I'm from Dubai, the original one has a clear taste of pistachio, I think the knockoffs add white chocolate with the pistachio butter, since pistachio butter is actual expensive
true, pure pistachios are really green, sometimes neon green(?) Pastries in the Mid East are lovely ❤ i miss them... wish we could travel to Turkiye and just eat all their different dishes and sweets. You gotta try someday. 😊
the original recipe doen't include tahini in it, only kenafah and pitachio cream, they adding tahini to minimize the use of pistachio which is expensive.
@@taminakhan4690yes but tahini has a bad habit of overpowering the pistachio flavor, also the kanafe in the original recipe is sweetened with honey although I did see another version made in by young lady in I forgot where her family makes canafe with real pistachios not cream but pistachios in it and they make it with sugar but the original one has it in honey now I have tried both ways and I must say that the I use a stevia-based sugar because I'm trying to make them sugar-free for people who cannot have sugar who cannot have the amount of sweet that goes into making that so I have been trying to make it sugar free but yeah it's very popular in my area of the world and plenty of people are making them they're probably selling them for far less than what people have been buying on the internet but then again the people have been buying knockoffs that aren't like the original and I can tell you if it's dry it is nowhere like the original the original isn't dry its creamy... Super uber suite and very much taste of pistachios. So anything less is not The Real McCoy. And you are 100% right... Mine is made with 100% pistachios but then again mine or bite-sized on purpose because I am trying to make them small enough that people who are diabetic and have dietary restrictions for health reasons can have a little bite size without having to worry about getting into trouble, and also because I have physical difficulties because I am an incomplete quadriplegic whose fingers do not work it's why I use voice to text I can't fix anything this thing does not punctuate all the time correctly and I can't do anything about that... Heck trying to get it to spell k n a f e the closest I got was canopy which meant that I had to cut and paste two different words together just to get something close enough that could be read and understood do not ask how long that takes when you have fingers that don't work well I am already trying to make these chocolates and it's difficult but I'm hoping one day I'll be able to make them well enough that I can sell them I am right now doing it more like an occupational therapy sort of thing.
@@safiremorningstar just add a tablespoon of tahini and plenty of pistachio cream it works ..I've made lots ...all for myself of course lol ..now the craving is over
Julia bravely continued nibbling while Steve quietly put his piece back down hoping no one would notice. Seems to have too much crunch and not enough flavour. Maybe orange water or rose water would better enhance the pistachio instead of the tahini. Hercules should perfect a signature Greek baklava version with phyllo bits, nuts and honey.
I LOVE baklava. I Wan a try it somewhere authentic cause I only had it at Kroger lol. Like nothing I've ever tasted before. My mouth waters just thinking about it.
The pistachio cream in the second place has sourced or made their own pistachio cream. either way, they blanched the pistachios but did not remove the outer hull, giving them a les appetizing color. SUPER grean pistachio cream requires blanching and removing the skins with much more meticulous hand work to remove the skins after blanching. I've done pistachio cream home made and removing the hulls of the psitachios is insanely time consuming and I'm not sure it can be done iwth much assistance from machines. It all still tastes exactly the same!! it's damn delicious!
Yeah, I could tell from videos that it's an overhyped cashgrab. And the fact that it isn't even trademarked so every bar is different so they can just say, "oh but you have to try it from so-and-so," as a way to avoid criticism is just sad.
@@macavalli2619 it aint trash for sure, i tried several and they were all decent and a cake version at my local coffee shop just destroys everything else i had, the price is hype for sure, its good but not 20 bucks good, no chocolate bar is.
Miss the days of the old house where they would be having dinners and stuff upstairs on the next floor and we felt like part of it. When Terri said that she made chilè for dinner the other night it reminded me of their cosy house where they’d film when lynches and dinners and stuff where being prepared and it was such a nice homely vibe ☺️❤️😢
I totally agree, it used to be fun. Especially when Max was there. I find in this new place that one of the main workers gives sullen and know it all vibes. I do love seeing everyone taste testing.
I think your brittle has a magical quality to it. The way it goes from molten sugar to to fluffy foamy brittle being poured on the table. The transformation is amazing!
Yeah because you are used to fake ingredients that mimic those flavors while other countries use the actual ingredient. Not a bunch of chemicals that tastes like it
But that's true of ALL the food in the USA vs. other places, at least that's what it seems like from 'typical' Europeans/Middle Easterns/Asians vs. "typical' Americans.
