VIRAL Pistachio Chocolate Bar

Delicious dark chocolate filled with a sweet, nutty pistachio filling with an unexpectedly delicious crunch, this Viral pistachio chocolate bar is viral for a reason

Why make this chocolate bar?

This chocolate bar has been going viral all over the internet for its unique spin on chocolate. Originating in Dubai, this chocolate bar is filled with a pistachio knafeh filling that is smooth, sweet, and crunchy. The crunchy filling has been garnering attention because it's never usually seen in a chocolate bar. This one chocolate bar has fuelled a whole social media trend that has taken over TikTok with everyone showing their own rendition of this delicious chocolate bar.

The chocolate bar itself is very easy to make and only uses 3 key ingredients. Chocolate, a pistachio spread and katafiti pastry, which is a shredded filo pastry. Once I tried making this I finally understand why everyone is raving about it. Give this recipe a go and trust me you'll be making it over and over again.

Ingredients

High-quality dark chocolate (50-70% Cocoa)

• Provides the main chocolatey flavor and forms the outer shell of the chocolate bar when tempered.
• Contributes to the overall texture and mouthfeel of the chocolate bar.
• Dark chocolate with a cocoa content of 50-70% offers a balance between sweetness and bitterness.

Pistachio spread

• Adds a creamy and nutty flavor to the filling of the chocolate bar.
• Provides richness and sweetness to complement the dark chocolate.
• Adds a distinct pistachio flavor and contributes to the overall texture of the filling.

Katifi pastry or knafa pastry:

• Adds a crunchy texture and additional nuttiness to the filling.
• Provides contrast to the smoothness of the pistachio spread.
• Absorbs some of the moisture from the pistachio spread, helping to prevent the filling from being too runny.

Unsalted butter

• Used to toast the kataifi pastry, enhancing its flavor and texture.
• Contributes richness and helps to bind the pastry together.
• Adds a buttery flavor to the filling.

Cocoa butter with coloring (optional):

• Used to color the chocolate mold, adding visual appeal to the finished chocolate bar.
• Provides a glossy finish to the outer shell of the chocolate bar when combined with the tempered dark chocolate.
• Enhances the overall presentation of the chocolate bar.

Tips for making this pistachio chocolate bar

Making this chocolate bar is quite straight forward, however there are a couple of tips to keep in mind so you can make the best version!

• Choose High-Quality Ingredients: Opt for high-quality dark chocolate with a cocoa content of 50-70% for the best flavor and texture. Use fresh pistachio spread and Katifi pastry to ensure optimal taste and texture in the filling.
• Proper Tempering: Follow the tempering instructions carefully to ensure that the chocolate sets properly with a glossy finish and a satisfying snap. Use a candy thermometer to monitor the chocolate's temperature throughout the tempering process.

• Prepare the Mold: Take the time to prepare the chocolate mold properly by coloring it if desired and ensuring it is clean and dry. Properly prepared molds will result in well-defined chocolate bars with a professional appearance.
• Even Chocolate Coating: When pouring the tempered chocolate into the mold, make sure to cover all the walls evenly to create a uniform chocolate shell. Tap the mold gently on the countertop to remove any air bubbles and ensure the chocolate fills all the corners of the mold.

• Toast the Katifi Pastry: Toasting the Katifi pastry in melted butter adds flavor and texture to the filling. Make sure to toss the pastry in the butter until golden brown, being careful not to burn it.
• Combine Ingredients Carefully: Mix the toasted Katifi pastry and pistachio spread together gently to avoid crushing the pastry or overmixing the filling. Aim for an even distribution of ingredients for a balanced flavor and texture.

• Smooth Chocolate Layer: When pouring the remaining tempered chocolate over the pistachio filling, use a spatula or the back of a spoon to spread it evenly and create a smooth top layer. This will ensure a neat finish and seal in the filling.
• Chill to Set: Allow the chocolate bar to set in the refrigerator for at least 30 minutes to ensure that it is completely firm before removing it from the mold. This will make it easier to unmold the chocolate without damaging its shape.

• Handle with Care: When removing the chocolate bar from the mold, handle it gently to avoid any breakage or damage to the chocolate. Use a flat knife or spatula to loosen the edges of the chocolate from the mold before carefully turning it out.
• Storage: Store the chocolate bar in an airtight container in a cool, dry place away from direct sunlight. Properly stored, the chocolate bar will maintain its quality for up to several weeks.

Frequently Asked Questions

Can I use a different type of chocolate?

Yes, you can adjust the recipe to use your preferred type of chocolate, whether it's dark, milk, or white chocolate. Just make sure to temper the chocolate accordingly.

