Recreated the VIRAL DUBAI CHOCOLATE 🍫 (Dark Chocolate with Pistachio Kunafa/Knefeh Fillings!)

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Pistachio Kunafah Chocolate
Needed:
- Silicon Chocolate Moulds any size or shape you prefer (preferably a deeper mold to accommodate more fillings)
- Rubber Spatula
-Double Boiler (Pot and Bowl)
- Food Thermometer
Ingredients:
- Dark Chocolate - 500 grams
- Pistachio Butter/Cream - 4 to 5 tablespoons
- Kunafah Dough or Kadayif Dough (Strands of Shredded Phyllo Pastry)
- Unsalted Butter - 2 tablespoons
- Tahini - 2 tablespoons
- Sliced Pistachio
Optional:
White or colored Chocolate for design
Procedure:
Preparing the Fillings:
1. Chop the Kunafah Dough in small pieces
2. On medium heat, place a pan and add the unsalted butter till it is melted. Add the chopped pastry, stir it constantly until golden brown in color. ( Please avoid burning the kunafah)
3. Mix well the Pistachio Cream and Tahini with the cooked pastry. Then add in the sliced pistachio and mix well. Set aside
Preparing the Chocolates:
1. Chopped the Chocolate bar into small pieces or you may use chocolate chips to do away with chopping.
2. Melt the chocolate in a double boiler, you can also use a medium-sized pot and a heatproof glass bowl, add water on the pot, make sure that the bottom of the bowl will not touch the boiling water. Make sure to properly temper the chocolate, to give it a smooth and glossy finish and keeps it from easily melting on your fingers.
3. First put half of you chocolate on the bowl, stir it with a spatula, until melted at 120°F (using a food thermometer)
4. Removed the bowl from the pot and add in the remaining chocolate, stir it until it is smoothly incorporate into the melted chocolate, the chocolate becomes ready when it reached around 80°F.
Assembling the Chocolate:
1. Add the melted chocolate into the silicon moulds and spread it until the moulds are fully coated including the sides.
2. Put it inside the fridge to set.
3. Once set, add the fillings just until it almost fills the mould. press it with a spatula to level the fillings
4. You can again reheat the chocolate at 80°F and add it on top to cover fully the fillings.
5. Put it back in the fridge to set.
6. Once set, your chocolate is ready to taste the bittersweet taste of the chocolate and the crispy creamy pistachio kunafah filling.
+ Optional: You can decorate your bars with edible gold and other colors flakes or drizzle it with white or other colored melted chocolate.
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[@diadona1]

Looks yummy

[@jam5793]

Yummy ❤

[@mike-wm9ji]

amazin