Years ago, I would buy, these cakes from a store, called Bean Cake. it came in two flavors; The yellow was a crunched Cashaw & the brown was a Mix of nuts. (the early 80's) European markets would carry it. Lite flaky paper like coating, with a red stamp, on top of each cake.
This sounds like a challenge to have Hercules try to make some of their own… with the bars perhaps being not as thick - with glossy dark chocolate…or maybe even try a batch with white chocolate…which may let the filling flavor be more prominent on the palate. Put the “Herculean Spin” on these.
That's the same stuff they use in the Greek dessert, kataifi. Sometimes, gonna look for other names it's sold under. Pstachio "cream", you just start blending pistachios, they become "ground" first, then eventually, in blending, it releases the oils and becomes a thin paste.
I love about two miles away from farhart sweets and recently tried the Dubai bar. It cost 25 dollars, not 20. It was quite thick and had a lot of filling. Was incredibly sweet but the flavor was decent. Creamy, nutty and crunchy. It was beautifully packaged in gold wrapper and gold box but no fancy color design just plain chocolate. It was nice to try once but was totally not worth 25. Would pay 10-15.
Soon as I saw Batman's reaction I thought hmm he doesn't care for that but is being his polite self. Maybe they need a tiny bit of salt, less Tahini and a few crushed pistachio's mixed in. I think the Hercules candy Pixies could make that bar 1,000% better 😁
I just heard about the Dubai chocolate bar this weekend (yes, I guess I am way behind the times). If, as the guy in the first clip says, the filling is a traditional Turkish/Mediterranean dessert, I would expect it to be less sweet than most Americans are used to or like. I think my preference would likely be more pistachio cream with less tahini and phyllo stuffing so it is less dry than it looks. Thanks for the video. Now I don't have to wonder if I should pay absurd amounts of money to try it (answer=no. a little bit of money, maybe).
You would think because I fit that criteria and I can't taste the pistachio or tahini, to me it tasted like if you mixed a cheap pistachio mousse with shredded wheats.
@@mackjeez This, 100%. We even bought a batch from that Konstantine chocolate maker on tiktok who is known for how good his stuff is. Barely tasted any pistachio at all. Like not even a hint.
I guess it's an acquired taste of kunafa... which is melted cheese with khadaif and syrup served best warm. There may also be a similarity to Halva with pistachios. But to anyone to whom those flavours aren't reminiscent of childhood memories, it's like PB and Jelly to a French palate... somehow weird.
For those wondering, finally tried it recently by chance. Literally just tastes like a Ferrero Rocher. Almost identically. The kunafa even creates the cunch effect of the hazelnut bits on the outside.
I made them Myself for the first time for fourth of July for my family. I had to go to a specialty store to get sicilian pistachio creme, which was like $11 for a small jar. I did some July 4 designs on mine. Made 2 bars, and the family wolfed them down so quickly. I did a mixture of light and dark chocolate. I found the milk chocolate is too sweet and blends with the filling. The dark overwhelmed the filling. The medium chocolate was the perfect contrast. But I get why they're expensive.
Long ago, one of my teachers said, "Don't fall for fads. Stick with the classics." She was speaking about fashion, but I think the same applies here, as well. Fun video ☮️
I think it's really about the chocolate and pistachio cream, I think you should start a new viral sensation using chocolate and pistachio cream put with something different for the crunch! And kataifi pastry is not gluten free because it contains wheat flour: SO a whole market is missing out lol
Please make this! You guys would make it the best. I commented on the first stuffed chocolate bar video asking you to make the Dubai Chocolate bar. I would certainly buy many of them if you made it. I'm Imagining how delicious it would be with your meticulously tempered chocolates. So yum!
I think Pistachio tastes a lot like Almond which is why she was tasting "italian cookie" so try ground almonds and shreaded wheat, Making it an American version.
Koreans have a very sweet palette. Even pizzas there are more sweet-forward than savory. Looks like they made their pistachio cream and mixed it with white chocolate, no tahini or salt. Maybe that's why it could set up in the big pan, otherwise Idk if it would. So theirs probably has a less middle-eastern flavor, just crunchy pistachio sweet flavor. Maybe you'd like that version more. Ver 2 looks like it has caramel and peanut butter. If you made this, I'd do it in a bark version so you don't have to fuss with molds. The only difference would be that it wouldn't be stuffed, but mixed-in all together.
