Interesting recipe. I bought the chocolate from the Egyptian store, and I think it's less sweeter than regular chocolate bar. It taste like baklava coated in chocolate.
Oh...You actually went to cooking school. I will subscribe.🙂I grew up with Mediterranean and Middle Eastern food and I am very familiar with these ingredients and flavor profiles. I am currently taking classes with local chefs to improve my French pastries and various dishes from around the world but I can't go to culinary school full-time because of my job... Tutorials like these are very helpful for those of us who study at night after work. Thank you!
I’m so inspired!! I plan to make these bars, but with dark chocolate, homemade kataifi, and my nut butter. Personally, I’m not a fan of tahini, so I will replace that with my homemade raw cashew butter blended with roasted pistachios and a little bit condensed coconut milk for enhanced sweet & creamy goodness. I actually like the taste of roasted pistachios instead of the raw blanched because the flavor is more intense.
Hi. Thanks for the great video. Just a couple of questions and hope you can help me. 1) Can I make this with store bought chocolate bar like Milka or Cadbury dairy milk? 2) If I do use the store bought chocolates, will they set like the tempered ones or will they melt in my hands once I take them out of the fridge? 3) Once I mold my Dubai Chocolate bars, do I need to put them in the fridge or freezer for them to set? Thank you in advance and keep up the great work
@@cynthghostwoman Thanks for the reply. Just one last question. If I used store bought chocolate and just melted and molded them would they melt or will also set without melting in my fingers when I eat them
You can use any type of good quality chocolate. Depending on the temperature in your room, you can set them at either room temperature or in the fridge for about an hour but not longer as you don’t want the chocolate to absorb moisture
I got them from Design & Realization in Montreal: dr.ca/collections/polycarbonate-chocolate-molds-bars?gad_source=1&gclid=CjwKCAjw59q2BhBOEiwAKc0ijb4WJnAHm1SF9oyUYsTxOhxns5xUXVhQlw-xDiKAsHZbm2x_wJSIkxoCuJ4QAvD_BwE But you can maybe find them on Amazon
So I made homemade pistachio butter but every time I used the homemade one the filling gets soggy rather than crunchy. Any tips on homemade pistachio butter? Also is tahini necessary? I didn't add any and think it came out amazing still.
The original recipe uses tahini but it’s up to you! If you grind your own pistachios and find it too liquidy you can add a little bit of cocoa butter to thicken
@@CharmeandChiqueBakingCo. Got it. The recipe I was suggested had butter/milk/white chocolate added with powdered sugar. Made it with just pistachios and honey and it’s way better in my opinion.
White chocolate is basically milk powder with cocoa butter and oils- tahini is ground sesame paste so completely different ingredients. Use tahini cause that’s what gives the creaminess and flavour
I did it step by step and the filling isn't crunchy. I'm suspecting one of the ingredients made it soft while I was working on the chocolate. Either the pistachio paste because it was homemade either the butter.
That’s why I don’t add too much paste. Also make sure the kataifi is well toasted to medium golden brown and cool completely before add the pistachio paste
I saw someone else make it and they just toasted the pastry without any butter 😬 maybe that's the key. I want to try and make it too. Good luck on trying again
The thing I love most in this world is when an idiot corrects someone with the confidence of a scholar. She's pronouncing it correctly - the world pronounces it incorrectly. Its pista-kio, not pista-shio like we all incorrectly say. Also, if she added too much paste, it would make the katafi soggy and soft. Also, why don't you upload your glorious recipe, and show the world how its done.
Great tutorial. Especially on tempering. Thank you
Glad it was helpful!
Best video on the viral bars yet! Can't wait to make some! Thank you!
Awesome! Thank you!
Interesting recipe. I bought the chocolate from the Egyptian store, and I think it's less sweeter than regular chocolate bar. It taste like baklava coated in chocolate.
Sounds great!
What an excellent tuturial. BRAVO!! 👏
Thank you for watching!
Your a great teacher..
I appreciate that!
Oh...You actually went to cooking school. I will subscribe.🙂I grew up with Mediterranean and Middle Eastern food and I am very familiar with these ingredients and flavor profiles. I am currently taking classes with local chefs to improve my French pastries and various dishes from around the world but I can't go to culinary school full-time because of my job... Tutorials like these are very helpful for those of us who study at night after work. Thank you!
Thanks for subbing! Hope you enjoy the recipes 😊
I’m so inspired!! I plan to make these bars, but with dark chocolate, homemade kataifi, and my nut butter.
