SUGAR FREE Ultimate Homemade Pistachio Kunafa Dubai Chocolate Bar

Directions

• Soak the Pistachios: Place the pistachios in a bowl and cover them with warm water. Allow them to soak until softened. Drain them very well before blending. Removing as much excess water as possible will help create a thicker pistachio filling.
• Make the Pistachio Cream: Add the soaked pistachios, milk, 2 tablespoons of butter, and allulose to a high-powered blender. Blend until very smooth and creamy, stopping to scrape the sides as needed. The finished mixture should be thick and spreadable rather than watery.
• Adjust the Pistachio Cream: Taste the pistachio mixture and add more allulose if desired. If the mixture is too thick to blend, add a very small amount of milk at a time. Avoid adding too much liquid because you want a thick filling.
• Chop the Kunafa: Using kitchen scissors or a sharp knife, finely chop the shredded kunafa/kataifi pastry into small pieces. Smaller pieces will distribute more evenly throughout the filling and make the finished chocolate easier to cut.
• Toast the Kunafa: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped kunafa and cook, stirring frequently, until it becomes golden brown, crisp, and fragrant. This usually takes about 7–10 minutes. Watch it carefully because it can go from golden to burnt quickly.
• Cool the Kunafa: Remove the toasted kunafa from the skillet and spread it onto a plate or baking sheet. Allow it to cool completely before combining it with the pistachio cream. Cooling it first helps preserve its crispy texture.
• Combine the Filling: Once the kunafa has cooled, gently mix it into the pistachio cream. Stir until the crispy pastry is evenly distributed throughout the pistachio mixture. The filling should be creamy with plenty of crunchy kunafa throughout.
• Melt the Cocoa Butter: Place the cocoa butter wafers in a clean heatproof bowl. Gently melt them using a double boiler or microwave in short intervals, stirring frequently. Avoid overheating.
• Add the Cocoa Wafers: Add the cocoa wafers to the melted cocoa butter and stir until completely melted and smooth.
• Add the Allulose: Add the powdered allulose gradually, stirring thoroughly after each addition. Add the optional sunflower lecithin, vanilla, and pinch of salt. Powdered allulose is recommended because it incorporates more smoothly into the chocolate.
• Blend the Chocolate: Transfer the warm chocolate mixture to a high-powered blender and blend until the cocoa and allulose are as finely incorporated as possible. Scrape down the sides as needed. The goal is a smooth homemade dark chocolate mixture.
• Temper the Chocolate: For a glossy finish and satisfying snap, temper the homemade dark chocolate before molding. Because homemade chocolate formulas can vary depending on the cocoa wafers and cocoa butter used, use a chocolate thermometer and follow the working-temperature recommendations for your specific ingredients.
• Prepare the Mold: Make sure your chocolate mold is completely clean and dry. Any water can cause chocolate to seize.
• Decorate the Mold — Optional: Melt a small amount of white chocolate and mix it with chocolate-safe food coloring. Drizzle or brush the colored chocolate into the mold. Add a little edible glitter or plain white chocolate for contrast. Allow the decorations to set before adding the dark chocolate shell.
• Create the Chocolate Shell: Pour the tempered homemade dark chocolate into the mold. Tilt and rotate the mold until the chocolate completely coats the bottom and sides. Turn the mold upside down over a bowl to allow excess chocolate to drain, then scrape the top clean.
• Build a Strong Shell: Allow the first layer to begin setting. If you want a thick, sturdy Dubai-style chocolate bar, add another layer of tempered chocolate and allow it to set before adding the filling.
• Add the Pistachio Kunafa Filling: Spoon the pistachio-kunafa mixture into the chocolate shell. Gently spread it into an even layer, leaving enough space around the edges and at the top for the final chocolate seal. Don’t pack the filling too tightly—you want to preserve some of that crispy kunafa texture.
• Seal the Chocolate Bar: Pour the remaining tempered dark chocolate over the pistachio filling. Spread it all the way to the edges, making sure the filling is completely enclosed. Scrape the surface smooth.
• Decorate the Top: While the chocolate is still workable, add additional white chocolate, colored chocolate, edible glitter, or crushed pistachios for a beautiful finished look.
• Set the Chocolate: Allow the bars to set completely in a cool, dry environment. Once firm, carefully remove them from the molds.