I dont know about that wheat like substance... but I LOVE Pistachio's. Maybe rice crispies with Pistachio cream, would make for a better combination. Someone mentioned Baklava here.... and Baklava is Fantastic... However, I wonder what it would take like, covered in a Dark Chocolate, in a candybar form. Obviously, if this bar isnt sweet enough, then maybe they didnt add enough sugar to the Pistachio filling. As Pistachio pudding & ice cream, is very sweet, and very delicious.
Sadly these do not have an overwhelming pistachio flavor, it any at all. At least not in the one I got (which was made by an actual chocolatier and highly respected company). I love pistachios too so it was disappointing
@@mrshou112 Pistachio is a mild flavor. As such, if they used too much Chocolate, it could have easily over-powered the Pistachio flavor. Its not just about how good you are at making the confections. Far more important, is the ability to create something that is Perfectly Balanced, and very well Desired. Anyone can make a decent hamburger. But if you create a burger with a very unique sauce, that is very tasty and desired... it will sell much more than standard burgers. In order to do that.. you need to have a Chef / Creator.. that has good "Taste", and do a lot of Experimentations... to get the balances of the spices / sauces, 100% correct / flawless. Its not as simple as making a single batch of something, and praying that things turn out good. That seems to be the big mistake that a company like this... seems to be making. They should try making much smaller experiment batch sizes... to and tweak them, until perfected. Only then, should they release a mid to large Batch of them. If people are disappointed in a poor version of the product... they might never order again. And or they might never order an improved version... assuming it also wont be any good.
the dark chocolate version is sooooo much better but I also got it at a korean market 2 cities over and the middle wasn't dry! S/O to Mega Mart in Sunnyvale, CA!!
American here living in Dubai for the last 16years and it’s so interesting that this has become a trend in the states. They love anything pistachio and kanafa here. Personally I prefer Snickers 😎 $40???? 😳This bar is dirt cheap over here
16:50 THAT is no mere chocolate bar, THATs an _entire desert_ ! and it looks wonderful 😍 but dont act and treat it as a normal chocolate bar, guys! u wont fit through any of your doors at home --- real bad no in the cold time of the year, thankfully u'd also got new insulation 🤣
I hate Farhat Sweets, that place has the worst customer service I've ever seen in a confectionary store. It's disgusting honestly, you could stand there for hours and all of the employees will avoid you like the plague. (I go there all the time when I do doordash)
I think the filo dough looks like excelsior. So many times, we pair pistachios are paired with almond extract. I love eating pistachios, but have always thought their flavor mild. I think you need to experiment with different flavorings. I've never tried these. I wonder how they'd be with some sweetened condensed milk. That might help add moisture and some sweetness to the candy. I won't pay that much money for it though. It's candy for God's sake.
If the chocolate isn’t made right, the filling gets soggy. The shredded phyllo has to maintain its crunch. A really good pistachio cream should always be used. It has great potential but should not be at the price point it is.
I Love your honesty and I most say I would a 1 million times more try your Apple-pie Chocolate Bar -that looked AMAZING!😀..but I live in Denmark so can’t get it😢
I would eat a chocolate covered shredded wheat. I think locally these would offer another option. Make it a limited sale item instead of a traditional item.
You could do something different instead of pistachio. Maybe something like peanut butter or dried fruit. Instead of the white chocolate you could use something like flavored candy melts like strawberry, lemon, etc.
12$ or more kinda makes sense when i see them use pistachio cream. This is like 12$ for a jar at the grocery store store. Cashew butters are just as pricy. But i think shredded coconut would serve as a good substitute for the crispy stringy stuff. Either way it looks tasty i love anything pistachios
I did this in cookies when it first came out and honestly was not impressed. First off, the little phyllo dough pieces you toast ahead of time tend to burn when you bake the cookies. Second, you need to freeze the pistachio cream to get it to stay in the dough ball but it melts really fast, so you don't have much time. Third, in order to have enough cream like the chocolate bar where is squeezes out you need to make the cookies really big which takes longer to cook and burns the crunchies. In the end you have a burnt-ish cookie with a middle that is not cooked evenly and full of unnecessary ingredients. Just is not worth the time and money. Now the cream can be put on things or used as a filling for pastries AFTER they are cooked and cooled. The crunchy bits should only be cooked once. Also in this candy bar they were browed with butter. When that butter comes to room temperature it is going to separate and liquify the inside of that bar.
