Thank you so much for this video! I just knew you'd do this and give the best description than anyone else online. Thanks to your previous videos I've used skills, learned from you, to make my own versions of this chocolate bar a few times, but I can't get the filling to stay creamy. I've even made my own gluten-free kataifi (it was just as good as the store bought kataifi) and kept its crunch. The crunch was still there even after a week of making the bars. My son forgot about his in the fridge and my husband found it and ate it. He said it actually had a better flavor after letting it sit for longer. Usually we eat them as soon as they're set. Anyway, I appreciate you making this video and I look forward to the next one! You are an amazing chocolatier, teacher, and person. Keep up the amazing work!
Thank you for leaving no stone unturned as always. I love how in depth your videos are. I think you can achieve a nice pistachio flavour and colour at home by grinding the nuts into a paste without any caramel. No need to buy the cream and you can control how sweet you like to make it 😊
@@BrittneeKay Yes, just the nut paste instead of the sweetened cream. I've seen several recipes, but can't recommend one, as I haven't yet made it myself. I will try melted white chocolate with some glucose as my sweetener. I've seen just granulated sugar, icing sugar, honey, glucose or invert sugar used. So I think it's pretty much whatever flavor profile and level of sweetness you prefer :)
Wow, I knew you would do this bar justice - looks fantastic! I've actually made this bar using the 3-part mould and I have to say they make things way easier, I may have to remake it using your homemade praline recipe 😄
@@BrittneeKay Always a pleasure to watch your stuff - yeah if you're interested they're called 'BWB 3 part bar mould' they have quite a few different bar designs
Absolutely awesome video. Definitely. Going to be trying this out. I wonder if the pistachio cream is the same type of fit feeling they use in Pistachio macrones.
This looks absolutely delicious. I would make it but I have celiac and so I cannot eat kataifi. Is there any way to replace this ingredient to make it gluten free?
Thanks! Ohhh I am not sure! You can try adding any other crunchy ingredient that is gluten free, but just like the kataifi, it may not stay crunchy for long! (Although I just tested these last night and miraculously the toasted kataifi is still crunchy!)
Stella Parks has a good article on skinning pistachios, and I think you missed that step in making your praline. Really helps with flavor and color. Skinning is so arduous a task it's worth shelling out $$$ for skinned pistachios. And of course to get the right smoothness you need a melanger, and I see people using a 60/40 ratio of pistachio to sugar and 10% pistachio oil to really gild the lily. So that's how to get a gourmet product at home as I have surmised.
Oh interesting, well these pistachios are made ready for eating and honestly the skins didn't cause problems in the praline, so if I have to do that then it would just be another reason for me to buy praline and not make it 🤣🤣🤣 Ah pistachio oil, smart! Yeah I don't make praline a ton but in the future I'll definitely have to test different ratios of sugar to nuts and see what I truly like best. Thanks for the comment!
Rather than shredded wheat I would use phyllo dough and chop it up as small as possible because it is the same as kataifi, just a different shape! But you can experiment with all sorts of crunchy choices in fillings, so have fun testing new things!
I like the background music😅😅I also make the FIX Dubai bar and I'll try to add it to my comment if possible. Hope you like it! It's actually addictive! Thanks for your awesome videos Brittney❤❤
Oh yes, depending on how sweet the dark chocolate would be nice. Since I added a decent amount of tahini the filling itself was sweet but also had a savory taste so the milk chocolate went really well with it!
@@BrittneeKay I can't believe I just started following you on Ig😅I followed you from both accounts. The online chocolate business has my chocolate bar😄
Have you tasted the Dubai chocolate bar yet? Have you already made one yourself? Let me know your thoughts below!
I don't like pistachio so can I remplace it with almond or hazelnut ?
@@kamelmokri9246 For sure! And it will be delicious!
@@BrittneeKay thank you 🌹
Thank you so much for this video! I just knew you'd do this and give the best description than anyone else online. Thanks to your previous videos I've used skills, learned from you, to make my own versions of this chocolate bar a few times, but I can't get the filling to stay creamy. I've even made my own gluten-free kataifi (it was just as good as the store bought kataifi) and kept its crunch. The crunch was still there even after a week of making the bars. My son forgot about his in the fridge and my husband found it and ate it. He said it actually had a better flavor after letting it sit for longer. Usually we eat them as soon as they're set. Anyway, I appreciate you making this video and I look forward to the next one! You are an amazing chocolatier, teacher, and person. Keep up the amazing work!
@@505JAM Aww thank you so much!! 💚
Wow...the design looks even more beautiful than the original.
It's a good thing to be late to the party sometimes😊
Thank you! 💚
Omg I can’t handle these colors 🥰😍💚
🐛🐛🐛
Thank you for leaving no stone unturned as always. I love how in depth your videos are. I think you can achieve a nice pistachio flavour and colour at home by grinding the nuts into a paste without any caramel. No need to buy the cream and you can control how sweet you like to make it 😊
Aw thank you, you're always so complimentary :) Oh so just create a nut paste...what do they use to sweeten it?
