Dubai Knafeh Pistachio Chocolate Bars (Print Version)

# Ingredients:

→ Pistachio Crème Base

01 - 500g raw pistachios with skin on
02 - 2 Tbsp good-quality tahini
03 - 80-100g white chocolate, melted

→ Knafeh Layer

04 - 1.5 cups shredded kataifi pastry, cut from a partially thawed block
05 - 2-3 Tbsp salted butter

→ Chocolate Shell

06 - 300g good-quality milk or dark chocolate (or a mix of both)

# Instructions:

01 - Toss those pistachios into a powerful blender and let it rip until you get a thick paste. Don't rush this part - it'll take a good 5 minutes of blending, so just be patient. Once you've got a paste going, add the tahini and keep blending until everything looks super smooth. Stop now and then to scrape down the sides. If your blender has a tamper, use it to keep things moving. Finally, pour in that melted white chocolate and blend until the whole thing looks like green Nutella - it should be just runny enough to pour into a jar.
02 - Melt your butter in a non-stick pan over medium heat. Once it's bubbling, throw in the shredded kataifi and keep stirring it around as it fries. You want it to turn a gorgeous golden brown and get nice and crunchy - this'll take a few minutes. Keep tossing it around so it browns evenly. When it's all crispy and fragrant, transfer it to a bowl.
03 - Take your crispy kataifi and gradually mix in about 1/3 cup of the pistachio crème you made earlier. Add it bit by bit until you've got a thick paste-like mix. Feel free to adjust here - add more pistachio crème if you want it creamier, or less if you're after more crunch. This is your knockout filling that makes this chocolate bar special.
04 - Chop your chocolate into small, even pieces and toss them in a microwave-safe bowl. Now microwave in 30-second bursts, stirring after each round. Don't overdo it - stop once most pieces have melted and let the residual heat finish the job. Keep stirring until it's completely smooth with a gorgeous shine. The right temperature is key here - around 88-90°F for milk chocolate or 113-115°F for dark chocolate.
05 - Pour some of your beautifully tempered chocolate into a silicone mold. Twist and tilt the mold to make sure the chocolate coats all the sides evenly, then pour off any excess. Pop the mold in the fridge or freezer for a quick set.
06 - Once the chocolate shell has set, spoon in your knafeh-pistachio filling. Press it down firmly, making sure it reaches all the corners for an even layer. Now pour the remaining melted chocolate over the top to seal everything in. Smooth it out for a professional finish, then back into the fridge until completely set.

# Notes:

01 - This recipe makes more pistachio crème than you'll need for the chocolate bars - store the leftovers in the fridge and use it as a spread on toast, a filling for crepes, or swirled into ice cream.
02 - If you can't find kataifi pastry (shredded phyllo), check Middle Eastern or Mediterranean grocery stores, or substitute with crushed phyllo sheets mixed with a little butter and baked until crisp.
03 - For the best flavor, use high-quality chocolate with at least 35% cocoa content for milk chocolate or 60% for dark chocolate.
04 - The chocolate bars will keep for up to 2 weeks stored in an airtight container in the refrigerator.

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