Pistachio Kenafeh Chocolate Bar
Get ready for a very sumptuous and absolutely luxurious chocolate bar! The creaminess of pistachio and mascarpone, blended with a crunchy and buttery taste make this a highly addictive sweet treat. Try it out !
- Prep: 30 min
- Refrigeration: 4h
Ingredients
- Filling
- 2 tbsp (20g) Canadian butter
- 1 cup (100g) Kenafeh pastry (shredded phyllo dough)
- 3/4 cup (150g) pistachio paste
- 1/2 cup (100g) Canadian mascarpone
- Chocolate bar
- 2 cups (200g) dark baking chocolate
- 1/3 cup (50g) white baking chocolate
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Filling
In a non-stick pan, melt the butter and sauté the kenefeh (cut into small pieces) over medium heat until golden brown. Set aside to cool for 10 minutes.
In a bowl, add the pistachio paste and mascarpone and mix with a hand mixer until smooth.
Once the kenafeh has cooled, add it to the pistachio and mascarpone and mix well with a spatula. Set aside.
Chocolate bar
Melt the white chocolate in the microwave for 30 seconds.
Melt half the dark chocolate (100 g) with a tablespoon of water in the microwave for about 45 seconds. Stir in every 15 seconds.
Using a spoon, drizzle the white chocolate into the bottom of the chocolate mould to create a marbled effect.
Pour the melted dark chocolate on top. Make sure it's evenly distributed around the sides of the mold.
Turn the mold over onto a plate to remove excess chocolate, and place in the freezer for 5 minutes to set.
Once set, spread the mascarpone, pistachio and kunefe mixture in the mould.
Melt the remaining dark chocolate using the same technique as above. Spread the chocolate over the pistachio paste.
Refrigerate for at least 4 hours (ideally overnight).
Unmould and enjoy!
