Viral Dubai Pistachio Konafa Chocolate Bar Recipe

Ingredients

• ½ box Ki Dough (frozen, approx. 200 g; let sit at room temperature until pliable)
• 60 g Unsalted Butter (melted)
• 50 g Tahini (stir well before measuring to recombine separated oil)
• 150 g Pistachio Butter (pure pistachio butter, no added sugars or oils; start with 100 g then add 50 g to reach desired consistency)
• 15 g Honey (optional) (adds a touch of sweetness if desired)
• 30 g Cocoa Butter (for polishing molds; melt and apply lightly with a cotton ball)
• 10 g Colored Cocoa Butter (for decorative splatters; melt in microwave 1½ min in 30 °C intervals)
• 600 g Milk Chocolate (divided: 400 g for melting, 200 g for seed chocolate; use good quality couverture for best snap)
• 1 sheet Gold Foil (for wrapping finished bars)
• 1 sheet Decorative Paper (from craft store for gift wrapping)

Instructions

1. Prepare Ki Dough

   Remove the frozen Ki dough from the freezer and let it sit at room temperature for about 10 minutes until pliable.

   Time: PT10M

2. Melt Butter

   Place 60 g unsalted butter in a small frying pan over low heat and melt, stirring occasionally.

   Time: PT2M

3. Coat Ki Dough with Butter

   Break the softened Ki dough into small pieces, add the melted butter, and use tongs (or your hands) to shred and coat the dough evenly. Toast gently, moving pieces from the pan edges to the center until golden brown.

   Time: PT5M

4. Cool and Shred Dough

   Transfer the toasted Ki dough to a clean bowl and let it cool completely (about 5 minutes). Once cool, shred any lumps with your hands until the texture is fine and uniform.

   Time: PT5M

5. Make the Filling

   Add 50 g tahini to the cooled dough, stir well, then add 100 g pistachio butter. Mix until smooth, then taste and add the remaining 50 g pistachio butter to reach a creamy consistency. If you prefer a sweeter filling, whisk in 15 g honey at this stage.

   Time: PT5M

6. Polish Molds

   Melt 30 g cocoa butter in a microwave (about 30 seconds) or a tiny saucepan. Using a cotton ball, lightly coat the interior of each hard polycarbonate mold; a thin film is enough.

   Time: PT2M

7. Prepare Colored Accents (Optional)

   Melt the colored cocoa butter in the microwave for 1½ minutes, heating in 30 °C intervals, then shake well. Dip a clean toothbrush into the melted color and splatter onto the polished molds. If you don’t have colored cocoa butter, mix a pinch of luster dust with a few drops of vodka to a paste and use the same method.

   Time: PT2M

8. Melt Chocolate for Tempering

   Set up a double boiler. Add 400 g milk chocolate to the top bowl and melt over low heat, stirring gently. When the chocolate reaches 113 °F (45 °C), remove from heat.

   Time: PT5M

   Temperature: 113°F

9. Seed and Temper Chocolate

   Place 200 g of chopped milk chocolate (seed chocolate) on the side of the bowl. Add one‑third of the seed chocolate to the melted chocolate and stir until the temperature drops about 10 °F. Repeat with a second third, then the final third, stirring slowly each time. Continue stirring until the mixture reaches 81 °F (27 °C).

   Time: PT10M

   Temperature: 81°F

10. Warm Tempered Chocolate for Working

    Using a heat gun on low, warm the sides of the bowl for 20‑30 seconds until the chocolate reaches 86‑90 °F (30‑32 °C). Test temper by dipping a small piece of aluminum foil; it should set and shine within 2 minutes.

    Time: PT2M

    Temperature: 86°F

11. Create Chocolate Base in Molds

    Pour a thin layer of tempered chocolate into each mold, swirling to coat the sides and corners. Tap the mold gently on the counter to release air bubbles, then scrape off excess chocolate with an offset spatula.

    Time: PT5M

12. Add Filling

    Spoon the pistachio‑tahini filling into each chocolate‑coated mold, pressing gently to fill to the top.

    Time: PT5M

13. Seal with Chocolate Top

    While the chocolate remains fluid, pour a final layer over the filling, smoothing with a spatula. Tap the mold again to pop any trapped bubbles.

    Time: PT5M

14. Cool and Harden

    Place the filled molds upside‑down on a parchment‑lined tray and let them set at room temperature for about 30 minutes, or refrigerate for 15 minutes for faster hardening.

    Time: PT30M

15. Unmold and Finish Edges

    Once fully hardened, tap each mold gently on the counter; the bars should release easily. Use a steel scraper to clean any stray chocolate from the edges.

    Time: PT5M

16. Wrap the Bars

    Lay a sheet of gold foil on a clean surface, place a decorative paper sheet on top, and position a chocolate bar in the center. Use a small amount of glue or double‑sided tape to secure the paper, then fold the foil around the bar to create an elegant package.

    Time: PT10M

Nutrition Facts

Calories

855

Protein

8 g

Carbohydrates

70 g

Fat

55 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ki Dough: Phyllo dough, Store‑bought puff pastry
• Instead of Unsalted Butter: Clarified butter (ghee), Coconut oil (for a different flavor)
• Instead of Tahini: Almond butter, Sunflower seed butter
• Instead of Pistachio Butter: Pistachio paste, Nutella (for a sweeter version)
• Instead of Honey (optional): Maple syrup, Agave nectar
• Instead of Cocoa Butter: Vegetable shortening (less glossy), Additional melted chocolate
• Instead of Colored Cocoa Butter: Luster dust mixed with a few drops of vodka
• Instead of Milk Chocolate: Dark chocolate (will change flavor), White chocolate (for a different look)
• Instead of Gold Foil: Silver foil, Decorative parchment paper
• Instead of Decorative Paper: Plain kraft paper, Printed tissue paper

Equipment Needed

• Frying Pan
• Tongs
• Spatula
• Mixing Bowl
• Cotton Ball
• Toothbrush (clean)
• Heat Gun (optional)
• Double Boiler (or heat‑proof bowl over pot)
• Candy/Instant‑Read Thermometer
• Offset Spatula
• Steel Scraper
• Polycarbonate Molds (hard)
• Parchment Paper

Critical Steps — Do Not Skip

• Tempering the chocolate correctly (steps 8‑10)
• Polishing molds with cocoa butter to achieve shine
• Ensuring the Ki dough is at room temperature before cutting
• Removing air bubbles after each chocolate pour

Chef Tips from the Video

• Use hard polycarbonate molds for beginners; they hold shape better than silicone.
• A clean toothbrush works wonders for precise colored cocoa butter splatters.
• When tempering, always stir from the outer edges inward to keep the chocolate glossy and bubble‑free.
• If you don’t have a heat gun, a low‑heat setting on a kitchen torch works as an alternative.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Wrap individually in parchment and freeze for up to 2 months.

Room temperature: Not recommended beyond a few hours; chocolate may bloom.

Make-Ahead Tips

• Prepare the pistachio‑tahini filling up to 2 days in advance; store in an airtight container in the fridge.
• Tempered chocolate can be kept warm in a double boiler for up to 30 minutes; re‑temper if it cools too much.
• Molds can be polished with cocoa butter the night before; just wipe off excess before use.

Frequently Asked Questions