[OC] Dubai Chocolate

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Ingredients

130 g chopped kadaif
20 g butter
130 g unsweetened pistachio paste (you can also make it at home by blending pistachios until it turns into a paste, like almond or peanut butter)
10 g tahini
1 large pinch of salt
70 g white chocolate
1 tablespoon oil (I used the oil from the tahini, but you can use any neutral oil)
50 g milk chocolate (Jivara by Valrhona, 40% cocoa)
200 g dark chocolate (Equatorial by Valrhona, 55% cocoa)

Instructions

Toast the kadaif: in a large non-stick pan, melt the 20 g of butter, then add the chopped kadaif, separating the strands well and cutting them so they take up less volume. Stir over low heat until the kadaif turns lightly golden brown and crispy (it should not burn).
Melt the white chocolate, milk chocolate, and oil in the microwave, then add it to the pistachio paste (you can use ready-made pistachio cream instead, but depending on the brand, the quantity may need adjusting).
Add the tahini and salt, and mix well.
Add the toasted kadaif to this mixture and combine thoroughly. Set aside.
Place 170 g of chocolate (in chips or chopped) in a bowl and microwave for 1 minute 30 seconds.
Stir vigorously, then microwave again for 30 seconds if needed (and another 30 seconds if still not melted). Some pieces should remain—the chocolate should not be completely melted.
Add the remaining 30 g of chocolate and stir again until everything is fully melted.
Pour the chocolate into a silicone mold, removing the excess so all sides are coated with a thin layer (not too thin, not too thick). Place the mold in the freezer for 5 minutes.
Remove the mold and spread the kadaif–pistachio mixture evenly inside.
Pour the remaining chocolate over the top, smoothing it out.
Let it set for 30 minutes, or place in the refrigerator for 15 minutes to harden.
Unmold the chocolate bar.

by RoyalChillblog