The original recipe is actually fried kunafa dough in butter, pistachio and condensed milk, and its made like small bites and then it’s dipped in chocolate, you could use cream instead of condensed milk but then you have to add sugar, Pistachios shouldn’t be toast that much because they loose their flavor and color and they become brown and they taste more like peanuts, Kunafa dough shouldn’t also be crushed that way because it becomes powdered and it looses its crunch..
@@sebastienbolduc5654 sure it would taste good but the kunafa has almost no taste and its just for crunch, and it keeps its crunch no matter how wet the filling is, so removing the kunafa won’t really change the taste but it will remove the crunch, so I guess it would be better if you keep the kunafa and replace the pistachio with lightly toasted coconut, and add the condensed milk and or white chocolate, we actually done that last Friday and it tasted like Ferrero Raffaello, the crunchy wafer, the coconut and the oozy white chocolate
09:41 The journey from cocoa bean to chocolate bar is so intriguing in this video! The level of craftsmanship involved is truly impressive. Do you think the origin of the cocoa beans plays a big role in the final taste of the chocolate?
What do I think ❤️ With Limitless Beauty LLC 🌹 tastefully delicious 😋 Baked and made to perfection😍 Thank you for sharing it's greatly appreciated ❤️😁 chocolate makes everything better ☺️🌹 3:29
الشعب الكوري تناول شوكلاته دبي اكثر من سكان دبي ،انا من سكان الشرق الاوسط ولم اتناول شوكلاته دبي بعد برغم انه دبي في منطقتي ،على كل حال الكوريين صنعوا طرق جديده لشكل شوكلاته دبي انا متفاجئه😂❤.
Korean very creative They have also the very best Paris baguette stores Best cakes best almond corissant ,more and more and more You name it 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
It's interesting to see how manufacturing processes are similar to cooking noodles! Sometimes, industrial processes can look surprisingly familiar and interesting.
