For me both ears work but my mouth has a watering problem. Edit: I actually use a clip-on speaker for my laptop and didn't notice a difference. I then unplugged the audio plug part way and got one side and when I plugged it all the way in to the second mark, it was much louder and gave me stereo... so think I am ok for sound on L & R.
Emmy, UAE local here, just to add the exclusivity there is a limited amount of chocolate bars they produce a day and you can only order through a delivery app here, basically the go out of stock after accepting orders by 5-10 mins for the day
I've seen pretty contradicting information on the filling, some people claim the original bars have the kaitafi/pistachio/tahini mixed with white chocolate and others say its condensed milk, do you happen to know any info about that? Does the place share an ingredient list on the delivery app? Sorry to bother with so many questions
@@RachelLinks-pk6dr There's a small chocolatier in Houston called Cacao and Cardamom that makes some of the most delicious and beautiful chocolates you've ever had. And they have their own version of the Dubai Pistachio Knafe Bar! They ship to all locations in the continental US.
They can't sell something like that for less than 5 bucks (it seems people in usa see anything above 5, dolars to be expensive) and still use quality ingridients.
Emmy does quality content and is one of the best content creators UA-cam has hatched out. She has a loyal following that have followed her for years and years. So please people be respectful and continue to enjoy watching her commentary on all kinds of world wide recipes. With over 3 million subscribers she’s doing just fine. Thank you 🙏 Emmy for all you do❤
You can get the Dubai chocolate in Dearborn, MI as well! We have the highest Arabic population in the world outside of the middle east. The food and bakeries here are incredible.
Great video! I just wanted to add a few things I've learned when working at a chocolate factory... 1) White chocolate isn't chocolate- it's everything BUT the cacao, hence the term used is white paste. 2) The Ghirardelli chips have a surfactant in it to give it a nice shine and make it easier to remove from the mold. 3) Tempering is like you said- very important! I've installed temperors that are the size of industrial refrigerators; factories don't mess around, it's that important to the final product. 4) Cooled bars need to be brought to room temperature in stages so condensation doesn't ruin the surface finish with clouding and crystallization. This might be hard to do in a home setting, but I think you're up for it!
Properly made white chocolate contains cocoa butter, the natural fat found in the cocoa (cacao) bean. As long as it contains a minimum percentage of that natural, cocoa based ingredient, it can be considered chocolate, per FDA regulations and guidelines from the Fine Cacao and Chocolate Institute.
Been watching you since you were in Japan doing popincookin videos! I made my first UA-cam account just to subscribe to you. Just wanted to say thanks for always being there!
thank you Emmy for explaining the importance of tempering chocolate or using a compound chocolate. As a pastry chef, I've seen way too many tiktoks of people dumping it in the molds willy nilly and it irks me. In my opinion using real chocolate and tempering it is actually better to achieve the correct thickness of outer shell. Once in temper, the chocolate only needs a few moments to crystalize before removing the excess (a whole different technique is used for the polycarbonate molds). Great video!
I have tried to actual bar. It’s delicious and indulgent. The shop is only open 30 mins per day due to stock. And only have a shelf life of a few days. They have other flavours too.
I love all of your videos they are so cozy, your kids/partner are so lucky to have you making all these random things in the kitchen. This looks delicious. Sending good vibes from Canada
Yes my oldest brother has had this annoying habit ever since he was born. I don’t like to eat near him anymore because his chewing sound is annoying and I don’t like him in general
Appreciated your prototyping approach of redo-ing the process to correct any flaws. I've done this recipe with shredded wheat and peanut butter because I live in the middle of nowhere and can't get shredded filo dough or pistachio butter. Still works! Also, more fibre. I'll have to find the chocolate mold you had in the second try.
SAME!! & being Greek, I know exactly how delicious kandaifi(the shredded toasted buttery phyllo) is. I literally can't stop thinking about it!!! Going to make it one of these days for sure!!!❤️💜❤️ TY Emmy for always inspiring and encouraging me!!❤
I'm from Germany and we have a local chocolate brand (Ritter Sport) that produces milk chocolate bars with cornflakes in it - so good! It has always been one of my favorite flavors.
@@jessicas253 ohhhh Ritter Sport is amazing! My partner gets a selection pack for Christmas from his grandmother every year, I'd never tried them before. Now I can buy them in my local post office, the cornflake one has to be my favorite!
