Homemade Dubai Chocolate Bars with Pistasho

Instructions

1. 1

   Prepare the kunafa: Preheat your oven to 180°C (350°F). Take the kunafa pastry threads and use your hands to break them into small pieces, about 1-2cm in length. Place them in a medium bowl. Drizzle the melted butter over the kunafa and toss thoroughly with your hands until all strands are lightly coated.

2. 2

   Toast the kunafa: Spread the buttered kunafa in an even, thin layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, stirring halfway through, until golden brown and crispy. Watch carefully in the final minutes as it can burn quickly. The kunafa should be deeply golden, not pale.

3. 3

   Cool the kunafa completely: Remove from the oven and let cool completely on the baking sheet, about 15-20 minutes. As it cools, it will become crunchier. Break up any clumps that formed during baking. The kunafa must be completely cool before mixing with the pistachio spread.

4. 4

   Prepare the pistachio filling: In a mixing bowl, combine the Pistasho pistachio spread with the tahini (if using) and a generous pinch of flaky sea salt. Stir until smooth and well combined. The tahini adds complexity and helps thin the mixture slightly.

5. 5

   Combine filling and kunafa: Add the cooled, crispy kunafa to the pistachio mixture. Fold gently but thoroughly until the kunafa is evenly distributed throughout. Every bite should have both creamy pistachio and crunchy kunafa. Set aside.

6. 6

   Temper the chocolate (for professional finish): Finely chop the chocolate into small, uniform pieces. Place two-thirds (about 130g) in a heatproof bowl set over a pot of barely simmering water (double boiler). The bowl should not touch the water. Stir constantly until melted and reaches 45°C (113°F).

7. 7

   Complete the tempering: Remove the bowl from heat. Add the remaining one-third of chopped chocolate (about 70g) in three additions, stirring thoroughly after each until melted. This brings the temperature down to about 27°C (80°F). Briefly return to the double boiler, stirring until it reaches 31-32°C (88-90°F). The chocolate is now tempered.

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   Alternative simple method: If not tempering, simply melt all the chocolate gently in a double boiler or microwave (30-second bursts, stirring between), being careful not to overheat. The bars will still taste delicious but may not have the same snap.

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   Prepare the molds: If using silicone molds, ensure they are clean and completely dry. If using a baking tin, line it with parchment paper with overhang on all sides for easy removal.

10. 10

    Create the chocolate shell: Spoon melted chocolate into each mold cavity (or the tin), using about one-third of the total chocolate. Use a pastry brush or the back of a spoon to coat the bottom and sides evenly, creating a shell about 2-3mm thick. Refrigerate for 5 minutes until just set.

11. 11

    Add the pistachio-kunafa filling: Remove molds from the refrigerator. Spoon the pistachio-kunafa mixture into each cavity, pressing down gently to compact it slightly. Leave about 3mm of space at the top for the chocolate seal. Ensure the filling does not touch the edges where the chocolate needs to seal.

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    Seal with chocolate: Pour or spoon the remaining melted chocolate over the filling to seal each bar completely. Tap the mold gently on the counter to release any air bubbles and level the surface. Use an offset spatula or knife to scrape excess chocolate flush with the top of the mold.

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    Set the chocolate: Refrigerate for at least 1-2 hours, or until the chocolate is completely firm and releases easily from the mold. For the tin method, refrigerate for 2 hours then cut into bars.

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    Unmold carefully: Flex the silicone mold gently to release each bar. If using a tin, lift out using the parchment overhang and cut into rectangles using a sharp knife warmed in hot water.

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    Serving and storage: Let bars sit at room temperature for 5 minutes before eating for the best texture contrast. Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature for 5 minutes before serving.