Ingredients
Directions
- 1
Melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth.
- 2
Pour a thin layer of the melted chocolate into your moulds, creating the top layer. Ensure it’s not too thick and run some chocolate up the sides of the moulds.
- 3
Place the moulds in the refrigerator to set the chocolate.
- 4
Heat a pan over medium heat, then add the butter and let it melt.
- 5
Add the kataifi to the pan and cook until golden brown and crispy, stirring occasionally to ensure even toasting.
- 6
Transfer the toasted kataifi to a bowl and let it cool down.
- 7
Once the kataife has cooled, mix in the pistachio spread and tahini. Adjust the consistency to your preference, ensuring the mixture is well combined.
- 8
Remove the moulds from the refrigerator.
- 9
Add the kataifi mixture to the moulds, leaving a small gap around the sides.
- 10
Flatten the kataifi mixture to ensure an even layer.
- 11
Pour the remaining melted chocolate on top of the kataife mixture, ensuring it covers the top and runs down the sides to seal the edges.
- 12
Place the moulds back in the refrigerator to set completely.
- 13
Once set, remove the chocolate bars from the moulds. Enjoy your Dubai chocolate bars chilled or at room temperature!
