Isn’t that how you make the chocolate bar? It’s not perfect if it’s not replicating the exact same bar. She even said it was a quick version, not the perfect version. 🤔
You have to make the cream from scratch its incredible, 1/4 cup milk 1/4 cup powder sugar, and 1full cup peeled pistachios (boil 4 mins for easy peeling) blend the mixture to mostly ground, add 1/4 + 1/4 milk, 1/4 melted butter and 3.5 ounces white melted chocolate, blend all till creamy and bam you got pistachio cream
I have a Lebanese friend and she made us kanafe for a get together back in 2011, it’s 2024 and we always beg her to make more🇱🇧🇺🇸🇱🇧🇺🇸 Love the Lebanese people and their culture One Love!
@@sylviane9041 so notice how I said my friend made it for us and I praised her people and culture but I didn’t say it was Lebanese you just have an identity crisis, the whole Arab world makes kanafa so anyone from the Middle East can say it’s for them. Grow up
My friend works at a small traditional chocolaterie that makes everyhing from scratch and she just nabbed me one of their bars. Very excited to try it!
Someone already mentioned it but you got the ratio right, I felt as though original ones have too much filling and chocolate, yours seems the perfect amount.
Honestly making the deeper version isn’t harder, it’s just making sure all sides of the deeper mold are covered, honestly the hardest part is finding a legit deep chocolate mold.
I'm hopeful for Mimii and Josh's future together after the show 🥰 I really like those two, as individuals and as a couple. Hoping it continues on the outside 🤞🏾
I breezed through many videos of people "making" this viral Dubai chocolate. One person used rice crispies instead of the shredded dough. And I'll be honest I went to see if I could add it (not the rice crispies) to my grocery order. It sells from $21 and up when you buy it already shredded. So I'm glad that I saw your version. This does look delicious.
You have to make the cream from scratch its incredible, 1/4 cup milk 1/4 cup powder sugar, and 1full cup peeled pistachios (boil 4 mins for easy peeling) blend the mixture to mostly ground, add 1/4 + 1/4 milk, 1/4 melted butter and 3.5 ounces white melted chocolate, blend all till creamy and bam you got pistachio cream
The shredded filo sounds like the BEST texture and I really want to try it!!! I have a nut allergy though. Do you have any suggestions for a nut free filling to mix with the filo? I know it would be hard to find a similar tasting alternative, but I’m more so wanting to try the texture of the filo, so any suggestions even if they don’t taste the same would be more than welcome! I thought pumpkin seeds might have a similarly nutty flavor without being a nut but I’m not sure how to go about preparing them lol. Would I just use pumpkin seed butter? Otherwise any tasty filling nutty tasting or not is welcome!
It’s not actually shredded phyllo dough… it’s a common misconception. It’s a dough that has been piped into long strings, often called string pastry or kataifi
Very very nice your chocolate 🍫 but from where you bought this mold l looked a lot in the store here in Canada but l didn’t find any so can you tell please from where l can buy this one, thank you ☺️💗🌹
Wow looks lkle you've perfected these ❤ I've been craving these since I've seen it on the internet. Ive easily got the chocolate but the filo dough is difficult to find in my country. Could you please leave the Amazon link.
Tried the actual Fix knafeh chocolates. I have to say I was a little disappointed. It was so incredibly sweet to the point that I could hardly taste the pistachio cream. The only satisfying thing about it was the crunch from the filo.
Ya know, I've heard people pronounce it "ka-ne-feh" as well. Not saying you're completely wrong, but, I had to look it up to see if you spelled it correctly.
I toasted mine till it was this colour but the taste was off, almost slightly bitter....I think it was too brown. Some people dont get it to this brown colour, they just lightly toast it qnd ita still kind of white...Next time, I'm just gonna toast it very lightly
Question my chocolate sticks to the polycarbonate mould even though i oiled it and tempered the chocolate and it was in the fridge for like 45 minutes I cleaned it before no water on it, every step taken correctly according to online videos. What to do to make sure my chocolate does not stick to it next time ?