I would make the filling and spread it out to the thickness you desire on a silicone baking sheet then put it in the freezer for a few hours until hardened then remove and cut it into the desired size and shape then melt 12 ounces of semi sweet or dark chocolate chips and 1 1/2 ounces of flavorless vegetable oil in a double boiler and then dip the chilled filling into the chocolate to coat and place on a waxed paper lined baking sheet and refrigerate until set. I find trying to use a mold to make filled chocolate bars is difficult to ensure they are coated evenly and sealed whereas dipping them ensures they are sealed and by spreading out the filling and cutting to the desired size and shape you end up with a better bar. I do this method a lot with my nougat bars and I have another recipe that has a filling similar to nougat just softer and fluffier but it has bits of candied fruit and pistachio nuts in it.
I've actually seen like 4 other videos of these being made and I think yours are the best looking ones. The issue with the others is the filling was showing before they even broke the bar in half so good job on making it look so professional
You did such a great job. Maybe the reason the chocolate broke in the mold is to do with tempering... always temper it. Even if you don't need to. If the ratio isn't right. It will almost always break.
This video makes me want to host a chocolate making party where I have a bunch of different fillings and options to color your chocolate for my friends. We’ve done gingerbread and cookie decorating before and I think it would be so fun for everyone to get to take home a bar of their own chocolate!
I LOVE your videos, you are one of the smartest people on UA-cam, and so clever and inquisitive. This is the first time I've seen you get tripped up-- "dark chocolate flavored melting wafers”--those are candy melts as well. That's why they don't need tempering--they're not actually chocolate. Legally, per the FDA requirements, things that are labeled as "chocolate flavored" don't contain enough minimum cocoa-based ingredients to qualify as straight-up chocolate. The shiny-ness is coming from the high oil content in the wafers.
You really got annoyed since you just have to keep commenting to everyone "how mean and rude Emmy is being". How about giving it a break? Personally I did not notice any issue with the audio, so it is not everyone's problem, but there really is a huge 'you' problem at the moment.
I'm don't usually watch videos on my tablet and I am and I thought the tablet died. I did recently drop it On a floor although it did hit the carpet. Relieved it's not my tablat
@@LordDragox412 bro loads of people(including myself) aren't having any issue with audio and others are instead only able to hear audio in they right ear. there's also people saying the audio issue fluctuates based on how they've got the video/their phone oriented. the problem obviously isn't with Emmy's recording otherwise it'd be the same for _everyone._ it's probably an issue on UA-cams end or a streaming problem
Awesome video, Emmy! The girthy chocolate 🍫 bar is better, I think. If only you had sphere molds, you could have made chocolate 🍫 balls! with the filling inside 😊
Just an idea or two for this get an ice cream scoop scoop the filling onto a parchment lined tray freeze the filling, then dip the balls in the chocolate and Re freeze them. Make em into bon bons instead of bars.
Thank you for the Ghirardelli chocolate tip. I tried making chocolates for a Xmas party once and my chocolate kept breaking down. Will try using Ghirardelli's next time. And I didn't know that pistachio cream spread existed, now I'm in trouble and on the hunt.😂
I'm so glad you tried making this! I've been wanting to try it so bad. I will say, I just recovered from an eardrum rupture a few weeks ago so only being able to hear this through only one earbud is giving me war flashbacks
I tried it at first with kataifi, but as it is expensive I used crushed up Weetabix for the second time. I also made my own pistachio paste, because it was too sweet for me in the first go. The Weetabix hits the same chrunchie notes, no difference and a lot cheaper and easier available. And I also recommend grinding pistachios yourself in a food processor if you have one! And I agree, different flavours for the filling would be great. Like Nutella (or other choc nut spreads) or Biscoff spread perhaps.
I also had the audio issue, if you are watching on your phone try watching vertical full screen instead of horizontal. It balanced it for me and emmy is worth the tiny change.
I wish a chocolatier would chime in... Every time I do chocolate coatings, if I chill the filling too much, as soon as it all comes to room temperature, the chocolate cracks. Thermal expansion issues I never seem to see anyone else having.
Both Kenefe is Kunefe and Kataifi is Kadaif are from ancient Turkish kitchen. Every region or city gives unique taste but you should eat it in the most original form in the city of Antep in Turkiye!
