Pistachio Knafeh Chocolate Bar

Ingredients

• 200 g White Chocolate (high‑quality, chopped)
• 5 drops Oil‑Based Food Coloring (optional, prevents chocolate from seizing)
• 30 g Clarified Butter (Ghee) (melted)
• 100 g Shredded Coconut (unsweetened) (toasted until lightly golden)
• 80 g Pistachio Paste (can be made by grinding roasted pistachios)
• 15 g Tahini (smooth, 1 tablespoon)
• 0.5 g Kosher Salt (pinch, enhances flavor)
• 150 g Milk Chocolate (chopped)
• 150 g Dark Chocolate (at least 70% cocoa, chopped)
• 20 g Additional Milk Chocolate (melted and mixed into pistachio spread for silkiness)

Instructions

1. Prepare the mold

   Line the silicone chocolate bar mold with parchment paper for easy removal later.

   Time: PT5M

2. Melt white chocolate

   Place the chopped white chocolate in a heat‑proof bowl over simmering water. Stir gently until fully melted, then add a few drops of oil‑based food coloring if desired.

   Time: PT5M

3. Set the white base

   Pour the melted white chocolate into the prepared mold, spreading evenly. Place the mold in the refrigerator to set.

   Time: PT15M

4. Toast shredded coconut

   In a small skillet, melt the clarified butter over medium heat. Add the shredded coconut and stir continuously until lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Cool toasted coconut

   Transfer the toasted coconut to a plate and let it cool completely.

   Time: PT5M

6. Prepare pistachio‑tahini spread

   In a mixing bowl combine pistachio paste, tahini, a pinch of salt, and the melted additional milk chocolate. Mix until smooth and glossy.

   Time: PT5M

7. Add coconut layer

   Remove the mold from the fridge. Evenly sprinkle the cooled toasted coconut over the set white chocolate and press lightly with the back of a spoon.

   Time: PT5M

8. Set coconut layer

   Return the mold to the refrigerator to firm up the coconut layer.

   Time: PT10M

9. Add pistachio‑tahini layer

   After the coconut has set, spread the pistachio‑tahini mixture over it, smoothing with a spatula.

   Time: PT5M

10. Set pistachio layer

    Place the mold back in the refrigerator to set the pistachio layer.

    Time: PT10M

11. Melt milk chocolate

    Using the double boiler, melt the milk chocolate until smooth.

    Time: PT5M

12. Add milk chocolate layer

    Pour the melted milk chocolate over the pistachio layer, spreading evenly.

    Time: PT5M

13. Set milk chocolate layer

    Refrigerate for ten minutes until the milk chocolate is firm.

    Time: PT10M

14. Melt dark chocolate

    Melt the dark chocolate in the double boiler, stirring until glossy.

    Time: PT5M

15. Add dark chocolate top layer

    Pour the dark chocolate over the milk chocolate layer, smoothing the surface.

    Time: PT5M

16. Final set

    Place the bar in the refrigerator for at least two hours, then an additional 30 minutes before cutting.

    Time: PT2H30M

17. Cut and serve

    Remove the bar from the mold, place on a cutting board, and slice into 12 equal pieces.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g