Dubai Chocolate

Directions

1. Add chocolate chips to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth. Alternatively, melt using a double boiler over low heat, stirring frequently to prevent burning.

2. Pour about half of the melted chocolate into a large bar mold (or a small parchment-lined loaf pan). Use the back of a spoon or spatula to spread it into an even layer across the bottom and slightly up the sides. Tap gently on the counter to remove air bubbles. Place in the freezer for 10–15 minutes, or until firm.

3. While the chocolate sets, heat a medium pan over medium heat and melt the butter. Add the kataifi, breaking it apart as needed. Cook, stirring frequently, for 5–7 minutes until golden brown and crispy. Remove from heat and transfer to a bowl to cool completely.

4. Once cooled, mix the kataifi with pistachio cream and Soom Premium Tahini until evenly combined. The mixture should be well coated and slightly sticky.

5. Remove the chocolate base from the freezer. Spoon the kataifi filling on top, pressing it down gently into an even layer. Leave a small border around the edges if possible to help seal the bar.

6. Using the remainder of melted chocolate, pour another layer over to completely cover the kataifi filling. Smooth with a spatula to level the layer of chocolate.

7. Return to the freezer for 15–20 minutes until completely firm.

8. Remove from mold, snap in half, and enjoy that crunchy, creamy center.