If you have a sweet tooth that craves something truly extraordinary, then you will fall head over heels for this Knafeh Pistachio Chocolate Bar Recipe. It beautifully marries the rich, nutty flavors of pistachio cream and tahini with crispy kataifi pastry and luscious tempered milk chocolate couverture. Each bite showcases a delightful contrast: crunchy, creamy, and velvety layers that pay tribute to the traditional Middle Eastern knafeh yet reimagined as an irresistible chocolate bar. This recipe is perfect for impressing friends or indulging in a decadent treat that you won’t soon forget.
Knafeh Pistachio Chocolate Bar Recipe Ingredients You’ll Need
Ingredients You’ll Need
Before diving into this recipe, it’s wonderful to recognize how a few simple ingredients come together to create such a complex symphony of textures and flavors. Each ingredient plays an essential role, bringing balance and depth that make the dessert sing.
- 400g milk chocolate couverture: Essential for the glossy, smooth shell that encases your bar; tempered perfectly for that satisfying snap.
- 200g kataifi or shredded phyllo pastry: Provides a flaky, crispy crunch reminiscent of classic knafeh layers.
- 3 tbsp unsalted butter: Used to toast the kataifi, bringing richness and a golden hue to the pastry.
- 200g pistachio cream: Gives the bar its signature nutty, creamy filling—the heart of the recipe’s flavor profile.
- 1 tsp tahini: Adds a subtle earthy depth and silkiness that complements the pistachio cream beautifully.
- 400g milk chocolate couverture (for tempering): Another portion to perfectly coat and seal your delectable knafeh pistachio filling within the bar.
How to Make Knafeh Pistachio Chocolate Bar Recipe
Step 1: Prepare the Knafeh Pistachio Filling
Begin by chopping the kataifi pastry into manageable pieces and set it aside. Melt the unsalted butter over medium heat in a pan, then add the chopped kataifi to toast it gently. Stir constantly for about 10 minutes until it turns crispy and a gorgeous golden brown color. This toasted kataifi will add both texture and a toasty aroma. Transfer this into a mixing bowl, then fold in the pistachio cream and tahini until everything is well combined and luscious.
Step 2: Temper the Milk Chocolate
Tempering chocolate is the secret to a shiny, smooth finish with that perfect snap. Fill a saucepan halfway with water and bring it to a gentle simmer. Turn off the heat and set a heatproof bowl with two-thirds of the milk chocolate couverture over the water, ensuring the bowl doesn’t touch the water. Stir gently until the chocolate melts and reaches about 100°F (38°C). Be careful to not let it get hotter than 115°F (46°C) or it might seize.
Step 3: Cool the Chocolate
Remove the bowl from the heat and gradually add the remaining chocolate to cool the mixture. Keep stirring until the temperature drops to around 84°F (29°C). This cooling process crystals the chocolate molecules just right, making it glossy and firm once set—the hallmark of expert chocolate work.
Step 4: Coat the Mold
Pour about 2 tablespoons of your tempered chocolate into your mold and tilt it gently so the chocolate coats the inside evenly. Don’t rush this step because even coating ensures your bar will hold together with a professional look. Place the mold in the fridge and chill for about 10 minutes until it sets firmly.
Step 5: Fill and Chill
Next, spoon the prepared knafeh pistachio filling into the chocolate-coated mold, pressing lightly to fill gaps. Pour more tempered chocolate on top, spreading it evenly to encase the filling completely. Return the mold to the fridge and chill for at least one hour so everything sets into a perfect, sliceable bar.
Step 6: Demold and Decorate
After your chocolate bar has fully set, carefully remove it from the mold. The satisfying ‘pop’ when it releases is a reward in itself. If you want to add a personal artistic touch, drizzle some colored melted chocolate over the top for a dazzling finish. Serve your gorgeous creation immediately, or keep it chilled until ready to impress your guests.
How to Serve Knafeh Pistachio Chocolate Bar Recipe
Garnishes
While the bar is stunning on its own, adding a few simple garnishes can elevate its presentation and taste experience. Consider sprinkling crushed pistachios on top for an extra crunch and vibrant green color, or dust the bar lightly with edible gold dust to impart luxury. A small dollop of whipped cream or a drizzle of rose syrup beside the slices can beautifully highlight the Middle Eastern inspiration.
Side Dishes
This Knafeh Pistachio Chocolate Bar pairs wonderfully with a cup of rich Turkish coffee or spiced black tea, balancing sweetness with bold, bitter notes. If you’re serving it at a party, consider offering fresh orange slices on the side for a bright, citrusy contrast. Light, lightly salted nuts can also work well to compliment the bar’s nutty flavor and give your guests a palate refresh.
Creative Ways to Present
Think beyond the classic bar shape by slicing this dessert into bite-sized squares and presenting them on a wooden board or decorative plate. You can alternate pieces with colorful edible flowers or place each square on a spoon for an elegant canapé-style serving. Wrapping individual portions in parchment paper tied with twine can make for a charming takeaway gift that showcases your Knafeh Pistachio Chocolate Bar Recipe craft.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator to maintain their beautiful texture and flavor. They will keep fresh for up to 5 days. Be sure to separate layers with parchment paper to prevent sticking and preserve the delicate chocolate coating.