@@mr.meesicks1801 It's Turkish. I lived there, both are originated in Turkish word/culture. They have amazing deserts under those names! They're turkish food, just like baklava, Turkish delight and so on.... All are Turkish words, used by other cultures influenced by them.
The bars from Dubai are actually very thin. They make a thin sheet of the filling with white chocolate, allow it to set and then coat it in thin dark chocolate. The noodles are also crushed to make them smaller pieces.
To make perfect crunchy and long lasting crunch konafa First tost it with vigtable oil on a low heat when it starts to get little bit yellow add butter and mix it Until golden then use it..
OKAY!! I commented before I saw the 2nd part of your video where you talked about the shininess of the new mold! YES!! See?? It was the inferior mold! 🤣 Keep bringing us awesome videos. ❤
As always...Emmy is a champion when it comes to describing the food. It's like you're eating it yourself. Perhaps experiencing is a more appropriate word.
Is the Ghirardelli melting chocolate the same as their regular chocolate? Anytime something says “chocolate flavored” I tend to assume they are trying to sell a chocolate like product as real chocolate. Like a lot of “chocolate” candies don’t actually meet the requirement to be considered real chocolate, so they call them “chocolaty” instead. I’ve seen this become increasingly more common the past handful of years too with shrinkflation.
Guys the audio was most likely accidentally recorded in mono or it wasn’t balanced correctly, which explains why wireless earbuds are defaulting to the left ear. My advice is to just watch it without wireless earbuds (it’s way less noticeable). Not sure why this couldn’t be cleared up before but whatevs. ✌️
I am betting that you could lower the ratio of tahini and add a liquid fat like coconut oil but the refined one that doesn't have that super coconut flavor. Tahini can be a bit assertive. I personally LOVE the coconut flavor, but it would mess with the purity of what you're trying to achieve here. These look absolutely delicious. I think I could try this as well! So glad to see you back home Emmy and filming from equipment again. I know that was such a struggle and boy, were we ever UPSET over here lol. You've got an army of 3 million who just adore you!
I just a saw a video of some guy trying this bar in Dubai and it was my first time hearing of it. I saw your video pop up a bit after. So funny. It looks so good!! I want to try and it make it now
If I can find all the ingredients I am going to try this. I am not from a big city though and do not have specialty stores to buy from. But there's always Amazon 😊 Thanks for this video. My mouth is watering, that chocolate bar looks, and sounds SOO good.
My left ear is enjoying this vid
For me it’s my right lol 😂
Nope.
For me both ears work but my mouth has a watering problem.
Edit: I actually use a clip-on speaker for my laptop and didn't notice a difference. I then unplugged the audio plug part way and got one side and when I plugged it all the way in to the second mark, it was much louder and gave me stereo... so think I am ok for sound on L & R.
I'm using an extension to fix it, but yea it's audio is messed.
Nope? Lol am I missing something
“Looks pretty simple to make” in combination with “fails included” is the best thing about this video 😂
Emmy, UAE local here, just to add the exclusivity there is a limited amount of chocolate bars they produce a day and you can only order through a delivery app here, basically the go out of stock after accepting orders by 5-10 mins for the day
Do you happen to know what time of the day over please?
@@SilentWhisper8806 2pm and 5pm daily dubai time on deliveroo
I've seen pretty contradicting information on the filling, some people claim the original bars have the kaitafi/pistachio/tahini mixed with white chocolate and others say its condensed milk, do you happen to know any info about that? Does the place share an ingredient list on the delivery app? Sorry to bother with so many questions
Bakeries in Kuwait are making them now as well. I just arrived back into the country and am thinking I need to order one.
@@zeedan94 Thank you. Is the time that you stated USA time pm or Dubai time?
I wish more large brands would come up with fun flavors like this. It's so neat looking I would definitely try a bite.
That’s a good point. I can’t believe someone isn’t selling this yet.
Large brands would just eff it up with too much sugar.
@@RachelLinks-pk6dr There's a small chocolatier in Houston called Cacao and Cardamom that makes some of the most delicious and beautiful chocolates you've ever had. And they have their own version of the Dubai Pistachio Knafe Bar! They ship to all locations in the continental US.
@@sheryliversen8869 That's worth checking out!
They can't sell something like that for less than 5 bucks (it seems people in usa see anything above 5, dolars to be expensive) and still use quality ingridients.
Emmy does quality content and is one of the best content creators UA-cam has hatched out. She has a loyal following that have followed her for years and years. So please people be respectful and continue to enjoy watching her commentary on all kinds of world wide recipes. With over 3 million subscribers she’s doing just fine.
