Belle’s Pistachio Knafeh Chocolate Bar
Belle seals golden pistachio pastry in dark chocolate and chills it until it snaps, then breaks off a piece for whoever visits.
- Makes 6 small bars
- About 1 hour, mostly chilling
Ingredients
You’ll wantfrying pan, heatproof bowl for melting the chocolate, pastry brush and bar moulds.
Method
Big steps, and the screen stays awake where your phone allows it.
- Toast the kataifi in the butter over medium heat, stirring, about 5 minutes until golden.
- Off the heat, stir in the pistachio cream, tahini and salt.
- Melt the chocolate gently. Brush a layer into bar moulds and chill 5–10 minutes.
- Pack in the pistachio filling and press it level.
- Seal the top with the rest of the chocolate.
- Freeze about 20 minutes until set, then unmould and snap. Keep chilled.
- Tip: Toast the kataifi golden, not brown; brown goes bitter. Contains pistachio (tree nut) and sesame (tahini).
Contains tree nuts, wheat and dairy.
Inspired by @feelgoodfoodie’s pistachio knafeh chocolate bar.
Belle wrote this one out for you.
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