Viral Dubai Pistachio Knafeh Chocolate Bar
Dubai Chocolate Bar - this was so delicious and fun to make, there could be some more variations coming 🍫
Viral Dubai Pistachio Knafeh Chocolate Bar
Rated 5.0 stars by 1 users
Category
Chocolate
If you’re a fan of luxurious desserts, this Pistachio Chocolate Bar is a must-try. Inspired by the Viral Dubai Chocolate Bar, this treat combines rich pistachio cream, crisp kadayif pastry, and silky milk chocolate to create a dessert that’s taking the world by storm. Known for its indulgent flavors and perfect balance of crunch and creaminess, this Dubai chocolate sensation is easy to recreate at home with just a few ingredients.
Pistachio-based sweets have become a global trend, and this homemade version of the Dubai chocolate bar captures the essence of Middle Eastern flavors. The nutty tahini pairs beautifully with the black milk cereal pistachio cream, while the tempered chocolate provides a professional-quality finish. Whether you're looking to impress guests, try a new viral dessert, or simply indulge in a pistachio chocolate bar, this recipe delivers a decadent experience.
Follow these step-by-step instructions to craft your own Viral Dubai Chocolate Bar at home. With its vibrant chocolate shell, creamy filling, and irresistible crunch, this dessert is guaranteed to be a showstopper.
Author:@_the_weekend_baker_
Ingredients
-
300-400g Black Milk Pistachio Cream
-
450-500g Callebaut Milk Chocolate
-
20-30g Callebaut White Chocolate
-
40g Tahini
Equipment
Directions
1. Prepare the filling
Chop the kadayif pastry into small pieces.
In a dry pan, fry the chopped pastry until golden brown, then transfer to a bowl and let it cool.
Add tahini and pistachio cream to the cooled pastry, mixing well.
Gradually add the pistachio cream until you reach the desired consistency. Set aside.
2. Create the Chocolate Garnish
Chop and melt the white chocolate, then temper it.
Mix in the gel food colouring of your choice.
Drizzle the coloured chocolate into the moulds to create a pattern.
Place the moulds in the fridge to set.
3. Make the Chocolate Shell
Chop, melt, and temper the milk chocolate to a working temperature.
Pour the tempered milk chocolate into each mould, tilting to coat the sides.
Pour any excess chocolate back into the bowl while maintaining the temperature.
Place the moulds in the fridge for about 10 minutes to set.
4. Fill the Bars
Spoon the pistachio filling into each chocolate shell.
Leave a couple of millimetres at the top to allow for sealing.
5. Seal and Set the Bars
Pour the remaining tempered milk chocolate over the filling to seal the bar.
Scrape off any excess chocolate for a smooth finish.
Place the moulds back in the fridge until fully set.
Comments