Thank you 🙏 Emmy for all you do❤
Those would make AMAZING homemade Christmas presents. You could dye the white chocolate drizzle red and green for the "Christmas-y" feel😊
You can get the Dubai chocolate in Dearborn, MI as well! We have the highest Arabic population in the world outside of the middle east. The food and bakeries here are incredible.
I go to House of Chimney cakes
Name of the place please. Can I orders it online? I used to live in Farmington Hills, MI
Emmy. Your video after the intro can only be heard from my left ear. Just letting you know if you can fix that.
same
Same here
Me too
I notice that too with her videos lately too
I can only hear it from my right ear.
Great video! I just wanted to add a few things I've learned when working at a chocolate factory...
1) White chocolate isn't chocolate- it's everything BUT the cacao, hence the term used is white paste. 2) The Ghirardelli chips have a surfactant in it to give it a nice shine and make it easier to remove from the mold. 3) Tempering is like you said- very important! I've installed temperors that are the size of industrial refrigerators; factories don't mess around, it's that important to the final product. 4) Cooled bars need to be brought to room temperature in stages so condensation doesn't ruin the surface finish with clouding and crystallization. This might be hard to do in a home setting, but I think you're up for it!
Properly made white chocolate contains cocoa butter, the natural fat found in the cocoa (cacao) bean. As long as it contains a minimum percentage of that natural, cocoa based ingredient, it can be considered chocolate, per FDA regulations and guidelines from the Fine Cacao and Chocolate Institute.
the crunch is making me want to jump through the screen and eat that chocolate 😊
Been watching you since you were in Japan doing popincookin videos! I made my first UA-cam account just to subscribe to you. Just wanted to say thanks for always being there!
You gotta love how she always agrees with herself on the second bite. Like somehow things might have changed!
That looks delicious! FYI, the stuff that is usually used for the coloured spatters and stuff on chocolate bars is coloured cocoa butter!
thank you Emmy for explaining the importance of tempering chocolate or using a compound chocolate. As a pastry chef, I've seen way too many tiktoks of people dumping it in the molds willy nilly and it irks me. In my opinion using real chocolate and tempering it is actually better to achieve the correct thickness of outer shell. Once in temper, the chocolate only needs a few moments to crystalize before removing the excess (a whole different technique is used for the polycarbonate molds). Great video!
The crunch on that sounds magical
12:29 I would blend the pistachio cream with the tahini first then mix. It might be easier.
Emmy is who I aspire to be, if something isn’t as accessible in my location, I go ahead and make it myself. Love it!
I've been waiting for this for 45 years and I'm only 25 years old.
lol
A mood
😂
I have tried to actual bar. It’s delicious and indulgent.
The shop is only open 30 mins per day due to stock. And only have a shelf life of a few days. They have other flavours too.
I love all of your videos they are so cozy, your kids/partner are so lucky to have you making all these random things in the kitchen. This looks delicious. Sending good vibes from Canada
Oh yeah, the audio is definitely borked, Emmy in the left ear, buzzing in the right
Yep
Emmy already said "Nope." It's just a you problem. And everyone else problem. Not her problem though.
@@LordDragox412 yeah she is right, and 100K people is wrong. lol.
@@CarlitoeGamesI think it's sarcasm
@@LordDragox412when did she say that?
One of my biggest pet peeves is hearing and watching people chew their food, BUT Emmy is definitely the exception! 😄
Girl same!!!!!😂❤
Saaaaaame! I loveeeee her vids where she tastes food!❤❤❤
honestly same! i swear though her videos used to have the volume lowered during those parts i guess not anymore though?
One of mine is when words are pronounced wrong. It’s petty and I wish I could get over it 😕
Yes my oldest brother has had this annoying habit ever since he was born. I don’t like to eat near him anymore because his chewing sound is annoying and I don’t like him in general
As Ms Frizzle says: "If at first you don't succeed, figure out what went wrong and try again!" 😎
Girl.. that's a bootyhole 😅
"Look at the goooooold!" Emmy/Goldmember 2024
Appreciated your prototyping approach of redo-ing the process to correct any flaws. I've done this recipe with shredded wheat and peanut butter because I live in the middle of nowhere and can't get shredded filo dough or pistachio butter. Still works! Also, more fibre. I'll have to find the chocolate mold you had in the second try.
