Pistachio Kunafa Chocolate Bar
Pistachio Kunafa Chocolate Bar
Ingredients
For the Chocolate Shell and Decoration
- 10 1/2 ounces Cadbury Dairy Milk chocolate bars, melted
- 1/4 ounce orange candy melts, melted
- 1/4 ounce pink candy melts, melted
- 1/4 ounce green candy melts, melted
For the Pistachio Kunafa Filling
- 1/2 cup kunafa (kadaifi) dough, finely shredded
- 1 tablespoon olive oil
- 1/2 cup pistachio creme
For Garnish
- 1/4 cup shelled pistachios, roughly chopped
Instructions
- 1
Prepare your silicone chocolate bar mold. Melt the small amounts of orange, pink, and green candy melts separately. Using a small brush or toothpick, carefully brush small decorative patterns or lines into individual sections of the mold with the colored candy melts. Allow to set for a few minutes at room temperature or briefly in the refrigerator.
⏱️ 5 min
- 2
Melt the Cadbury Dairy Milk chocolate bars. This can be done using a double boiler (bain-marie) method: place the chocolate in a heatproof glass bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until completely smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted.
⏱️ 10 min
- 3
Pour a thin layer of the melted milk chocolate over the set candy melt decorations in the mold. Use the back of a spoon or a small spatula to spread the chocolate evenly, creating the bottom shell of your chocolate bar. Ensure all decorative elements are covered. Place the mold in the refrigerator for 5-10 minutes to allow this layer to set.
⏱️ 5 min•🌡️ 40
- 4
While the chocolate shell is setting, prepare the pistachio kunafa filling. In a medium bowl, combine the finely shredded kunafa dough, olive oil, and pistachio creme. Mix thoroughly with a spoon until the kunafa dough is evenly coated and integrated with the green pistachio creme.
⏱️ 5 min
- 5
Remove the mold from the refrigerator. Spoon the pistachio kunafa filling into the chocolate-lined mold, pressing it down gently to create an even layer that fills the cavity. Leave a small space at the top for the final chocolate layer.
⏱️ 5 min
- 6
Pour the remaining melted milk chocolate over the pistachio kunafa filling, ensuring it completely covers the filling and reaches the edges of the mold. Gently tap the mold on the counter a few times to release any air bubbles and create a smooth top surface. Immediately sprinkle the roughly chopped shelled pistachios generously over the still-wet chocolate layer.
⏱️ 5 min
- 7
Place the entire mold into the refrigerator for at least 45 minutes to 1 hour, or until the chocolate is completely set and firm. Once firm, carefully unmold the chocolate bar by gently flexing the silicone mold. Serve and enjoy!
⏱️ 45 min•🌡️ 40
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Kunafa Chocolate Bar
Ingredients
For the Chocolate Shell and Decoration
- 10 1/2 ounces Cadbury Dairy Milk chocolate bars, melted
- 1/4 ounce orange candy melts, melted
- 1/4 ounce pink candy melts, melted
- 1/4 ounce green candy melts, melted
For the Pistachio Kunafa Filling
- 1/2 cup kunafa (kadaifi) dough, finely shredded
- 1 tablespoon olive oil
- 1/2 cup pistachio creme
For Garnish
- 1/4 cup shelled pistachios, roughly chopped
Instructions
- 1
Prepare your silicone chocolate bar mold. Melt the small amounts of orange, pink, and green candy melts separately. Using a small brush or toothpick, carefully brush small decorative patterns or lines into individual sections of the mold with the colored candy melts. Allow to set for a few minutes at room temperature or briefly in the refrigerator.
⏱️ 5 min - 2
Melt the Cadbury Dairy Milk chocolate bars. This can be done using a double boiler (bain-marie) method: place the chocolate in a heatproof glass bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until completely smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted.
⏱️ 10 min - 3
Pour a thin layer of the melted milk chocolate over the set candy melt decorations in the mold. Use the back of a spoon or a small spatula to spread the chocolate evenly, creating the bottom shell of your chocolate bar. Ensure all decorative elements are covered. Place the mold in the refrigerator for 5-10 minutes to allow this layer to set.
⏱️ 5 min•🌡️ 40 - 4
While the chocolate shell is setting, prepare the pistachio kunafa filling. In a medium bowl, combine the finely shredded kunafa dough, olive oil, and pistachio creme. Mix thoroughly with a spoon until the kunafa dough is evenly coated and integrated with the green pistachio creme.
⏱️ 5 min - 5
Remove the mold from the refrigerator. Spoon the pistachio kunafa filling into the chocolate-lined mold, pressing it down gently to create an even layer that fills the cavity. Leave a small space at the top for the final chocolate layer.
⏱️ 5 min - 6
Pour the remaining melted milk chocolate over the pistachio kunafa filling, ensuring it completely covers the filling and reaches the edges of the mold. Gently tap the mold on the counter a few times to release any air bubbles and create a smooth top surface. Immediately sprinkle the roughly chopped shelled pistachios generously over the still-wet chocolate layer.
⏱️ 5 min - 7
Place the entire mold into the refrigerator for at least 45 minutes to 1 hour, or until the chocolate is completely set and firm. Once firm, carefully unmold the chocolate bar by gently flexing the silicone mold. Serve and enjoy!
⏱️ 45 min•🌡️ 40