I wonder if you could make the filling sweeter, more pistachio flavor, and brighter color by adding instant pistachio pudding mix to the filo dough/pistachio cream/tahini mixture??
I'm from Dubai, the original one has a clear taste of pistachio, I think the knockoffs add white chocolate with the pistachio butter, since pistachio butter is actual expensive
What is the name of the chocolate bar?
@@lorir5728 Fix Dessert chocolatier
@@lorir5728 Knefah Bars
true, pure pistachios are really green, sometimes neon green(?) Pastries in the Mid East are lovely ❤ i miss them... wish we could travel to Turkiye and just eat all their different dishes and sweets. You gotta try someday. 😊
I don't understand what's all the fuss is about, seriously. Its literally kunafa covered with chocolate. Dubai has better stuff than this.
the original recipe doen't include tahini in it, only kenafah and pitachio cream, they adding tahini to minimize the use of pistachio which is expensive.
True what you say but tahini adds nice flavour too
@@taminakhan4690yes but tahini has a bad habit of overpowering the pistachio flavor, also the kanafe in the original recipe is sweetened with honey although I did see another version made in by young lady in I forgot where her family makes canafe with real pistachios not cream but pistachios in it and they make it with sugar but the original one has it in honey now I have tried both ways and I must say that the I use a stevia-based sugar because I'm trying to make them sugar-free for people who cannot have sugar who cannot have the amount of sweet that goes into making that so I have been trying to make it sugar free but yeah it's very popular in my area of the world and plenty of people are making them they're probably selling them for far less than what people have been buying on the internet but then again the people have been buying knockoffs that aren't like the original and I can tell you if it's dry it is nowhere like the original the original isn't dry its creamy... Super uber suite and very much taste of pistachios. So anything less is not The Real McCoy. And you are 100% right... Mine is made with 100% pistachios but then again mine or bite-sized on purpose because I am trying to make them small enough that people who are diabetic and have dietary restrictions for health reasons can have a little bite size without having to worry about getting into trouble, and also because I have physical difficulties because I am an incomplete quadriplegic whose fingers do not work it's why I use voice to text I can't fix anything this thing does not punctuate all the time correctly and I can't do anything about that... Heck trying to get it to spell k n a f e the closest I got was canopy which meant that I had to cut and paste two different words together just to get something close enough that could be read and understood do not ask how long that takes when you have fingers that don't work well I am already trying to make these chocolates and it's difficult but I'm hoping one day I'll be able to make them well enough that I can sell them I am right now doing it more like an occupational therapy sort of thing.
@@safiremorningstar just add a tablespoon of tahini and plenty of pistachio cream it works ..I've made lots ...all for myself of course lol ..now the craving is over
Tahini is costly where I’m at!
@@safiremorningstarI hope you can perfect your stevia-sweetened version! And a small version sounds good too!
Julia bravely continued nibbling while Steve quietly put his piece back down hoping no one would notice. Seems to have too much crunch and not enough flavour. Maybe orange water or rose water would better enhance the pistachio instead of the tahini. Hercules should perfect a signature Greek baklava version with phyllo bits, nuts and honey.
They both definitely liked it the least 😂
Agree
Signature Greek? It’s not greek honey they took from the Arabs.
@@Kakakakakakakakakakakaka684 lol here we go 😂
I LOVE baklava. I Wan a try it somewhere authentic cause I only had it at Kroger lol.
Like nothing I've ever tasted before. My mouth waters just thinking about it.
Y’all are incredible, I hope you and your business continue to grow and thrive.
Thank you so much!
It’s amazing that incredibly normal things keep going viral, lately.
As someone who watches from Turkey, seeing that little Turkish coffee package made me emotional 😂😂😂
The pistachio cream in the second place has sourced or made their own pistachio cream. either way, they blanched the pistachios but did not remove the outer hull, giving them a les appetizing color. SUPER grean pistachio cream requires blanching and removing the skins with much more meticulous hand work to remove the skins after blanching. I've done pistachio cream home made and removing the hulls of the psitachios is insanely time consuming and I'm not sure it can be done iwth much assistance from machines. It all still tastes exactly the same!! it's damn delicious!
Ive heard there are chefs who punish underlings by making them peel walnuts.
@@Exiled.New.Yorker Would be a bad idea to put me on that duty. I'd probably eat half of them.