I’d love for you to try making the viral chocolate muffin from the Paris Olympics. The athletes are loving it.
That might be the next video! She posted clips on IG
That muffin looks good! I've seen it on TV!
YESSS this!
I have never clicked on one of your videos so quickly! I have been hyperfixating on these chocolate bars for MONTHS!!!!
same here!
Did you make it?
SAME!!
& being Greek, I know exactly how delicious kandaifi(the shredded toasted buttery phyllo) is. I literally can't stop thinking about it!!!
Going to make it one of these days for sure!!!❤️💜❤️
TY Emmy for always inspiring and encouraging me!!❤
@@elizabethw.454 no but there’s a chocolatier in Michigan who is making them and I put in a preorder 🤤
I didn’t have the pastry so I used cornflakes 😅 it was still good lol
Cornflakes go so good with chocolate !
wait that sounds so good
Probably a pretty similar texture,salted pretzels could work too crushed up but cornflakes probably worked better
I'm from Germany and we have a local chocolate brand (Ritter Sport) that produces milk chocolate bars with cornflakes in it - so good! It has always been one of my favorite flavors.
@@jessicas253 ohhhh Ritter Sport is amazing! My partner gets a selection pack for Christmas from his grandmother every year, I'd never tried them before. Now I can buy them in my local post office, the cornflake one has to be my favorite!
I would make the filling and spread it out to the thickness you desire on a silicone baking sheet then put it in the freezer for a few hours until hardened then remove and cut it into the desired size and shape then melt 12 ounces of semi sweet or dark chocolate chips and 1 1/2 ounces of flavorless vegetable oil in a double boiler and then dip the chilled filling into the chocolate to coat and place on a waxed paper lined baking sheet and refrigerate until set. I find trying to use a mold to make filled chocolate bars is difficult to ensure they are coated evenly and sealed whereas dipping them ensures they are sealed and by spreading out the filling and cutting to the desired size and shape you end up with a better bar. I do this method a lot with my nougat bars and I have another recipe that has a filling similar to nougat just softer and fluffier but it has bits of candied fruit and pistachio nuts in it.
The sound of the FIRST bite was music to my ears 😂❤
I thought your first attempts were perfectly fine and respectable, but the second go? 👍 you love to see it
Hi Emmy!!❤ just so you know, im listening with headphones and you're just in my left ear 👂 ( on my balcony because its pouuuuring rain and i like it!)
You found Kataifi! Now you GOTTA make some galaktoboureko with the Kataifi!
What is that?
Or cream kataifi.
I've actually seen like 4 other videos of these being made and I think yours are the best looking ones. The issue with the others is the filling was showing before they even broke the bar in half so good job on making it look so professional
Kott-tah-iffy is how the shredded phyllo is pronounced. Delicious regardless of its strange name! Thank you for sharing!
You did such a great job. Maybe the reason the chocolate broke in the mold is to do with tempering... always temper it. Even if you don't need to. If the ratio isn't right. It will almost always break.
18:45 strong reptar bar vibes
I hope you reupload this with the audio fixed
I am glad this tastes so good because the filling is most unappealing to me. The gold foil looks terrific!!! ❤
An experiment is not a failure if you learn from it. Plus with food experiments, you still get to eat the "failures."
This video makes me want to host a chocolate making party where I have a bunch of different fillings and options to color your chocolate for my friends. We’ve done gingerbread and cookie decorating before and I think it would be so fun for everyone to get to take home a bar of their own chocolate!
I LOVE your videos, you are one of the smartest people on UA-cam, and so clever and inquisitive. This is the first time I've seen you get tripped up-- "dark chocolate flavored melting wafers”--those are candy melts as well. That's why they don't need tempering--they're not actually chocolate. Legally, per the FDA requirements, things that are labeled as "chocolate flavored" don't contain enough minimum cocoa-based ingredients to qualify as straight-up chocolate. The shiny-ness is coming from the high oil content in the wafers.
thought my speakers broke, just left sided audio on th8is video! lol! yummy chocolate bars
Same! It got me thinking my ears aren’t working properly 😆
You're wrong, Emmy said "Nope." when told the audio was off. So I guess it's just you, me and everyone else having the problem and we're at fault.
You really got annoyed since you just have to keep commenting to everyone "how mean and rude Emmy is being". How about giving it a break? Personally I did not notice any issue with the audio, so it is not everyone's problem, but there really is a huge 'you' problem at the moment.
