My Dubai Chocolate

Crunchy toasted Kataifi pastry mixed with pistachio cream with a hint of Tahini (sesame paste), coated with milk or dark chocolate. Very exotic middle eastern treat.

Ingredients:

(4 Blocks)

150g Kataifi Pastry - chopped to small pieces.

60g Butter

400g Pistachio Paste - or make your own paste from raw un-roasted pistachios

20g Hulled Tahini

Good pinch of Salt

500g Dark or Milk Chocolate (or combination)

Some coconut oil for melting the chocolate

Some white chocolate and food colouring for the top decoration.

Toast the Kataifi pastry in the butter till crunchy and slightly coloured.

Mix the pistachio paste with the Tahini and pinch of salt.

Mix the two together.

Melt the white chocolate with some coconut oil in the microwave. Add your desired colouring and brush the chocolate moulds with it freely. Place moulds in the freezer for 5 minutes to set.

Melt the chocolate (dark /Milk) in the microwave with some coconut oil.

Brush the moulds with the melted chocolate. Place moulds in the freezer for 5 minutes to set.

Divide the pistachio filling into 4 equal portion, and put each portion into the moulds.

Cover the filling with chocolate, and refridgerate.

Remove chocolate bars from the moulds, and place them into individual alumfoil pieces.

Enjoy!