Personally, I’m not a fan of tahini, so I will replace that with my homemade raw cashew butter blended with roasted pistachios and a little bit condensed coconut milk for enhanced sweet & creamy goodness. I actually like the taste of roasted pistachios instead of the raw blanched because the flavor is more intense.
Thank you!
Hi. Thanks for the great video. Just a couple of questions and hope you can help me. 1) Can I make this with store bought chocolate bar like Milka or Cadbury dairy milk? 2) If I do use the store bought chocolates, will they set like the tempered ones or will they melt in my hands once I take them out of the fridge? 3) Once I mold my Dubai Chocolate bars, do I need to put them in the fridge or freezer for them to set? Thank you in advance and keep up the great work
Store bought chocolate works fine.. quality chocolate tastes better
@@cynthghostwoman Thanks for the reply. Just one last question. If I used store bought chocolate and just melted and molded them would they melt or will also set without melting in my fingers when I eat them
You can use any type of good quality chocolate. Depending on the temperature in your room, you can set them at either room temperature or in the fridge for about an hour but not longer as you don’t want the chocolate to absorb moisture
@@CharmeandChiqueBakingCo. thanks so much
Great tutorial, thank you. Where did you get the poly molds?
I got them from Design & Realization in Montreal: dr.ca/collections/polycarbonate-chocolate-molds-bars?gad_source=1&gclid=CjwKCAjw59q2BhBOEiwAKc0ijb4WJnAHm1SF9oyUYsTxOhxns5xUXVhQlw-xDiKAsHZbm2x_wJSIkxoCuJ4QAvD_BwE
But you can maybe find them on Amazon
Thank you
How to make them on a stick?
You need to use a popsicle mold
@@CharmeandChiqueBakingCo. but the pistachio filling will melt no ? And wont hold on a stick
So I made homemade pistachio butter but every time I used the homemade one the filling gets soggy rather than crunchy. Any tips on homemade pistachio butter? Also is tahini necessary? I didn't add any and think it came out amazing still.
The original recipe uses tahini but it’s up to you! If you grind your own pistachios and find it too liquidy you can add a little bit of cocoa butter to thicken
@@CharmeandChiqueBakingCo. Got it. The recipe I was suggested had butter/milk/white chocolate added with powdered sugar. Made it with just pistachios and honey and it’s way better in my opinion.
Looks dry af
Can we use food coloring for the color
It needs to be oil based color, mixed in with cocoa butter
Did you put the chocolate into the fridge to harden?
Yes but only until firm enough to release from the mold, about an hour. Never store chocolate in the fridge as it’ll absorb the odours
Great❤
❤❤❤😊😊😊Bravissimo
Grazie 😊
Great and useful video! Thank you
You are welcome!
❤❤❤❤❤
Some use white chocolate instead of thaini. What is better
White chocolate is basically milk powder with cocoa butter and oils- tahini is ground sesame paste so completely different ingredients. Use tahini cause that’s what gives the creaminess and flavour
@@CharmeandChiqueBakingCo. thank you for the tip.
I did it step by step and the filling isn't crunchy. I'm suspecting one of the ingredients made it soft while I was working on the chocolate. Either the pistachio paste because it was homemade either the butter.
did u add the paste while hot?
@@user-wb3bj8yk8v no I made it two times it was soft again. I'm trying to figure out what I did wrong.
That’s why I don’t add too much paste. Also make sure the kataifi is well toasted to medium golden brown and cool completely before add the pistachio paste
I saw someone else make it and they just toasted the pastry without any butter 😬 maybe that's the key. I want to try and make it too. Good luck on trying again
I’m on a slow mission , I keep eating the pistachios.
😂
Why are you using baking chocolate, it has additives to resist melting, thats why it glazes and wont harden easily after melting
I don’t use baking chocolate- I use premium Callebaut Callets 👍
my kataifi turns soggy :(
Don’t use too much butter and keep toasting it!
🤎💛💚🤎💛💚👍👌
Don’t make the the filling dry your being stingy with the cream 😂 everyone likes it not dry just fyi and it’s Pistachio. -chio not kio
In Italian it’s pronounced “pis-ta-kio” and spelled pistacchio 😉
The thing I love most in this world is when an idiot corrects someone with the confidence of a scholar. She's pronouncing it correctly - the world pronounces it incorrectly. Its pista-kio, not pista-shio like we all incorrectly say.
Also, if she added too much paste, it would make the katafi soggy and soft.
Also, why don't you upload your glorious recipe, and show the world how its done.
But wouldnt the kataifi become soggy if its too much cream? 🧐