I'm don't usually watch videos on my tablet and I am and I thought the tablet died. I did recently drop it On a floor although it did hit the carpet. Relieved it's not my tablat
@@LordDragox412 bro loads of people(including myself) aren't having any issue with audio and others are instead only able to hear audio in they right ear. there's also people saying the audio issue fluctuates based on how they've got the video/their phone oriented. the problem obviously isn't with Emmy's recording otherwise it'd be the same for _everyone._ it's probably an issue on UA-cams end or a streaming problem
I tried to like this video 10 different times as I watched it. 😆
Great video 👏👏👏👏!!!!!!
Also, I've had cashew butter often, but I didn't know pistachio butter was a thing! I'm going to get me some 😁!!!
Awesome video, Emmy! The girthy chocolate 🍫 bar is better, I think. If only you had sphere molds, you could have made chocolate 🍫 balls! with the filling inside 😊
It was all in my left ear. Like the sound was fine in the intro.
Yes Emmy crunches things so well. I would love to crunch things like her!
Just an idea or two for this get an ice cream scoop scoop the filling onto a parchment lined tray freeze the filling, then dip the balls in the chocolate and Re freeze them. Make em into bon bons instead of bars.
Thank you for the Ghirardelli chocolate tip. I tried making chocolates for a Xmas party once and my chocolate kept breaking down. Will try using Ghirardelli's next time. And I didn't know that pistachio cream spread existed, now I'm in trouble and on the hunt.😂
i made kunefe a while ago because of your video and it was SO GOOD! thank u for introducing me to it
YAY! I'm so delighted that you both made and enjoyed it. :)
Congrats on 3 mill Emmy!!!!!! I’ve been watching you since you slime videos❤
This looks amazing.. But my OCD was triggered by that little square of chocolate with no gold in the middle of the bar 😅😅
I'm so glad you tried making this! I've been wanting to try it so bad. I will say, I just recovered from an eardrum rupture a few weeks ago so only being able to hear this through only one earbud is giving me war flashbacks
27:08 im thinking just the crunchy pistasio dip for my candy bar..easier.
When Emmy revealed and split the second attempt bars with the blue drizzle it made me smile so much
I loved your video, most usefull I have seen to make Dubai chocolate. Thank you!
“Ghirardelli” is pronounced with a hard G! Love your videos and I’m so envious of these bars!! 🥰
What if you use dry vermicelli, capellini or angel hair pasta instead of kataifi, cheaper and more available?
I think it looks beautiful, delicious and disgusting all at the same time. Excited to try it someday♡ & looking forward to seeing yours.
I think for Halloween you should try pumpkin puree with the kataifi to make the chocolate bar.
Wow! Really fancy and appetizing! Version 2.0 turned out fantastic, even without the edible gold!
Special request!
Viral Rice paper croissant Please!!!
I tried it at first with kataifi, but as it is expensive I used crushed up Weetabix for the second time. I also made my own pistachio paste, because it was too sweet for me in the first go. The Weetabix hits the same chrunchie notes, no difference and a lot cheaper and easier available. And I also recommend grinding pistachios yourself in a food processor if you have one! And I agree, different flavours for the filling would be great. Like Nutella (or other choc nut spreads) or Biscoff spread perhaps.
I also had the audio issue, if you are watching on your phone try watching vertical full screen instead of horizontal. It balanced it for me and emmy is worth the tiny change.
Great tip! That helps!
That did not work for me.
Doesn't work on PC. Emmy doesn't care that the audio is broken.
I wish a chocolatier would chime in... Every time I do chocolate coatings, if I chill the filling too much, as soon as it all comes to room temperature, the chocolate cracks. Thermal expansion issues I never seem to see anyone else having.
OMG YOU CAN TOTALLY USE THAT WHEAT CEREAL AS A CHEAPER SUBSTITUTE!! That’s a great idea wow!!
Chocolate covered shredded wheat.
I’ve tagged you in many TikTok videos to hopefully give you the inspiration to make these. FINALLY!
Both Kenefe is Kunefe and Kataifi is Kadaif are from ancient Turkish kitchen. Every region or city gives unique taste but you should eat it in the most original form in the city of Antep in Turkiye!
