Easy Dubai Chocolate

Instructions

Finely chop half of the milk chocolate with a knife or a food processor and transfer to a glass bowl. Note: the finer you chop the chocolate, the faster it will melt.

Then melt it in the microwave or over a double boiler.

Evenly pour the melted chocolate into a 9 x 9 silicone baking mold. Let it set in the fridge or freezer until hard.

Place the silicone mold onto a flat surface like a baking sheet or cutting board to make a smooth transition to the fridge/freezer without warping the silicone mold with your hands. Tip: to get a smooth even finish, give the chocolate-filled silicone mold a good shake, wiggle, and tap and the melted chocolate will self-level perfectly!

Melt the butter in a large pan with the Kataifi over medium heat until golden and crispy (about 5-8 minutes). Remove from heat and mix in the pistachio cream, salt and tahini.

Evenly spread the pistachio filling over the set chocolate. I love to use an offset cake spatula to smooth everything out perfectly. Then place it in the fridge or freezer for about 15 minutes.

Then melt the other half of the chocolate and pour it over the pistachio filling. Set in the fridge or freezer until firm.

Carefully remove the chocolate from the silicone mold and place onto a cutting board. PRO TIP! Let it come to room temperature for about 1 hour before slicing or else it will crack unevenly. Note: this recipe can serve 16 large bars or 64 mini bars for parties or potlucks.

candy,chocolates,Dessert