Kanafeh Chocolate

96

Ingredients: 

400g kataifi pastry, finely chopped 

100g salted butter 

500g good quality dark chocolate 

600g pistachio cream 

100g Supreme Pistachio Kernels, roughly chopped (reserve some for garnish) 

1 tsp Supreme Rose Water 

Sea salt 

Rose petals 

 

Method:

Line a 13in x 9in rectangle baking tray. 

Heat a pan over medium-high heat. Add butter and once melted add in finely chopped kataifi pastry. Mix well so that the pastry is evenly coated in butter. Keep stirring and cook the pastry until golden and crisp. Then remove from heat and set aside to cool. 

Break the chocolate and equally divide into 2 bowls (250g in each bowl. One for the top layer and other for the bottom).

Temper the chocolate: Fill a saucepan with 4-5 cm of water and place it on the stove over low-medium heat. Place the bowl on top of the pan to rest on its edges, creating a seal that will trap the steam from water when heated. Ensure the bowl doesn’t touch the water in the saucepan (double boiler method). Take 1 bowl of chocolate and add ⅔ of it to the bowl (that is over the saucepan). Stir the chocolate regularly as it melts. 

Once the chocolate has fully melted remove the bowl from the saucepan. Add the remaining chocolate and stir until fully melted. 

Pour the melted chocolate into the lined baking tray. Use a spatula and spread into an even layer. Place the tray into the freezer to set the chocolate. 

Add the crispy cooled kataifi pastry into a large mixing bowl. Add pistachio cream, rose water and chopped pistachios (reserve some to garnish). Mix everything well then add the mixture on top of the set chocolate. Spread evenly then return back to the freezer and let it set for 1 hour. 

Once the kataifi layer has set, temper the second bowl of chocolate (using the method above). Once Melted pour on top of the kataifi layer and spread evenly. Sprinkle chopped pistachios, rose petals and sea salt on top. Return back to the freezer to set for another 30 minutes. 

Remove from the freezer and cut into desired size pieces. Store in the fridge in an airtight container. Serve chilled. 



 

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