I love that you even do the kadayıf on your own. I tried it once before and the "little" hole in my bag was not small enough. Otherwise actually it is not difficult. But thanks a lot for sharing this video.
I used Dr. Oetker couverture milk chocolate, but you can use any other brand. I would advise to use couverture chocolate which is great for making chocolates and to get the snap ☺️
Hi @PaulaMihalache-x6f yes the kadayif stays perfectly crispy inside the chocolate. Our chocolate bar has always been crunchy whenever we ate it. Check out my tips in the comments on how to avoid the kadayif becoming soggy ☺️
Hi @Ruru4294 the original Dubai chocolate has tahini in it. Tahini has a slight nutty and bitter taste which balances the overall sweetness of the chocolate ☺️
Hi @kamrunnaharena thanks for your comment 🥰 My chocolate bar dimensions are 22.2 x 10.3 x 2.4 cm. This is the mould I used: www.amazon.de/-/en/gp/aw/d/B0D871BZLY?psc=1&ref=ppx_pop_mob_b_asin_title
Edit: This is the best full honest recipe I found. Melting and tempering chocolate is literally chemistry science and one small mistake could ruin the whole “experiment”. Thank you! ======================= My chocolate never become so “runny” like yours after the tempering 😭 It’s always thick and I can’t get it to be consistent in the first layer, and then it’s almost impossible to make it even over the kunafah. The kunafah keeps sticking to the chocolate :( What I’m doing wrong??
Hi @IamAko1 thanks for trying out my recipe! There could be a few reasons for this: - The chocolate can seize if any moisture gets into it. You can avoid this by making sure the double boiler is not touching the water while melting. - The chocolate may be over-crystallised, you can try melting it briefly or add some melted chocolate to make it more liquid. - I would recommend using couverture chocolate which is easier to work with especially for chocolate moulding. - If the chocolate is sticking to the kunafa filling, you could place the mould in the freezer for a few minutes. This will harden the kunafa and makes it easier to cover with chocolate. Hope that helps ☺️
@ I used Dr. Oetker couverture chocolate, it worked pretty well for me. You can also get professional couverture chocolate from brands like Callebaut, Guittard and Lindt. I hope it works out this time 😊
@IamAko1 I am so sorry it didn’t work out 😔 Tempering chocolate can be tricky, humidity and room temperature can also affect this. If you are okay with the chocolate not being tempered, you can melt the chocolate with some neutral oil and make the chocolate bar. Make sure to store it in the freezer to prevent it from melting. I hope you find this useful
Hi @falakshaikh77 the pistachio butter lasts for a few months because we've roasted the pistachios and avoided adding water, preventing any moisture that could cause it to spoil more quickly ☺️
Hi @sumaiyabhaiyat3178 it could be because the kataifi was not cooked enough after piping or was not fried till crispy. Adding the kataifi while it’s warm into the pistachio butter could also cause this. Hope that helps ☺️
Hi @ken7987 its wrong in the description, pistachios are 300g but when you add the other ingredients, it comes to a bit more than 400g. For the kunafa filling, the pistachio butter is 400g. Thanks for pointing it out, I’ll change it ☺️
Hi, this can happen if the kataifi was not cooked enough after piping or was not fried till crispy. Also, make sure to let the kataifi cool completely before and after frying in butter so that there’s no moisture. Hope that helps ☺️
We also thought about this 😅 but our main goal with this video was to show how to make the different elements of this chocolate bar (kataifi, pistachio butter and tahini) as these are not available to everyone. You can find chocolate pretty much everywhere so we didn’t think this was important to show ❤️
I like this recipe so much that I watch it over and again 😊😊and i love it
Aww thanks so much for watching, I’m so glad you like it 🤗🥰❤️
This is THE best Dubai chocolate making video so far
Thanks for your kind words, I appreciate it 🫶🏼🤗
This lady is amazing! Love the channel , clear fast and nice to follow recipes !❤
Thanks so much for the kind words, this made my day 🤗🫶🏼
Looks so yummy! 🤤
Thank you ☺️
I Wonder wat IT tase like 😊
It’s really good, you should try it ☺️
WOW WOW WOW what an effort everything is from scratch and it looks sooooo goood!!! Yum!! 🤤🤤😍😍
Thank you so much! I appreciate it 🫶🏼🫶🏼
Your recipe looks great and colourful as originally made
@@deebars7413 Thanks so much, I appreciate it ☺️
I love that you even do the kadayıf on your own. I tried it once before and the "little" hole in my bag was not small enough. Otherwise actually it is not difficult. But thanks a lot for sharing this video.
