Try your hand at making ‘Dubai chocolate’
Sign up now: Weekly recommendations for the best eats in town
Created by Fix Dessert Chocolatier co-founder Sarah Hamouda, the Can't Get Knafeh Of It bar has taken the world by storm.
PHOTO: ST FILE
Caroline Schiff
Follow topic:
The crunchy, creamy stuffed chocolate bar created by Ms Sarah Hamouda has charmed sweet tooths worldwide.
Inspired by her favourite childhood dessert, she called her creation Can’t Get Knafeh Of It and began selling it through her online store Fix Dessert Chocolatier in Dubai, in the United Arab Emirates.
As it went viral globally, it became known as “Dubai chocolate” and inspired many to create their own at home. And it is easy to understand why – the confection is a dreamy combination of pistachio cream and delicate shredded filo, encased in a snappy shell of silky chocolate.
This rendition joins the many homespun recipes from near and far, and includes an exceptionally rich homemade pistachio filling with the ideal balance of salty and sweet, and an approachable technique to tempering chocolate that anyone can accomplish. (You will need silicone chocolate moulds and a pastry brush to make this recipe; see Tips for more details.)
And while you may, understandably, want to keep all four bars to yourself, they wrap up beautifully for an elegant and impressive gift.
Ingredients
340g roasted, salted, shelled pistachios
100g granulated sugar
120ml olive oil
2 tsp vanilla extract
2 tsp kosher salt (such as Diamond Crystal)
1 Tbs tahini, stirred well if separated
4 Tbs unsalted butter
200g lightly packed, roughly chopped kataifi, thawed overnight in the fridge if frozen (see Tips)
570g chopped milk or semisweet chocolate, or 3 heaping cups chocolate chips
Method
1. Make the pistachio cream: In a food processor, combine the pistachios, sugar, olive oil, vanilla and salt. Stop and scrape down the sides of the food processor with a spatula as you go to ensure a uniform mixture. It will become a thick paste, then transform into a silky, slightly thin nut butter. This takes about six minutes.
2. Add the tahini and process until fully incorporated, about 30 seconds more. Keep the mixture at room temperature while you make the rest of the filling.
3. Toast the kataifi: In a large, high-sided skillet or large pot over medium heat, melt the butter. When it starts to bubble, add the chopped kataifi and cook, stirring frequently and breaking up any unbrowned clumps, until it is evenly crisp and golden brown, about 15 minutes. Transfer to a large plate and let cool completely, about 10 minutes. Once cooled, combine the toasted kataifi with the pistachio cream in a large bowl, mixing with a spatula until fully combined. Keep it at room temperature while you work with the chocolate.
4. Melt the chocolate: Set a medium heatproof bowl over a pot of simmering water. Add half the chocolate to the bowl and heat, stirring occasionally, until melted. (Alternatively, melt chocolate in a microwave-safe bowl, microwaving in 15-second increments and stirring well between intervals, until smooth.)
5. Once the chocolate in the bowl is fully melted, transfer the bowl to a work surface. (Keep the pot of hot water covered in case it is needed later.) Working with a small handful at a time, begin adding the unmelted chocolate, stirring constantly until each addition is fully melted before adding more. (This process of melting chocolate and then stirring in unmelted chocolate is tempering, and is essential for creating chocolate bars with shine and snap.)
6. Assemble the chocolate bars: Place four 15 by 7.6 by 2.5cm silicone chocolate bar moulds on a sheet pan, so it is easy to transfer them in and out of the fridge. Working with one chocolate bar mould at a time, place a quarter cup of melted chocolate in a mould. Use a pastry brush or the back of a small spoon and paint the inside of each mould with the chocolate, completely covering the bottom and sides. Transfer the moulds to the fridge until the chocolate is hard, at least 30 minutes.
7. Once the chocolate sets, remove the moulds from the fridge. Divide the filling evenly among the moulds (about a three-quarter cup of loosely packed filling a mould). Smooth out with a spatula to fill the moulds almost to the tops in an even layer, and transfer to the fridge until the filling has firmed up slightly, about 10 minutes.
8. Give the remaining melted chocolate a stir. If it has become too thick to stir, set the bowl over the pot of water over low heat, stirring until easily spreadable, or microwave in five-second intervals, stirring in between intervals. Pour the remaining chocolate on top of the bars, dividing evenly. Using an offset spatula or the flat side of a knife, spread the chocolate out to cover the filling in a smooth, even layer. Scrape any excess chocolate off with the spatula or knife. This will ensure clean edges on the bars when you unmould them.
9. Return the chocolate bars to the fridge and chill until hard, 30 to 45 minutes. To unmould, gently pull the silicone away from each bar and pop them out one by one. Enjoy right away or wrap the bars individually to keep in the fridge for up to three weeks. Enjoy chilled, or let them come to room temperature before snapping into one.
Tips
Kataifi, a shredded variety of filo, is also known as kadayif or knafeh dough. It is commonly available in the refrigerated or freezer section of Middle Eastern grocery stores. If frozen, thaw it overnight in the fridge before use.
To make four chocolate bars at once, you will need four 15 by 7.6 by 2.5cm silicone chocolate moulds (note that some varieties of moulds yield two bars each). Alternatively, it is possible to make the chocolates in two batches back to back, rewarming the melted chocolate as needed following the instructions in Step 7. You will also need a pastry brush to coat the moulds with chocolate. An offset spatula is helpful for smoothing out the chocolate, but you can use a regular spatula or the flat side of a knife if you do not have one.
Makes four large chocolate bars
NYTIMES