This is from where I live I live in Michigan so cool to see you guys watching stuff from my state
If you ever want to make a day trip we'd love to have you here!
Thanks for the honest reviews. I appreciate people have different expectations and taste preferences.
Honestly I thought it was going to be mixed, but with more people liking it haha
Yeah, I could tell from videos that it's an overhyped cashgrab. And the fact that it isn't even trademarked so every bar is different so they can just say, "oh but you have to try it from so-and-so," as a way to avoid criticism is just sad.
@@macavalli2619 it aint trash for sure, i tried several and they were all decent and a cake version at my local coffee shop just destroys everything else i had, the price is hype for sure, its good but not 20 bucks good, no chocolate bar is.
Miss the days of the old house where they would be having dinners and stuff upstairs on the next floor and we felt like part of it. When Terri said that she made chilè for dinner the other night it reminded me of their cosy house where they’d film when lynches and dinners and stuff where being prepared and it was such a nice homely vibe ☺️❤️😢
I totally agree, it used to be fun. Especially when Max was there. I find in this new place that one of the main workers gives sullen and know it all vibes. I do love seeing everyone taste testing.
Max was a childhood friend of their children, so sort of a unique situation. Those were fun videos, I agree.
Homely means ugly. I think you mean homey which means cozy.
I think your brittle has a magical quality to it. The way it goes from molten sugar to to fluffy foamy brittle being poured on the table. The transformation is amazing!
I will say this, and I could be wrong, but candy outside the US have more subtle flavors and not a slap in your face like american candy is. Imo
Yeah because you are used to fake ingredients that mimic those flavors while other countries use the actual ingredient. Not a bunch of chemicals that tastes like it
But that's true of ALL the food in the USA vs. other places, at least that's what it seems like from 'typical' Europeans/Middle Easterns/Asians vs. "typical' Americans.
Chocolate =/= candy. And the best American chcolate (east coast shore) is superior to any chocolate I've had worldwide.
@@KTKacermiddle eastern foods being subtle? lol They are some of the most spiced and in your face
regarding sweets, US is all about bliss point and artificially flavored food. this is too bland for them.
Years ago, I would buy, these cakes from a store, called Bean Cake. it came in two flavors; The yellow was a crunched Cashaw & the brown was a Mix of nuts. (the early 80's) European markets would carry it. Lite flaky paper like coating, with a red stamp, on top of each cake.
Hey Hercules, I am also a small business owner and really enjoyed hearing your discussion about restaurant equipment! Very relatable to us!
😅😊😊😊😊😊😊
you could try swapping out the tahini with honey to make it almost a baklava cream
I think chocolate covered baklava filling is a great idea
Where I live. A local restaurant makes and sells these. The owners travelled to Dubai to learn how to make them as authentic as possible.
Wow that's dedication!
Wow, he could've just watched a YT video 😂 can't he read recipes or something?
This sounds like a challenge to have Hercules try to make some of their own… with the bars perhaps being not as thick - with glossy dark chocolate…or maybe even try a batch with white chocolate…which may let the filling flavor be more prominent on the palate. Put the “Herculean Spin” on these.
That's the same stuff they use in the Greek dessert, kataifi. Sometimes, gonna look for other names it's sold under. Pstachio "cream", you just start blending pistachios, they become "ground" first, then eventually, in blending, it releases the oils and becomes a thin paste.
I love about two miles away from farhart sweets and recently tried the Dubai bar. It cost 25 dollars, not 20. It was quite thick and had a lot of filling. Was incredibly sweet but the flavor was decent. Creamy, nutty and crunchy. It was beautifully packaged in gold wrapper and gold box but no fancy color design just plain chocolate. It was nice to try once but was totally not worth 25. Would pay 10-15.
@atchomama123 the only original is from FIX all the others are ripoffs and don't taste the same
Hercules Candy can you please recreate the chocolate bar please and could even invent the new peanut butter flavour to the viral Dubai chocolate
Soon as I saw Batman's reaction I thought hmm he doesn't care for that but is being his polite self.
Maybe they need a tiny bit of salt, less Tahini and a few crushed pistachio's mixed in.
I think the Hercules candy Pixies could make that bar 1,000% better 😁
Terry you could make this using the starch cream molds just drop them in the molds then cover with chocolate
I just heard about the Dubai chocolate bar this weekend (yes, I guess I am way behind the times). If, as the guy in the first clip says, the filling is a traditional Turkish/Mediterranean dessert, I would expect it to be less sweet than most Americans are used to or like. I think my preference would likely be more pistachio cream with less tahini and phyllo stuffing so it is less dry than it looks.
