Dubai Chocolate Bar

Toast the kataifi: Melt butter in a large pan over medium heat. Add kataifi and cook for about 10 minutes, stirring frequently, until evenly golden brown and crispy. Don't rush this - undertoasted kataifi = chewy disappointment.

Make the filling: In a large bowl, mix pistachio cream, tahini, and salt until smooth.

Combine: Add toasted kataifi to the pistachio mixture and stir until evenly distributed. Set aside.

Temper the chocolate (recommended): Melt 2/3 of your chocolate to 115°F (46°C). Remove from heat, add remaining chocolate (finely chopped), stir until temp drops to 88-90°F (31-32°C). Skip this if you're okay with softer chocolate - just melt in microwave in 30-second bursts.

Coat the molds: Pour most of the melted chocolate into silicone bar molds. Tilt to coat all sides evenly, then flip upside down over bowl and shake out excess. Scrape edges clean with a bench scraper. Refrigerate until set (1-2 minutes if tempered, longer if not).

Fill: Spoon pistachio-kataifi filling into chocolate shells, pressing into corners. Don't overfill - leave room for the chocolate lid.

Seal: Pour remaining chocolate over the top. Scrape flat with bench scraper for clean edges. If chocolate has cooled too much, gently rewarm (but not too hot or you'll break the temper).

Set and unmold: Refrigerate until completely solid. Pop out of molds.