Pistachio Kunafa Chocolate Bar
Pistachio Kunafa Chocolate Bar
Ingredients
For the Toasted Kunafa
- 1 cup kunafa dough, finely chopped
- 2 tablespoons ghee, melted
For the Chocolate Shell
- 1 1/4 cups dark chocolate, roughly chopped, divided
- 1/4 cup white chocolate, melted, for drizzling
- 1 drop green food coloring, optional, for green chocolate drizzle
For the Pistachio Filling
- 3/4 cup pistachio butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Finely chop the kunafa dough and transfer it to a medium-sized bowl.
⏱️ 5 min•🌡️ 350
- 2
Pour the melted ghee over the chopped kunafa dough. Using your hands, thoroughly combine the mixture, ensuring all the kunafa is evenly coated.
⏱️ 3 min
- 3
Spread the coated kunafa dough evenly onto a baking tray. Toast in the preheated oven for 10-15 minutes, or until golden brown and crisp. Remove from oven and transfer to a clean bowl to cool.
⏱️ 15 min•🌡️ 350
- 4
Roughly chop 1 cup of the dark chocolate. Set aside the remaining 1/4 cup for tempering.
⏱️ 2 min
- 5
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Add the 1 cup of chopped dark chocolate to the bowl and stir gently until completely melted and smooth.
⏱️ 8 min
- 6
Remove the melted dark chocolate from the heat. Add the reserved 1/4 cup of chopped dark chocolate to the warm melted chocolate. Stir continuously until the added chocolate is fully incorporated and melted, resulting in a smooth, glossy, and tempered chocolate.
⏱️ 5 min
- 7
To the cooled, toasted kunafa dough, add the pistachio butter. Stir vigorously with a spatula until the kunafa is uniformly coated and takes on a vibrant green hue.
⏱️ 5 min
- 8
Wipe your silicone chocolate bar mold clean. If desired, melt the white chocolate and a small amount of white chocolate with a drop of green food coloring separately. Drizzle thin lines of white and green colored chocolate artistically into the bottom of each compartment of the mold for decoration.
⏱️ 5 min
- 9
Spoon a generous amount of the tempered dark chocolate into each compartment of the mold. Use a brush or small spatula to carefully spread the chocolate up the sides and across the bottom, creating a thin, even outer shell.
⏱️ 5 min
- 10
Spoon the prepared pistachio-kunafa mixture into the chocolate-lined molds. Gently press down on the filling to create a compact and even layer.
⏱️ 3 min
- 11
Pour more tempered dark chocolate over the kunafa filling, completely covering it. Use a spatula to smooth the top, ensuring a flat and even surface for the chocolate bar.
⏱️ 3 min
- 12
Refrigerate the chocolate bars for at least 30 minutes, or until completely set and firm. Carefully unmold the bars, revealing the finished Pistachio Kunafa Chocolate Bars.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Kunafa Chocolate Bar
Ingredients
For the Toasted Kunafa
- 1 cup kunafa dough, finely chopped
- 2 tablespoons ghee, melted
For the Chocolate Shell
- 1 1/4 cups dark chocolate, roughly chopped, divided
- 1/4 cup white chocolate, melted, for drizzling
- 1 drop green food coloring, optional, for green chocolate drizzle
For the Pistachio Filling
- 3/4 cup pistachio butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Finely chop the kunafa dough and transfer it to a medium-sized bowl.
⏱️ 5 min•🌡️ 350 - 2
Pour the melted ghee over the chopped kunafa dough. Using your hands, thoroughly combine the mixture, ensuring all the kunafa is evenly coated.
⏱️ 3 min - 3
Spread the coated kunafa dough evenly onto a baking tray. Toast in the preheated oven for 10-15 minutes, or until golden brown and crisp. Remove from oven and transfer to a clean bowl to cool.
⏱️ 15 min•🌡️ 350 - 4
Roughly chop 1 cup of the dark chocolate. Set aside the remaining 1/4 cup for tempering.
⏱️ 2 min - 5
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Add the 1 cup of chopped dark chocolate to the bowl and stir gently until completely melted and smooth.
⏱️ 8 min - 6
Remove the melted dark chocolate from the heat. Add the reserved 1/4 cup of chopped dark chocolate to the warm melted chocolate. Stir continuously until the added chocolate is fully incorporated and melted, resulting in a smooth, glossy, and tempered chocolate.
⏱️ 5 min - 7
To the cooled, toasted kunafa dough, add the pistachio butter. Stir vigorously with a spatula until the kunafa is uniformly coated and takes on a vibrant green hue.
⏱️ 5 min - 8
Wipe your silicone chocolate bar mold clean. If desired, melt the white chocolate and a small amount of white chocolate with a drop of green food coloring separately. Drizzle thin lines of white and green colored chocolate artistically into the bottom of each compartment of the mold for decoration.
⏱️ 5 min - 9
Spoon a generous amount of the tempered dark chocolate into each compartment of the mold. Use a brush or small spatula to carefully spread the chocolate up the sides and across the bottom, creating a thin, even outer shell.
⏱️ 5 min - 10
Spoon the prepared pistachio-kunafa mixture into the chocolate-lined molds. Gently press down on the filling to create a compact and even layer.
⏱️ 3 min - 11
Pour more tempered dark chocolate over the kunafa filling, completely covering it. Use a spatula to smooth the top, ensuring a flat and even surface for the chocolate bar.
⏱️ 3 min - 12
Refrigerate the chocolate bars for at least 30 minutes, or until completely set and firm. Carefully unmold the bars, revealing the finished Pistachio Kunafa Chocolate Bars.
⏱️ 30 min