Kataif is an Arabic word, it's not Turkish
@@mr.meesicks1801 It's Turkish. I lived there, both are originated in Turkish word/culture. They have amazing deserts under those names! They're turkish food, just like baklava, Turkish delight and so on.... All are Turkish words, used by other cultures influenced by them.
@@ANDY-Mandy this is just wrong man. Kataif is literally an Arabic word, it means small pickings. The dessert is Arabic in origin, not Turkish.
The amount of people in shambles about the "nope" 😂😂😂😂😂 chocolate bar looks 🔥 though thanks for posting emmy ❤
Before I even started watching.. I thought to myself, why is there spaghetti noodles in that chocolate??? 😂😂😅 Looks delicious!
Why is the audio so low on this video?
Your videos always entertain me. This one is no exception. I'm saving this because I'm intrigued enough to consider trying it. Thank you for sharing
congrats on 3m subs emmy!
Thank you!🧡
The bars from Dubai are actually very thin. They make a thin sheet of the filling with white chocolate, allow it to set and then coat it in thin dark chocolate. The noodles are also crushed to make them smaller pieces.
Congratulations Emmy! Your chocolate bars look delicious and professionally made. wow!
Congrats on your perfect bar Emmy 😅💖 it looks delicious
Thank you 😋
To make perfect crunchy and long lasting crunch konafa
First tost it with vigtable oil on a low heat when it starts to get little bit yellow add butter and mix it Until golden then use it..
You could just spread it on top of chocolate bar instead of fill it
All the crunches when ur tasting and describing the filling ? Sold lmao
This looks soooo good. I could see some other uses for that kataifi stuff, I bet it would make a good crust on a tart or a cheesecake
I feel like this would be really cool with the holographic chocolate!
Homemade will always win. It looks delicious. 👌
Love your channel and how you take step by step of how to make these delicious bars.....I thought you did a great job Emmy
I vote that the silicone mold was the problem, because you did GREAT! ❤Something about those acrylic molds and their perfect surfaces.
OKAY!! I commented before I saw the 2nd part of your video where you talked about the shininess of the new mold! YES!! See?? It was the inferior mold! 🤣 Keep bringing us awesome videos. ❤
As always...Emmy is a champion when it comes to describing the food. It's like you're eating it yourself. Perhaps experiencing is a more appropriate word.
Emmy, your videos literally make my day. Your warm personality is a treasure.
Truly fantastic you did it again
I was JUST on Amazon minutes ago, looking at ingredients for this thing😂
Is the Ghirardelli melting chocolate the same as their regular chocolate?
Anytime something says “chocolate flavored” I tend to assume they are trying to sell a chocolate like product as real chocolate.
Like a lot of “chocolate” candies don’t actually meet the requirement to be considered real chocolate, so they call them “chocolaty” instead.
I’ve seen this become increasingly more common the past handful of years too with shrinkflation.
Would suggest dry toasting the Kaitafi before the butter
The chocolate bar looks yummy 🤤
It was!
Guys the audio was most likely accidentally recorded in mono or it wasn’t balanced correctly, which explains why wireless earbuds are defaulting to the left ear. My advice is to just watch it without wireless earbuds (it’s way less noticeable). Not sure why this couldn’t be cleared up before but whatevs. ✌️
I am betting that you could lower the ratio of tahini and add a liquid fat like coconut oil but the refined one that doesn't have that super coconut flavor. Tahini can be a bit assertive. I personally LOVE the coconut flavor, but it would mess with the purity of what you're trying to achieve here. These look absolutely delicious. I think I could try this as well! So glad to see you back home Emmy and filming from equipment again. I know that was such a struggle and boy, were we ever UPSET over here lol. You've got an army of 3 million who just adore you!
I just a saw a video of some guy trying this bar in Dubai and it was my first time hearing of it. I saw your video pop up a bit after. So funny. It looks so good!! I want to try and it make it now
I didn’t notice the left sided audio until I turned my phone sideways, otherwise it was right side up and sounded normal lol
Y'all leave her alone with the audio and take your headphones/earbuds off/out 😂
A simple solution 🤯
The last choclate bars look so good❤
If I can find all the ingredients I am going to try this. I am not from a big city though and do not have specialty stores to buy from. But there's always Amazon 😊
Thanks for this video. My mouth is watering, that chocolate bar looks, and sounds SOO good.
ACK! As a born and bred San Francisco native, I ask that you please say it correctly Ghirardelli-pronounced gear - are - deli.