No. of Recommendations: 1
I have been posting on this item previously.
Current price dropped from $2.44 (3.5oz/100g bar) to $1.86.
Can't say if this is a Halloween sale or if price will remain at this level.
I got some Choceur chocolate bars (also 100g from Germany) for $1.99 each from Aldi this past week. So a better price from Aldi could be the driving factor.
No idea if tariffs are a factor as these tend to be ordered in bulk, well in advance of expected need, and have a reasonable shelf life (6+months).
No. of Recommendations: 4
Shelf life for chocolate bars is just a theoretical metric in our house as my wife is a flagrant chocaholic and bars simply evaporate before coming anywhere near to their expiration date.
This recipe is inspired by the viral "Can't Get Knafeh of It" chocolate bar from Dubai's FIX Dessert Chocolatier. The dark chocolate version features the signature creamy pistachio and crispy kataifi filling inside a rich dark chocolate shell.
Dubai Chocolate (Dark Version)
Ingredients
For the crunchy filling
1⅓ cups (67 g) kataifi pastry, chopped
1½ tbsp (22 g) unsalted butter
¾ cup (210 g) pistachio cream or butter
1 tbsp (16 g) tahini, well-stirred
Pinch of sea salt
For the dark chocolate shell
275 g (9.7 oz) high-quality dark chocolate (60% or higher), chopped
Optional garnish: chopped pistachios or a drizzle of white chocolate or a bit of edible gold leaf
Equipment
Medium skillet
Mixing bowl
Microwave-safe bowl or double boiler
Chocolate bar mold(s)
Instructions
Prepare the kataifi crunch: Toast chopped kataifi pastry in melted butter in a skillet over medium heat until golden brown and crispy, about 5–10 minutes. Let it cool.
Make the pistachio filling: Combine pistachio cream, tahini, and salt, then mix in the cooled kataifi.
Prepare the chocolate shell: Melt two-thirds of the chopped dark chocolate.
Temper the chocolate (optional): For a glossy finish, stir the remaining one-third of the chopped chocolate into the melted chocolate until it cools to 88–90°F (31–32°C).
Assemble the bars: Spoon some tempered chocolate into molds, spreading it up the sides, and chill until set. Fill with the pistachio-kataifi mixture, then cover with the remaining melted chocolate. Tap the mold to remove air bubbles.
Chill and serve: Refrigerate the mold for 20–30 minutes until firm, then carefully remove the bars.
Jeff
