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The viral chocolate bar from Dubai, a thick chocolate shell filled with pistachio cream and crunchy toasted kataifi pastry. Break it open for the green centre. Serves 6.
Break the 100 g kataifi into short strands. Melt the butter in a wide pan over medium heat and toast the kataifi for 5 to 7 minutes, stirring, until evenly golden and crisp. Let it cool.
Stir the 150 g pistachio paste and the tahini into the toasted kataifi until it is evenly coated and holds together.
Melt the 200 g dark and 100 g milk chocolate together over barely simmering water until smooth, about 45°C. Brush a thick layer inside a bar mould and chill for 10 minutes until set.
Press the pistachio filling into the chocolate shell, leaving a small gap at the top, then cover with the rest of the melted chocolate. Chill for at least 30 minutes until firm.
Pop the bar out of the mould and break it open to show the green pistachio filling.