Thanks for the video. Now I don't have to wonder if I should pay absurd amounts of money to try it (answer=no. a little bit of money, maybe).
We can get them in kuwait for as little as $5 up to about $20 ... but the falls one just aren't as good as the real Dubai ones of course...
What they are doing in the video is not how they are supposed to be made... the inside is very soft and creamy
My heart is with Hercules Candy Company.
As a tahini lover, and pistachio lover, and not-too-sweet sweets lover, I'd probably enjoy that bar! lol
You would think because I fit that criteria and I can't taste the pistachio or tahini, to me it tasted like if you mixed a cheap pistachio mousse with shredded wheats.
@@mackjeez This, 100%. We even bought a batch from that Konstantine chocolate maker on tiktok who is known for how good his stuff is. Barely tasted any pistachio at all. Like not even a hint.
LOL I thought she said it was made in Chile too
Well you should've known she meant Turkey 😂
6:33 they are adding pistachio pieces to a roller mill making pistachio butter. Same way peanut butter and almond butter is made.
Interesting 🤔
I guess it's an acquired taste of kunafa... which is melted cheese with khadaif and syrup served best warm. There may also be a similarity to Halva with pistachios. But to anyone to whom those flavours aren't reminiscent of childhood memories, it's like PB and Jelly to a French palate... somehow weird.
For those wondering, finally tried it recently by chance. Literally just tastes like a Ferrero Rocher. Almost identically. The kunafa even creates the cunch effect of the hazelnut bits on the outside.
needs some crushed/minced pistachio adding as well as the cream
I would not pay that much either
It was Pistachios, what's why it's that much and time to put in it. I buy it on time, but I will be afraid that I would love it
They're outta stock so apparently everyone else will. Lol
I made them Myself for the first time for fourth of July for my family. I had to go to a specialty store to get sicilian pistachio creme, which was like $11 for a small jar. I did some July 4 designs on mine. Made 2 bars, and the family wolfed them down so quickly.
I did a mixture of light and dark chocolate. I found the milk chocolate is too sweet and blends with the filling. The dark overwhelmed the filling. The medium chocolate was the perfect contrast.
But I get why they're expensive.
that dry noodle substance reminds me of those awesome 1990's chocolate birds nests😋
Oh lawd, "dried noodles" 😂 that's the perfect description
crunch is more of texture but Scott needs to eat it by himself because he's being influenced with his score lol
Long ago, one of my teachers said, "Don't fall for fads. Stick with the classics." She was speaking about fashion, but I think the same applies here, as well. Fun video ☮️
I am a big fan of middle eastern deserts/sweets. Very different from the typical American sweets.
I've seen you guys do chocolate covered Oreos..could you do chocolate covered macarons?
I made these at my work. The AGM Told me it was the best candy he's ever had
Always amazing, thank you, keep up the good work.
Thanks again!
Steve's face throughout this entire video!!! 🤣🤣🤣🤣
Julia - like Haystacks! Try something with chow me in noodles, PB, caramel
I trust Steve. Steve Steve Steve!!! He knows his stuff. I don't think I will be getting that "chocolate bar" anytime soon. Thanks Steve!
I think it's really about the chocolate and pistachio cream, I think you should start a new viral sensation using chocolate and pistachio cream put with something different for the crunch! And kataifi pastry is not gluten free because it contains wheat flour: SO a whole market is missing out lol
Please make this! You guys would make it the best. I commented on the first stuffed chocolate bar video asking you to make the Dubai Chocolate bar. I would certainly buy many of them if you made it. I'm
Imagining how delicious it would be with your meticulously tempered chocolates. So yum!
I think Pistachio tastes a lot like Almond which is why she was tasting "italian cookie" so try ground almonds and shreaded wheat, Making it an American version.
I would ❤❤❤ to see our Super-Steve get like REALLY EXCITED about something!
I wonder what that would look like.🤔💖😂
A really good beer or apple pie would do the trick 😂
@HerculesCandy 😂👏🏻👏🏻👏🏻
Let's make that happen, PLEEEEASE, and capture that moment on video?!?!🙏💖🙏
Koreans have a very sweet palette. Even pizzas there are more sweet-forward than savory. Looks like they made their pistachio cream and mixed it with white chocolate, no tahini or salt. Maybe that's why it could set up in the big pan, otherwise Idk if it would. So theirs probably has a less middle-eastern flavor, just crunchy pistachio sweet flavor. Maybe you'd like that version more.
