Double Pistachio Gold Chocolate Bar
Double Pistachio Gold Chocolate Bar
Ingredients
For the Pistachio Chocolate Coating
- 10 ounces white chocolate, finely chopped
- 1/4 cup pistachio butter, smooth, for coating
For the Pistachio Knafeh Filling
- 1/4 cup pistachio butter, smooth, for filling
- 1/4 cup pistachios, finely chopped
- 1/2 cup golden knafeh, crushed into small pieces
Instructions
- 1
Prepare your chocolate bar molds by ensuring they are clean and dry. Set aside.
⏱️ 1 min
- 2
Gently melt the finely chopped white chocolate. You can do this using a double boiler or by microwaving in 30-second intervals, stirring well after each, until smooth. Be careful not to overheat the chocolate.
⏱️ 5 min
- 3
Once the white chocolate is completely melted and smooth, stir in the 1/4 cup of pistachio butter designated for the coating. Mix thoroughly until the mixture is uniform in color and texture, creating a vibrant green pistachio-infused white chocolate.
⏱️ 2 min
- 4
Pour approximately half of the pistachio chocolate coating into the prepared chocolate bar molds, filling the bottom layer. Gently tap the molds on the counter to release any air bubbles and ensure an even layer. Place the molds in the freezer for 10 to 15 minutes, or until the chocolate is just set.
⏱️ 15 min
- 5
While the first layer is setting, prepare the pistachio knafeh filling. In a small bowl, combine the 1/4 cup of pistachio butter designated for the filling, the finely chopped pistachios, and the crushed golden knafeh. Mix well until all ingredients are evenly distributed and form a thick, textured paste.
⏱️ 5 min
- 6
Remove the molds from the freezer. Carefully spoon the pistachio knafeh filling over the set chocolate base in each mold. Gently spread the filling to create an even layer, leaving a small gap around the edges for the top chocolate layer to seal.
⏱️ 3 min
- 7
Pour the remaining pistachio chocolate coating over the filling, ensuring it completely covers the filling and reaches the edges of the mold. Gently tap the molds again to settle the chocolate and remove any air bubbles.
⏱️ 2 min
- 8
Return the molds to the freezer and chill for at least 1 to 2 hours, or until the chocolate bars are completely solid and firm. For best results, you can leave them overnight.
⏱️ 120 min
- 9
Once fully set, carefully demold the chocolate bars. They should pop out easily. Store the Double Pistachio Gold Chocolate Bars in an airtight container in the refrigerator until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Double Pistachio Gold Chocolate Bar
Ingredients
For the Pistachio Chocolate Coating
- 10 ounces white chocolate, finely chopped
- 1/4 cup pistachio butter, smooth, for coating
For the Pistachio Knafeh Filling
- 1/4 cup pistachio butter, smooth, for filling
- 1/4 cup pistachios, finely chopped
- 1/2 cup golden knafeh, crushed into small pieces
Instructions
- 1
Prepare your chocolate bar molds by ensuring they are clean and dry. Set aside.
⏱️ 1 min - 2
Gently melt the finely chopped white chocolate. You can do this using a double boiler or by microwaving in 30-second intervals, stirring well after each, until smooth. Be careful not to overheat the chocolate.
⏱️ 5 min - 3
Once the white chocolate is completely melted and smooth, stir in the 1/4 cup of pistachio butter designated for the coating. Mix thoroughly until the mixture is uniform in color and texture, creating a vibrant green pistachio-infused white chocolate.
⏱️ 2 min - 4
Pour approximately half of the pistachio chocolate coating into the prepared chocolate bar molds, filling the bottom layer. Gently tap the molds on the counter to release any air bubbles and ensure an even layer. Place the molds in the freezer for 10 to 15 minutes, or until the chocolate is just set.
⏱️ 15 min - 5
While the first layer is setting, prepare the pistachio knafeh filling. In a small bowl, combine the 1/4 cup of pistachio butter designated for the filling, the finely chopped pistachios, and the crushed golden knafeh. Mix well until all ingredients are evenly distributed and form a thick, textured paste.
⏱️ 5 min - 6
Remove the molds from the freezer. Carefully spoon the pistachio knafeh filling over the set chocolate base in each mold. Gently spread the filling to create an even layer, leaving a small gap around the edges for the top chocolate layer to seal.
⏱️ 3 min - 7
Pour the remaining pistachio chocolate coating over the filling, ensuring it completely covers the filling and reaches the edges of the mold. Gently tap the molds again to settle the chocolate and remove any air bubbles.
⏱️ 2 min - 8
Return the molds to the freezer and chill for at least 1 to 2 hours, or until the chocolate bars are completely solid and firm. For best results, you can leave them overnight.
⏱️ 120 min - 9
Once fully set, carefully demold the chocolate bars. They should pop out easily. Store the Double Pistachio Gold Chocolate Bars in an airtight container in the refrigerator until ready to serve.
⏱️ 2 min