How Dubai’s VIRAL Pistachio Knafeh Bar Is Made | FIX Chocolate Uncovered

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the katifi by pulling apart the strands and tossing them in melted butter until fully coated.

Spread the coated katifi onto trays and toast in convection ovens at around 160° C (320° F) for about 8 to 10 minutes until golden brown with a nutty aroma.

Once cooled, break the toasted katifi into crisp flakes, pressing most into the base of the mold and saving a handful for later.

For the filling, roast pistachios to enhance their aroma, then grind them into a dense, smooth paste.

Mix the pistachio paste with tahini to create a bold, silky filling, folding in a few reserved katifi flakes for added texture.

Temper the chocolate by heating, cooling, and reheating to align the cocoa butter crystals, ensuring a smooth, glossy finish.

Pour a thin layer of tempered chocolate into a mold to form the bottom of the bar, tilting the mold to coat the edges.

Add a layer of toasted katifi pressed into the chocolate, then pipe in the pistachio tahini filling, leaving room for a final layer.

Pour a second layer of tempered chocolate to seal the bar, tapping the mold gently to eliminate air bubbles.

Chill the mold on racks or in a cooling tunnel to set the chocolate slowly, ensuring a clean, mirror-smooth finish upon removal.

Once set, remove the bars from the mold and drizzle with vibrant colors, then wrap each bar in foil and seal in a casual candystyle wrapper.

Cooking Techniques

Equipment Needed

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Dietary

Allergens