Dubai Chocolate Bar

In a small bowl, melt the white chocolate. Add coconut oil and a few drops of gel food coloring. Stir until the white chocolate is evenly colored and smooth.

Using a small spoon, splash the colored chocolate into the bottom of the chocolate mold to create the signature look of the Dubai chocolate bar. Chill in the refrigerator for 10 minutes until set.

Heat 3-4 tablespoons of butter in a medium frying pan over medium heat. Once melted, add the kataifi and toast, stirring frequently, until golden brown (about 6–8 minutes).

Transfer the toasted kataifi to a bowl. Mix in the pistachio paste and tahini until well combined. Set aside.

Melt 2/3 of the chocolate over a double boiler, stirring constantly, until it reaches 45°C (113°F) – 50°C (122°F).

Remove from heat and gradually add the remaining 1/3 of the chocolate, stirring until melted and the temperature cools to 26°C (80°F) – 28°C (82°F).

Gently reheat over the double boiler until the chocolate reaches 30°C (86°F) – 32°C (89°F).

Coat the inside of the chocolate molds with a thin layer of tempered chocolate (1–2 mm thick). Use a brush or the back of a spoon for even coverage. Chill the molds in the refrigerator for 5–10 minutes, or until the chocolate shell is firm.

Fill each mold with the kataifi-pistachio mixture, pressing lightly to ensure it’s compact but not overfilled.

Cover the filling with another layer of tempered chocolate, ensuring the edges are sealed. Tap the mold lightly on the counter to remove air bubbles.

Chill in the refrigerator for at least 30 minutes, or until fully set.

Once set, remove the bars from the mold and enjoy!