Thank you, I appreciate it 🫶🏼🤗
its so clean
Thank you ❤️
You make it so easy otherwise pistachio sauce is too much expensive I will must try❤
Thank you so much 🤗
Which brand chocolate you using..can u give the name?
I used Dr. Oetker couverture milk chocolate, but you can use any other brand. I would advise to use couverture chocolate which is great for making chocolates and to get the snap ☺️
Thank u❤
*Subscribed, your channel has got so many wonderful dishes* 😋
Thanks for subscribing! I hope you enjoy all the recipes 🤗
did you used unsalted pistachio or salted pistachio
Hi, I used unsalted pistachios 😊
Hi, this is perfect recipe! But, is the kadaiyf pasta staying /remain crispy inside the chocolate?!
Hi @PaulaMihalache-x6f yes the kadayif stays perfectly crispy inside the chocolate. Our chocolate bar has always been crunchy whenever we ate it. Check out my tips in the comments on how to avoid the kadayif becoming soggy ☺️
Yes it should
This looks sooo yummy🤤🤤 and real recipe ❤❤
Thank you ❤️❤️
Why do you add tahini? What flavor does that add?
Hi @Ruru4294 the original Dubai chocolate has tahini in it. Tahini has a slight nutty and bitter taste which balances the overall sweetness of the chocolate ☺️
I made it last week, it was bomb. So rich, and I must say strange taste. But when you start eating it you can never stop. That good
Thank you for trying out my recipe! I am so glad you liked it 🫶🏼
Very very nice stay connected dear
Thank you, I'm glad you enjoyed the video 🫶🏼
What is your chocolate mold size and chocolate hight size? Please tell me😊😊
Hi @kamrunnaharena thanks for your comment 🥰 My chocolate bar dimensions are 22.2 x 10.3 x 2.4 cm.
This is the mould I used: www.amazon.de/-/en/gp/aw/d/B0D871BZLY?psc=1&ref=ppx_pop_mob_b_asin_title
Very nice🎉
Thank you! ☺️
Amazing❤❤
Thank you ❤️❤️
Is the pistachio filling crunchy ?
Yes, adding the fried kataifi makes it crunchy 😊
السلام عليكم ورحمه تسلم 👍👍🍫😋😋😋😋👍🔔🔔🔔
Thank you so much! ☺️
Edit:
This is the best full honest recipe I found. Melting and tempering chocolate is literally chemistry science and one small mistake could ruin the whole “experiment”.
Thank you!
=======================
My chocolate never become so “runny” like yours after the tempering 😭
It’s always thick and I can’t get it to be consistent in the first layer, and then it’s almost impossible to make it even over the kunafah. The kunafah keeps sticking to the chocolate :(
What I’m doing wrong??
Hi @IamAko1 thanks for trying out my recipe! There could be a few reasons for this:
- The chocolate can seize if any moisture gets into it. You can avoid this by making sure the double boiler is not touching the water while melting.
- The chocolate may be over-crystallised, you can try melting it briefly or add some melted chocolate to make it more liquid.
- I would recommend using couverture chocolate which is easier to work with especially for chocolate moulding.
- If the chocolate is sticking to the kunafa filling, you could place the mould in the freezer for a few minutes. This will harden the kunafa and makes it easier to cover with chocolate.
Hope that helps ☺️
@ thank you for your reply. I will try again today.
Question: what good brands for couverture chocolate?