Can I substitute pistachio spread with something else?

While pistachio spread adds a unique flavor to the filling, you can experiment with other nut spreads or fillings if desired. Hazelnut spread or almond butter could be good alternatives.

What if I don't have Katifi pastry?

If Katifi pastry is not available, you can try using finely chopped nuts or crushed cookies as a substitute for texture and crunch in the filling. The closest substitute would be filo pastry, you can bake it up in the oven, brushed with butter, until golden brown. Then crush to create a crunchy crumb. Alternatively, omitting it entirely will still result in a delicious chocolate bar.

Do I have to color the chocolate mold?

Coloring the chocolate mold is optional and mainly for aesthetic purposes. You can skip this step if you prefer a plain chocolate bar or if you don't have the necessary ingredients for coloring.

Can I add other ingredients to the filling?

Absolutely! Feel free to get creative with the filling by adding ingredients like chopped nuts, dried fruits, or even a sprinkle of sea salt for extra flavor and texture.

How long will the chocolate bar last?

When stored in an airtight container in a cool, dry place, the chocolate bar should stay fresh for up to several weeks. However, it's unlikely to last that long once you taste it!

Can I make this recipe vegan?

Yes, you can make a vegan version of this recipe by using dairy-free dark chocolate and vegan butter or margarine instead of regular butter. Ensure that all other ingredients, such as the pistachio spread, are also vegan-friendly.

How can I adjust the sweetness level?

If you prefer a sweeter chocolate bar, you can use a lower percentage of cocoa dark chocolate or add a bit of sweetener to the pistachio filling. Conversely, if you prefer less sweetness, opt for a higher percentage of cocoa dark chocolate or reduce the amount of pistachio spread.

Can I double the recipe?

Yes, you can double or even triple the recipe to make more chocolate bars. Just make sure you have enough chocolate, filling ingredients, and molds to accommodate the larger batch. Adjust the tempering process accordingly.

Let's Get Cooking

This has been my current favorite dessert, trust me when I tell you it's so addictive you'll be craving more.

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

VIRAL Chocolate Pistachio Bar

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Delicious dark chocolate filled with a sweet, nutty pistachio filling with an unexpectedly delicious crunch, this Viral pistachio chocolate bar is viral for a reason

See Also This Recipe:  How to Temper Chocolate

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 2 large chocolate bars 1x
• Category: Chocolate
• Method: Easy
• Cuisine: Middle Eastern

Ingredients

Units USM Scale 1x2x3x

• 200g High-quality dark chocolate, 50-70% Cocoa (7.05oz)
• 1 cup Pistachio spread
• 200g Katifi pastry, or knafa pastry, cut into small pieces
• 30g Unsalted butter (2 tbsp)
• 2 tbsp Cocoa butter with coloring, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare a deep chocolate mould

Color the mold (optional)

1. Finely chop the cocoa butter
2. Melt half the cocoa butter until melted
3. Add the melted cocoa butter to the remaining cocoa butter and mix until it's opaque and fully dissolved
4. Add yellow oil or powder coloring and use a small spoon to splash the cocoa butter over the mold
5. Add some blue oil or powder coloring and use the same spoon to splash cocoa butter over the mold
6. Set aside to set

Temper the chocolate

1. Start by chopping your dark chocolate into small pieces
2. Place the chopped chocolate in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the chocolate frequently until it melts, then use a candy thermometer to check when it reaches 45-48C (113-118°F)
3. Remove from the heat and add the remaining one-third of the chopped chocolate to the melted chocolate and stir gently until it's completely melted.
4. Continue to stir the chocolate until to reaches 27-29C (80-84F)
5. Place the bowl and gently reheat until it reaches 31-32C (88-90F)
6. Remove from the heat, no the chocolate is temperated and ready to be used (To check take a small bit of chocolate on a piece of parchment paper and let it set at room temperature for a few minutes. It should be set firm.
7. Pour the chocolate into your mold and cover all the walls
8. Then turn the mold upside down to remove any excess chocolate
9. Collect the extra chocolate to be used when finish it off

Toast kataifi pastry

1. Place the butter in a frypan and melt
2. Add the pastry and toss until the pastry is golden brown
3. Remove from the heat

Assemble

1. Combine the toasted pastry and pistachio spread
2. Add the mixture to the mold lined with chocolate and fill to the top
3. Get the remaining chocolate, if it has hardened retemper it, and pour it over the top of the pistachio, completely covering it
4. Place the chocolate in the fridge for 30 minutes to set
5. Invert the mold to remove the chocolate and enjoy