Freezing
You can freeze these chocolate bars if you want to prepare in advance or save extras. Wrap each bar tightly in plastic wrap and then place them inside a freezer-safe bag or container. When frozen properly, they remain delicious for up to 2 months without losing that characteristic crunch and creaminess.
Reheating
Because this dessert relies on crisp textures and tempered chocolate, reheating is not recommended. Instead, allow frozen bars to thaw in the refrigerator overnight before serving. This helps maintain the integrity of the chocolate shell and the knafeh pistachio filling without compromising taste or texture.
FAQs
Can I use dark chocolate instead of milk chocolate for this recipe?
Absolutely! Using dark chocolate will create a richer, more intense flavor that pairs beautifully with the nutty pistachio and tahini. Just keep in mind that the sweetness level will be lower.
What’s the difference between kataifi and shredded phyllo pastry?
Kataifi is a type of shredded phyllo pastry but is usually finer and more delicate in texture. Either works well here, but kataifi is traditional for authentic knafeh texture and flavor.
Do I really need to temper the chocolate?
Tempering is key for that glossy finish and crisp texture in your chocolate bar. If you skip this step, the chocolate may bloom or become grainy, so it’s worth the extra care.
Is tahini necessary in the pistachio filling?
Yes, tahini adds a subtle earthiness and silky mouthfeel that complements the pistachio cream. If you can’t find tahini, a tiny amount of neutral oil can help, but the flavor will be less authentic.
Can I make this recipe vegan or dairy-free?
To make it vegan, you would need to use dairy-free chocolate couverture and buttery alternatives, plus a plant-based pistachio cream. It’s possible but will require adjustments for texture and flavor balance.
Final Thoughts
This Knafeh Pistachio Chocolate Bar Recipe is a magnificent journey from traditional Middle Eastern flavors to a modern chocolate treat you can proudly call your own. It’s a delightful combination of textures and tastes that come together effortlessly with a handful of simple but carefully chosen ingredients. I encourage you to give this recipe a try—you’ll discover how satisfying and fun it is to create a dessert that wows both visually and on the palate!
Print
Knafeh Pistachio Chocolate Bar Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Melting and Tempering Chocolate using Double Boiler
- Cuisine: Middle Eastern
Description
A decadent Knafeh Pistachio Chocolate Bar that combines crispy toasted kataifi pastry with rich pistachio cream, all enveloped in smooth tempered milk chocolate. This dessert balances textures and flavors beautifully, perfect for special occasions or indulgent treats.
Ingredients
Chocolate
- 400g milk chocolate couverture (divided into 2/3 and 1/3 portions)
- 400g milk chocolate couverture (for tempering and coating)
Filling
- 200g kataifi or shredded phyllo pastry
- 3 tbsp unsalted butter
- 200g pistachio cream
- 1 tsp tahini
Instructions
- Prepare knafeh pistachio filling: Chop the kataifi finely and set aside. Melt the unsalted butter in a pan over medium heat. Add the chopped kataifi and toast it for about 10 minutes or until it becomes crispy and golden brown. Transfer the toasted kataifi to a mixing bowl, then add pistachio cream and tahini. Mix thoroughly until combined.
- Temper chocolate: Fill a saucepan halfway with water and heat it over medium heat until it simmers. Place two-thirds of the milk chocolate couverture in a heatproof mixing bowl. Turn off the heat and position the bowl over the simmering water, melting the chocolate gently while stirring until it reaches 100°F (38°C). Be careful not to let it exceed 115°F (46°C).
- Cool chocolate: Remove the bowl from the heat once the chocolate has melted and reached 100°F. Add the remaining one-third of chocolate to the bowl and continue stirring to cool it down to 84°F (29°C), which ensures the chocolate is properly tempered and glossy.
- Coat mold: Pour 2 tablespoons of the tempered chocolate into the mold. Tilt the mold to coat the entire inside surface evenly. Place the coated mold in the fridge for 10 minutes to set the chocolate shell.
- Fill and chill: Add the prepared knafeh pistachio filling into the chilled chocolate shell. Pour more tempered chocolate over the filling and spread it evenly to completely coat the filling. Chill the mold in the fridge for 1 hour to allow the bar to set fully.
- Demold and decorate: Carefully remove the set chocolate bar from the mold. Optionally, drizzle some colored melted chocolate on top for decoration. Serve immediately for best texture and flavor.
Notes
- Use high-quality milk chocolate couverture for a smoother texture and better tempering results.
- Properly tempering the chocolate is key to achieving a shiny finish and a good snap on the chocolate bar.
- Ensure the kataifi is toasted well to avoid any sogginess in the filling and to add a nice crunch.
- Store finished bars in a cool place or refrigerator to maintain the chocolate’s crispness.
- You can customize decorations with nuts, dried fruit, or edible glitter for a festive touch.