Thanks again
@ I used Dr. Oetker couverture chocolate, it worked pretty well for me. You can also get professional couverture chocolate from brands like Callebaut, Guittard and Lindt. I hope it works out this time 😊
@@indiciouskitchenunfortunately, nothing worked. The same issue over and over. The amount of energy and chocolate wasted are just too much now 😭
@IamAko1 I am so sorry it didn’t work out 😔 Tempering chocolate can be tricky, humidity and room temperature can also affect this. If you are okay with the chocolate not being tempered, you can melt the chocolate with some neutral oil and make the chocolate bar. Make sure to store it in the freezer to prevent it from melting. I hope you find this useful
Well i want to try brown Dubai chocolate 🍫 and white Dubai chocolate 🍫 😋
Well I try dark Dubai chocolate and it taste very good 👍 😋
😊
ELLERİNİZE SAĞLIK.KREMANIN SIVI OLMASI NEDEN OLUYOR?
Thank you ☺️ Adding oil makes the pistachio cream liquid. If you don’t like the liquid consistency, skip the oil
What neutral oil you use?
I used sunflower oil ☺️
سلام آرد و نشاسته ذرت ریختید در پسته و بعد روغن مایع؟
Hi @iranirany4030 I added milk powder and powdered sugar to the blended pistachios. You can check out the description box for ingredients ☺️
You made that look easy 👍🫶🇬🇧
Thank you so much 🫶🏼
What is the shelf life of pistachio cream?
Hi @falakshaikh77 the pistachio butter lasts for a few months because we've roasted the pistachios and avoided adding water, preventing any moisture that could cause it to spoil more quickly ☺️
What's the use to leave the dough for 1 hour?
Hi @fauziahsaleh7490 it’s to make sure the dry ingredients are well hydrated and to let the gluten network form 😊
@@indiciouskitchenhi can I use without cornstarch?I dont have
@Mixux123 Hi I would advise you to use cornstarch as it makes the kataifi crispy ☺️
What to do if the chocolate cools down and solidifies before youre done using it?
Hi @noonacruz131 you can heat it up to 34-35°C, add some chopped chocolate and cool it back down to 27-28°C ☺️
What is the shelf life of the chocolate????
Hi @arshiyasyed2521 it should be okay for a couple of months. If you store it in the fridge it will last longer 😊
Perfectly done, keep connected your new viewer here ❤
Thank you ❤️
Why my khaifeh becomes soft when I add pistachios paste? Any idea. Any one
Hi @sumaiyabhaiyat3178 it could be because the kataifi was not cooked enough after piping or was not fried till crispy. Adding the kataifi while it’s warm into the pistachio butter could also cause this. Hope that helps ☺️
How much pistachio 300gr or 400gr? In video its 300gr but the description 400gr
Hi @ken7987 its wrong in the description, pistachios are 300g but when you add the other ingredients, it comes to a bit more than 400g. For the kunafa filling, the pistachio butter is 400g. Thanks for pointing it out, I’ll change it ☺️
@indiciouskitchen okay, Thank you!! ❤❤
Why did my kunafa dough turn out soggy? It went crispy after I added the pistachio cream. Why is that ?
Hi, this can happen if the kataifi was not cooked enough after piping or was not fried till crispy. Also, make sure to let the kataifi cool completely before and after frying in butter so that there’s no moisture. Hope that helps ☺️
Danm
How many days can this kunafa chocolate be stored??
It should be good for a couple of months. If you store it in the fridge, it will last longer ☺️
What about making chocolate from scratch toasting cacao seeds? 😅❤
We also thought about this 😅 but our main goal with this video was to show how to make the different elements of this chocolate bar (kataifi, pistachio butter and tahini) as these are not available to everyone. You can find chocolate pretty much everywhere so we didn’t think this was important to show ❤️
@ you did incredible job! Thanks for sharing
Thank god you didn’t bring the fruit coco to make the chocolate
Haha I thought it might be too much, maybe next time 😂
@ lol 😂
That was good process
Thank you for sharing
You’re welcome 🤗
Dang
😊