The Pistachio Chocolate Bar is the latest viral sensation, and for good reason! This indulgent dessert features a delightful combination of kunafa pastry, pistachio, and tahini paste all wrapped in rich chocolate. The interplay of textures—from the crunchy kunafa to the creamy filling—creates an unforgettable treat that’s hard to resist.
What makes this dessert so popular is its unique blend of ingredients. The rich, nutty flavor of pistachios pairs beautifully with the slightly bitter notes of tahini, all held together by the delicate strands of kunafa pastry. When combined with the chocolate coating, these elements create a dessert that is both sophisticated and comforting. Plus, making this gourmet delight is incredibly easy with the Thermomix®.
Whether you’re looking to impress guests or simply treat yourself, this Pistachio Chocolate Bar is a must-try. Its combination of flavors and textures makes it a standout dessert that’s sure to become a favorite.
Ingredients
Pistachio Spread
- 30 sugar
- 100 g pistachio, deshelled
- 100 g white chocolate, cut in pieces
- 80 g butter, cold, cut in pieces
Tahini
- 50 g white sesame seeds, toasted (see tips)
- 30 g sunflower oil
Chocolate Bar
- 80 g kunafa pastry, cut in pieces, toasted (see tips)
- 180 – 200 g milk chocolate, cut in pieces
- 180 – 200 g dark chocolate, cut in pieces
Preparation
Pistachio Spread
1. Place sugar and pistachio in mixing bowl, grind 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add white chocolate and butter, melt 5 min/55°C/speed 2.
3. Pour spread into a sterilized glass jar and set aside to cool, then seal and refrigerate (see tips). Clean mixing bowl.
Tahini
4. Place toasted sesame seeds into a clean, dry mixing bowl, grind 20 sec/speed 9. Scrape down sides of mixing bowl with spatula.
5. Add oil, mix 30 sec/speed 6-8, gradually increasing speed. Transfer to a sterilized glass jar and set aside to cool. Clean mixing bowl.
Chocolate Bar
6. Place a bowl on mixing bowl lid, weigh in toasted kunafa pastry in a bowl. Add reserved pistachio spread and reserved tahini. Mix well and set aside.
7. Place milk chocolate and dark chocolate in mixing bowl, grind 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
8. Melt 5-6 min/55°C/speed 2. Scoop 1 tablespoon melted chocolate into chocolate mould spread it around till it cover the base and sides of mould. Turn the mould upside down and tap mould to remove excess chocolate. Place mould in refrigerator for at least 15 minutes to harden.
9. Scoop 1-2 tablespoons reserved kunafa-pistachio mixture in chocolate mould and cover with another layer of melted chocolate (see tips). Smooth out the surface of the chocolate layer by using a spatula. Scrape excess chocolate with dough cutter or spatula. Place mould in refrigerator for at least 1 hour or overnight. Unmould and store in refrigerator until needed.
Tips:
⭐Pistachio spread can be used as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Can be stored, refrigerated for up to 1 month.
⭐Sesame that is too lightly roasted will be raw, while too much roasted will make the tahini bitter. To roast sesame correctly, pour the weighed sesame into a dry pan heated on medium heat, stir with steady movements until the seeds are golden brown.
⭐To toast kunafa pastry, pan fry with butter in medium heat for a few minutes until it turned golden brown.
⭐Reheat chocolate before placing another layer of chocolate on top of kunafa-pistachio mixture.
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