@@BrittneeKay Yes, just the nut paste instead of the sweetened cream. I've seen several recipes, but can't recommend one, as I haven't yet made it myself. I will try melted white chocolate with some glucose as my sweetener. I've seen just granulated sugar, icing sugar, honey, glucose or invert sugar used. So I think it's pretty much whatever flavor profile and level of sweetness you prefer :)
look delicious! I'll definitely try it someday
Thanks, I think you'll love it!
I love pistachio chocolate ❤❤and real recipe 😊😊
You'll love these! : )
Wow, I knew you would do this bar justice - looks fantastic! I've actually made this bar using the 3-part mould and I have to say they make things way easier, I may have to remake it using your homemade praline recipe 😄
You're so sweet, thank you! Oh nice I haven't seen a 3 part mold in a bar before, that's cool!
@@BrittneeKay Always a pleasure to watch your stuff - yeah if you're interested they're called 'BWB 3 part bar mould' they have quite a few different bar designs
@@fn1202 Cool, thanks!
Thanks for explaining
Of course! : )
Lovely
Thank you!
Absolutely awesome video. Definitely. Going to be trying this out. I wonder if the pistachio cream is the same type of fit feeling they use in Pistachio macrones.
Thanks! Maybe! Most times macarons are filled with buttercream or jelly, but you never know, some might use this as well!
Please also suggests what’s an alternative to use instead of the alcohol to wet the gold edible powder to put ontop of the chocolate bar.
I only recommend lemon extract, vodka, or everclear.
❤❤❤شكرا
You're welcome!
Ooo came across your video and it looks awesome have definite subscribed and saved. Please share how got the moulds ready
Welcome, glad to have you here! :) My next video is all about the green decoration!
Mouthwatering 👀☕
hehe thank you!
@@BrittneeKay pleasure is all ours! 🤌 One small problem - now, I simply have to have a piece, so need to put aside time and scour the interwebs. 😆
@@MrBr1ghsid3 haha do it!!
I’ve never tried it and probably won’t 🤣 but what an awesome job you’ve done ! ♥️♥️♥️♥️♥️🥰🥰🥰🥰🥰
Hehe! Thank you, as always! 🥰
@@BrittneeKay your the best, as always 🥰
@@beuba5938 ☺☺☺
Ooo thank you for replying can’t wait for your next video now 😬😬
Of course!! : )
I made this yesterday ! I made my own Pistachio butter. The filling wasn't very sweet so I mixed in some icing sugar.
Nice work!
This looks absolutely delicious. I would make it but I have celiac and so I cannot eat kataifi. Is there any way to replace this ingredient to make it gluten free?
Thanks! Ohhh I am not sure! You can try adding any other crunchy ingredient that is gluten free, but just like the kataifi, it may not stay crunchy for long! (Although I just tested these last night and miraculously the toasted kataifi is still crunchy!)
Stella Parks has a good article on skinning pistachios, and I think you missed that step in making your praline. Really helps with flavor and color. Skinning is so arduous a task it's worth shelling out $$$ for skinned pistachios. And of course to get the right smoothness you need a melanger, and I see people using a 60/40 ratio of pistachio to sugar and 10% pistachio oil to really gild the lily. So that's how to get a gourmet product at home as I have surmised.
Oh interesting, well these pistachios are made ready for eating and honestly the skins didn't cause problems in the praline, so if I have to do that then it would just be another reason for me to buy praline and not make it 🤣🤣🤣 Ah pistachio oil, smart! Yeah I don't make praline a ton but in the future I'll definitely have to test different ratios of sugar to nuts and see what I truly like best. Thanks for the comment!
I was waiting this video 😂🎉
Now miss the chocolate seal "wax seal style " 😊
hehe great! Oh what do you mean by "wax seal style"? Like the chocolate stamp that looks like a wax seal?
@@BrittneeKay Yes exactly. Custom made chocolate stamp
@@willall8103 Yes, I want to make one!! Maybe for the holidays I will get it done...I just need to design the stamp first! haha
@@BrittneeKay If you need any help for the design you can count on me.
If you can't get hold of Kataifi, I wonder if you could us Shredded Wheat breakfast cereal ?
Rather than shredded wheat I would use phyllo dough and chop it up as small as possible because it is the same as kataifi, just a different shape! But you can experiment with all sorts of crunchy choices in fillings, so have fun testing new things!
Dubai Chocolate (Britt’s Version)
😍 love this title 🤭
Okay chocolates are as.sweet as you.
Thanks!
I like the background music😅😅I also make the FIX Dubai bar and I'll try to add it to my comment if possible. Hope you like it! It's actually addictive! Thanks for your awesome videos Brittney❤❤
I would really love to share a pic of mine with you but it's not working!
And yes, the thinner bars are much better and mine are semi sweet too which gives a more balanced flavor. Just my oppinion😊
Thanks! :) Oh you can email me, check the email in my bio (can't type it in here cause of bots) or send to me on instagram @brittneekaybakes!
Oh yes, depending on how sweet the dark chocolate would be nice. Since I added a decent amount of tahini the filling itself was sweet but also had a savory taste so the milk chocolate went really well with it!
@@BrittneeKay I can't believe I just started following you on Ig😅I followed you from both accounts. The online chocolate business has my chocolate bar😄