How to Make the Viral Kunafa Chocolate at Home: Special Sweets That Can’t Be Missed

If you keep abreast with internet food trends, then the latest dish to take foodies by storm is the viral kunafa chocolate. What’s special about this chocolate bar is that it is the perfect combination of rich, velvety chocolate with a crunchy, sweet, and pistachio-forward filling. While you might not be able to fly down to Dubai for an impromptu tasting of this viral sensation, you can definitely recreate it at home with just a bit of effort and some quality ingredients. This viral chocolate bar comes from Dubai’s Fix Dessert Chocolatier, and is called “Can’t get Knafeh of It”.

Its popularity can mostly be attributed to the fact that it’s a novel combination of western and Middle Eastern flavors. Secondly, it’s also only available in Dubai. It’s not a cheap purchase though; it costs around $18 (₹ 1,500), which is why so many influencers on different social media platforms decided to create budget-friendly versions. 

Kunafa, also spelled as knafeh, is a traditional Arabic dessert that is made with spun pastry (kataifi) then soaked in scented sugar syrup. The pastry is layered with clotted cream, pistachios and other nuts, depending on which region or country it’s being made in. While you might not be able to get your hands on kataifi pastry or kunafa, you can replace it with vermicelli. Some recipes also use crushed and fried phyllo dough, which is popularly used in Middle Eastern desserts like baklava. This recipe might not be the original thing, but we are certain it comes quite close to it in terms of flavor, texture, and experience. 

Recipe for Viral Kunafa Chocolate

Ingredients:

• 45 g ground pistachios
• 90 g white chocolate
• 1 tsp tahini
• 1-2 tbsp pistachio butter
• 50 g dark chocolate
• 50 g milk chocolate
• 3 tbsp ghee
• 50 g chopped kunafa or vermicelli
• 2 tbsp white chocolate

Instructions:

• First, melt the white chocolate in a microwave safe bowl for 30 seconds. You can also add a drop of yellow food coloring or a pinch of turmeric.
• Use a flat tin or a silicone chocolate mold, then drizzle it with the white chocolate. Let it solidify in the fridge for 20 to 30 minutes.
• Chop the vermicelli, then cook on low to medium flame in 3 tablespoons of ghee. Keep moving the vermicelli around on the pan so all of it is golden brown and crunchy.
• Melt the dark and milk chocolate by chopping it into small bits first. Place the chocolate bite in a microwave safe bowl and melt in 30 second intervals.
• You can also do this by using the double boiler method wherein you place a heatproof bowl over a saucepan of simmering water. The gentle heat will slowly melt the chocolate.
• Pour half of the chocolate over the white chocolate layer and then put it back in the fridge to set.
• Then create a smooth paste with pistachios, tahini, and salt. Add the rest of the melted white chocolate and blend again.
• Mix this paste with the cooked golden vermicelli.
• Once done, add an even layer of the vermicelli onto the set chocolate, ensuring that you leave some space on the edges.
• Then pour the remaining melted milk and dark chocolate mix over this and let it set in the fridge. This should take about 20 to 30 minutes.

Extract the chocolate from the tin or silicone mold, break it or cut it into pieces and enjoy with a cup of black coffee.