Chocolate Pistachio Dream Bar

Name: Chocolate Pistachio Dream Bar
Total time: 210 min
Yield: 16 servings
Cuisine: Middle Eastern
Ingredients: 145 g butter; 115 g dark chocolate; 10 g cocoa powder; 0.5 tsp instant coffee powder; 3 L eggs; 180 g white sugar; 55 g brown sugar; 1 tsp vanilla extract; 1 pinch salt; 70 g all-purpose flour; 23 g cocoa powder; 140 g chocolate chips; 165 g Kataifi Pastry; 60 g butter; 360 g pistachio spread/paste; 10 g tahini paste; 1 pinch salt; 250 g dark chocolate compound; 1 gold flakes

3h 30m

Serves 16

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Chocolate Pistachio Dream Bar

facebook.com

3h 30m

Serves 16

Directions

1Make the ganache by combining butter and dark chocolate.
2Add cocoa powder and instant coffee powder to the ganache.
3In a new mixing bowl, crack eggs.
4Add white and brown sugar and vanilla extract to the eggs.
5Whip until light and fluffy.
6Add the chocolate ganache and mix.
7Add a pinch of salt.
8Sift flour and cocoa powder.
9Mix again.
10Add chocolate chips and mix.
11Transfer the brownie batter to a square brownie pan and level the top using an offset spatula.
12Bake at 180C for 30 minutes.
13Shred kataifi with a knife.
14In a pan, melt butter and toast kataifi until crispy and golden brown in low heat.
15Transfer to a mixing bowl, cool down for 5 minutes.
16Add pistachio spread and tahini paste. Mix.
17Add pinch of salt. Mix until the toasted kataifi is fully coated with pistachio cream.
18Spread pistachio kataifi layer on the cooled brownie.
19Melt compound dark chocolate over hot water until fluid.
20Pour the melted chocolate on top of the pistachio layer and spread.
21Add gold flakes as toppings.
22Chill in the fridge for atleast 3 hours.
23Cut and serve chilled

Ingredients

145 g butter
115 g dark chocolate
10 g cocoa powder
0.5 tsp instant coffee powder
3 L eggs
180 g white sugar
55 g brown sugar
1 tsp vanilla extract
1 pinch salt
70 g all-purpose flour
23 g cocoa powder
140 g chocolate chips
165 g Kataifi Pastry
60 g butter
360 g pistachio spread/paste
10 g tahini paste
1 pinch salt
250 g dark chocolate compound
1 gold flakes

Equipment

ovenmixing bowlwhiskspatulaknifepansquare brownie pan

Tips

Use compound chocolate for the topping to prevent it from melting at room temperature.
Cook the kataifi in low heat to prevent burning.
Chill the bar in the fridge for atleast 3 hours before serving

Chocolate Pistachio Dream Bar

3h 30m

Serves 16

facebook.com

Chocolate Pistachio Dream Bar

facebook.com

3h 30m

Serves 16

Directions

1Make the ganache by combining butter and dark chocolate.
2Add cocoa powder and instant coffee powder to the ganache.
3In a new mixing bowl, crack eggs.
4Add white and brown sugar and vanilla extract to the eggs.
5Whip until light and fluffy.
6Add the chocolate ganache and mix.
7Add a pinch of salt.
8Sift flour and cocoa powder.
9Mix again.
10Add chocolate chips and mix.
11Transfer the brownie batter to a square brownie pan and level the top using an offset spatula.
12Bake at 180C for 30 minutes.
13Shred kataifi with a knife.
14In a pan, melt butter and toast kataifi until crispy and golden brown in low heat.
15Transfer to a mixing bowl, cool down for 5 minutes.
16Add pistachio spread and tahini paste. Mix.
17Add pinch of salt. Mix until the toasted kataifi is fully coated with pistachio cream.
18Spread pistachio kataifi layer on the cooled brownie.
19Melt compound dark chocolate over hot water until fluid.
20Pour the melted chocolate on top of the pistachio layer and spread.
21Add gold flakes as toppings.
22Chill in the fridge for atleast 3 hours.
23Cut and serve chilled

Ingredients

145 g butter
115 g dark chocolate
10 g cocoa powder
0.5 tsp instant coffee powder
3 L eggs
180 g white sugar
55 g brown sugar
1 tsp vanilla extract
1 pinch salt
70 g all-purpose flour
23 g cocoa powder
140 g chocolate chips
165 g Kataifi Pastry
60 g butter
360 g pistachio spread/paste
10 g tahini paste
1 pinch salt
250 g dark chocolate compound
1 gold flakes

Equipment

ovenmixing bowlwhiskspatulaknifepansquare brownie pan

Tips

Use compound chocolate for the topping to prevent it from melting at room temperature.
Cook the kataifi in low heat to prevent burning.
Chill the bar in the fridge for atleast 3 hours before serving