Experience the delightful world of “Can’t Get Knafeh of It,” a decadent chocolate bar that has captured the hearts of dessert lovers around the globe, crafted by the talented Sarah Hamouda. Drawing inspiration from her cherished childhood dessert, Mrs. Hamouda launched this sweet sensation through her Dubai-based online store, FIX Dessert. Its rapid rise to fame turned it into a viral phenomenon, affectionately dubbed “Dubai Chocolate,” motivating many enthusiasts to recreate their own versions at home.
And it’s no surprise why this treat has taken the culinary world by storm! Imagine a heavenly blend of luscious pistachio cream and delicate shredded phyllo, all nestled within a crisp shell of silky chocolate. This indulgent recipe not only showcases a rich homemade pistachio filling that strikes the perfect balance between salty and sweet, but it also offers a straightforward technique for tempering chocolate that anyone can master.
To embark on this chocolate-making adventure, you’ll need some essential tools: silicone chocolate molds and a pastry brush (check the Tips section for more details). While you might be tempted to hoard all four of these irresistible bars for yourself, they wrap beautifully, making them an elegant and impressive gift for the special people in your life. Indulge in this luxurious treat and share the joy.
Ingredients
Yield: Makes 4 Large Chocolate Bars
Get ready to whip up some deliciousness with these amazing ingredients
- 2¾ cups (340 grams) of roasted salted shelled pistachios
- ½ cup (100 grams) of granulated sugar
- ½ cup (120 milliliters) of olive oil
- 2 teaspoons of vanilla extract
- 2 teaspoons of kosher salt (like Diamond Crystal)
- 1 tablespoon of tahini, well stirred if separated
- 4 tablespoons (57 grams) of unsalted butter
- 4 cups (200 grams) of lightly packed, roughly chopped kataifi, thawed overnight in the refrigerator (especially if frozen; see Tips)
- 18 ounces (570 grams) of chopped milk or semisweet chocolate, or about 3 heaping cups of chocolate chips
Preparation
Step 1: Create the Pistachio Cream
Begin by making the delicious pistachio cream. In a food processor, combine the roasted pistachios, sugar, olive oil, vanilla extract, and salt. Blend everything together until it transforms into a creamy nut butter, stopping occasionally to scrape down the sides with a spatula for an even mixture. You’ll notice the texture change from chopped nuts to a thick paste, eventually evolving into a silky, slightly thin consistency—this process should take around 6 minutes.
Step 2: Incorporate Tahini
Once your pistachio mixture is smooth, add the tahini and process it for another 30 seconds, ensuring it is fully incorporated. Set this delightful mixture aside at room temperature while you prepare the rest of the filling.
Step 3: Toast the Kataifi
Next, let’s get toasty! In a large, high-sided skillet or pot over medium heat, melt the unsalted butter. As it bubbles, add the chopped kataifi and cook, stirring frequently to avoid any unbrowned clumps. Continue until it’s evenly crisp and golden brown, about 15 minutes. Once crispy, transfer the kataifi to a large plate to cool for about 10 minutes. After it’s cooled, blend the toasted kataifi with the pistachio cream in a large bowl, mixing well with a spatula until fully combined. Keep this mixture at room temperature as you move on to the chocolate.
Step 4: Melt the Chocolate
It’s chocolate time! Set a medium heatproof bowl over a pot of simmering water. Add half of the chopped chocolate and stir occasionally until fully melted. Alternatively, you can melt the chocolate in the microwave using short 15-second increments, stirring well between each interval until smooth.
Step 5: Temper the Chocolate
Once your chocolate is melted, pull the bowl away from the heat (keep the pot covered in case you need it later). Gradually add the remaining unmelted chocolate a handful at a time, stirring constantly until each addition is fully melted before adding more. This technique, known as tempering, is crucial for achieving that signature shine and snap in your chocolate bars.
Step 6: Assemble the Chocolate Bars
Place four 6-by-3-by-1-inch silicone chocolate bar molds on a sheet pan for easy movement in and out of the fridge. For each mold, pour in ¼ cup of the melted chocolate and use a pastry brush or the back of a spoon to coat the inside completely, covering the bottom and sides. Transfer the molds to the fridge and let the chocolate harden for at least 30 minutes.
Step 7: Fill the Molds
Once the chocolate has set, remove the molds from the fridge. Evenly distribute the filling among the molds, using about ¾ cup of the mixture per mold. Smooth the filling with a spatula to create an even layer, then return the molds to the fridge for about 10 minutes, allowing the filling to firm up slightly.
Step 8: Top with Chocolate
Give the remaining melted chocolate a quick stir. If it’s gotten too thick, place the bowl over the pot of warm water on low heat, stirring until it softens, or microwave it in 5-second increments, stirring in between. Pour the melted chocolate evenly over the bars, and use an offset spatula or knife to spread it into a smooth, even layer, ensuring you cover the filling completely. Scrape any excess chocolate from the tops for neat edges.
Step 9: Chill and Enjoy
Return your chocolate bars to the fridge to chill until hard, which should take about 30 to 45 minutes. To unmold, gently pull the silicone away from each bar and pop them out one by one. Indulge in these treats right away, or wrap them individually to store in the fridge for up to 3 weeks. Enjoy them chilled or let them come to room temperature before sinking your teeth into one!
Tips
Kataifi Essentials: Kataifi, a delightful shredded form of phyllo dough, is often found in Middle Eastern grocery stores under the names kadayif or knafeh dough. You can typically locate it in the refrigerated or freezer sections. If you’re working with frozen kataifi, remember to thaw it overnight in the fridge for the best texture.
Mold Matters: To create all four decadent chocolate bars at once, you’ll need four 6-by-3-by-1-inch silicone chocolate molds (keep in mind that some molds can yield two bars each!). If you don’t have enough molds, no worries—you can make your chocolates in two batches. Just rewarm the melted chocolate as directed in Step 7.
Tool Time: A pastry brush is essential for properly coating the molds with chocolate. If you don’t have one on hand, an offset spatula will help you smooth out the chocolate beautifully. But fear not! A regular spatula or even the flat side of a knife will do the trick if you’re in a pinch.
