Pour in the crunchy kunafa, add pinch of salt, and I like incorporating pistachio powder to this combination.Continuing to stir the whole time, cool right up until the chocolate reaches about 82F. Be cautious not to receive any h2o in the chocolate or it will eventually seize!Soften the milk and dim chocolate with each other inside of a microwave-P

In the event you live in a very very hot local climate, let the first layer of chocolate set for a few minutes from the freezer before introducing the filling and topping with much more chocolate to obtain a thoroughly clean bar.To make Kataifi Pastry, a crepe-like batter is dripped on to a rotating heated steel plate via fantastic spouts, where it