Ver 2 looks like it has caramel and peanut butter.
If you made this, I'd do it in a bark version so you don't have to fuss with molds. The only difference would be that it wouldn't be stuffed, but mixed-in all together.
Replace the pistachio cream with a peanut butter cream for a crunchy peanut butter bar. Or add the crunchy stuff to the peanut butter cups.
I have done this and it is wonderful. I also used caramel and it was so good.
I’d replace the Phylo dough with shoestring potatoes and add real pistachios and seasame brittle to make it tasty.
The phylo dough gets crunchy and stays crunchy. Potatoes would not.
It should be noted that Amazon frowns on companies giving gift cards for reviews, MANY a store have been removed for doing that.
Loved the Plattsburgh State Cardinals shirt! Whoohoo!
12:00 Mrs MAAM! Do not let these boys pull you around, YOU SAID TURKISH & TURKEY ❤
11:14 she says Chile
How can she have been on this earth this long without tasting a pistachio? They are addictive. Pistachio ice cream is great too.
You should have a candy called "It's good'.After Steve.
I dont know about that wheat like substance... but I LOVE Pistachio's. Maybe rice crispies with Pistachio cream, would make for a better combination. Someone mentioned Baklava here.... and Baklava is Fantastic... However, I wonder what it would take like, covered in a Dark Chocolate, in a candybar form.
Obviously, if this bar isnt sweet enough, then maybe they didnt add enough sugar to the Pistachio filling. As Pistachio pudding & ice cream, is very sweet, and very delicious.
It is kataifi
Sadly these do not have an overwhelming pistachio flavor, it any at all. At least not in the one I got (which was made by an actual chocolatier and highly respected company). I love pistachios too so it was disappointing
@@mrshou112 Pistachio is a mild flavor. As such, if they used too much Chocolate, it could have easily over-powered the Pistachio flavor.
Its not just about how good you are at making the confections. Far more important, is the ability to create something that is Perfectly Balanced, and very well Desired.
Anyone can make a decent hamburger. But if you create a burger with a very unique sauce, that is very tasty and desired... it will sell much more than standard burgers.
In order to do that.. you need to have a Chef / Creator.. that has good "Taste", and do a lot of Experimentations... to get the balances of the spices / sauces, 100% correct / flawless.
Its not as simple as making a single batch of something, and praying that things turn out good. That seems to be the big mistake that a company like this... seems to be making.
They should try making much smaller experiment batch sizes... to and tweak them, until perfected. Only then, should they release a mid to large Batch of them.
If people are disappointed in a poor version of the product... they might never order again. And or they might never order an improved version... assuming it also wont be any good.
10:07 that's a continuous band sealer. I use it in my packaging!
I think you should do your own version, like Dubai chocolate pistachio brittle.
the dark chocolate version is sooooo much better but I also got it at a korean market 2 cities over and the middle wasn't dry! S/O to Mega Mart in Sunnyvale, CA!!
You should make this but different flavors like raspberry or mint
Tell Julia not hay but Shredded Wheat. That is what I thought it looked like when they broke it open.
Yes! That’s what I was trying to think of!
I usually like pistachios but that did not look good-dry not moist.
@ exactly! Didn’t meet my expectations!
American here living in Dubai for the last 16years and it’s so interesting that this has become a trend in the states. They love anything pistachio and kanafa here. Personally I prefer Snickers 😎
$40???? 😳This bar is dirt cheap over here
It's probably more expensive to get the pistachio cream over here
Im gonna go ahead and guess that this particular chocolate bar in "Michigan" is being sold in and around Dearborn?.... haha
Actually, that's a pretty big chunk for $40.00. It's not super overpriced considering pistachios are kind of spendy.
15:15 just make it with potatoes chips and a better flavour and I wish you guys would ship your stuff to Australia
I would 100% buy this from you!
16:50 THAT is no mere chocolate bar, THATs an _entire desert_ ! and it looks wonderful 😍
but dont act and treat it as a normal chocolate bar, guys! u wont fit through any of your doors at home --- real bad no in the cold time of the year, thankfully u'd also got new insulation 🤣
Awesome video. I can comment this before I even watch because you guys never disappoint! 😂❤
Haha thanks!
