pistachio filling by adding a sufficient amount of it there. Cover the entire surface with extra melted chocolate, then return to the refrigerator or freezer to solidify.

After that, turn the mold over, and the chocolate bar ought should come out easily!

NOTE:Before filling the mold, sprinkle edible gold dust on the bottom if you want to make a design on the bar. Dripping melted white chocolate or white chocolate with colored dye added is an additional choice. After that, you can add the first layer of milk chocolate and carry out the remaining instructions.

COMPOSITION

One cup pistachio butter or paste

1 to 1/2 cups finely chopped, shredded kataifi or phyllo and vegetable oil for frying

1/4 cup melted white chocolate and two to three cups melted milk chocolate

GUIDELINES

1.Preheat 350°F vegetable oil in a frying pan.

2.Fry till golden and crispy after adding the shredded phyllo. Use a slotted spoon to remove the cooked phyllo if you're frying more of them. Using a paper towel, transfer to a plate to drain any extra oil.

3.Pouring the pan over into a bowl with a strainer can make it simpler to let the oil drain and the phyllo to be caught in the strainer if you aren't frying another batch.

4.Give the fried phyllo 15 minutes to cool down.

5.Place the fried phyllo and the pistachio paste in a mixing basin and toss to blend.

6.Optional: Drizzle a little white chocolate over the chocolate mold.

7.Next, pour in approximately 1/4 cup or more of melted milk chocolate, shaking to completely cover the sides and bottom.

8.Chill or freeze for ten to fifteen minutes, or until solid.

9.Remove the mold and almost completely fill the chocolate mold with the pistachio and phyllo mixture.

10.Re-cover the filling completely with melted chocolate and place it in the refrigerator or freezer for ten to fifteen minutes, or until it solidifies.

11.After it's set, remove the mold and enjoy!