Kenafeh might be found as kataifi shredded phyllo dough
If you like the texture but want a more accessible format, the Ritter Sport coconut has a crunchy+creamy filling
I hate Farhat Sweets, that place has the worst customer service I've ever seen in a confectionary store. It's disgusting honestly, you could stand there for hours and all of the employees will avoid you like the plague. (I go there all the time when I do doordash)
there are certain mistakes that I see when when Americans try to make the Dubai candy compared to how they make it in other countries..
Part of the $40 includes overnight shipping charges. People are not realize this.
I think the filo dough looks like excelsior. So many times, we pair pistachios are paired with almond extract. I love eating pistachios, but have always thought their flavor mild. I think you need to experiment with different flavorings. I've never tried these. I wonder how they'd be with some sweetened condensed milk. That might help add moisture and some sweetness to the candy. I won't pay that much money for it though. It's candy for God's sake.
You have to do it with Butterfinger too mixed together. If you do, you got a name it after me.
It’s basically a Reese’s cup but with pistachios
And philo dough
I was going to say, the chocolate looked " funky", then it was mentioned it was made with Pistachios (sp?). I would be on board, I love them.
If the chocolate isn’t made right, the filling gets soggy. The shredded phyllo has to maintain its crunch. A really good pistachio cream should always be used. It has great potential but should not be at the price point it is.
I mean i dig the pistachio over peanut butter idea. Idk about that other filler though
Gotta try this! And thanks for using my home town Detroit broadcasters!
It is the color correction for the lights that makes it look brown.
The outside should have a nice layer of toasted coconut
I'm all for a stuffed bar with kenafah and pistachio!
I Love your honesty and I most say I would a 1 million times more try your Apple-pie Chocolate Bar -that looked AMAZING!😀..but I live in Denmark so can’t get it😢
I love this chocolate it’s amazing
I literally would absolutely love to work for them. I’d literally pick up and move I think u guys are amazing ❤❤❤
I would eat a chocolate covered shredded wheat. I think locally these would offer another option. Make it a limited sale item instead of a traditional item.
The first moment I saw this is thought it was chocolate covered falafel 😂😂😂
I think it might be better with chopped pistachios in it. Also if it were a different shade of green.
It looks like something nice to try or have here and there or after certain type of meal. But nothing like how you enjoy american chocolate bars.
You can get pistachio cream in Costco that is where I got mine in New Zealand Costco.
You could do something different instead of pistachio. Maybe something like peanut butter or dried fruit. Instead of the white chocolate you could use something like flavored candy melts like strawberry, lemon, etc.
Absolutely love them with peters chocolate. I bought 5lbs for holiday treats ill ve making mini versions of the chocolate bar 😊
12$ or more kinda makes sense when i see them use pistachio cream. This is like 12$ for a jar at the grocery store store. Cashew butters are just as pricy. But i think shredded coconut would serve as a good substitute for the crispy stringy stuff. Either way it looks tasty i love anything pistachios
I did this in cookies when it first came out and honestly was not impressed.
First off, the little phyllo dough pieces you toast ahead of time tend to burn when you bake the cookies.
Second, you need to freeze the pistachio cream to get it to stay in the dough ball but it melts really fast, so you don't have much time.
Third, in order to have enough cream like the chocolate bar where is squeezes out you need to make the cookies really big which takes longer to cook and burns the crunchies.
In the end you have a burnt-ish cookie with a middle that is not cooked evenly and full of unnecessary ingredients. Just is not worth the time and money. Now the cream can be put on things or used as a filling for pastries AFTER they are cooked and cooled. The crunchy bits should only be cooked once. Also in this candy bar they were browed with butter. When that butter comes to room temperature it is going to separate and liquify the inside of that bar.
I like "rainbow hat girl"! Cutest wifey ever!😊😁
pistachio and honey. scratch that, just enrobe greek Kataifi in chocolate.
I wonder if you could make the filling sweeter, more pistachio flavor, and brighter color by adding instant pistachio pudding mix to the filo dough/pistachio cream/tahini mixture??
At 11 Craig was your top taste tester
My question is why is that kid on TikTok as an 11 year old?
😂
Interesting. I do love pistachios. I would try it. Especially if Hercules Candy did their high end rendition of it.
23:11 Chefsteps has a killer pistachio cream recipe...
Gotta get on that viral train huh? Views, views, views. I just want to watch Steve making candy again....