Dubai chocolate bar

Toast the pistachios lightly and let them cool. Pulse until they turn into a soft paste without letting it get too warm; if needed, rest it in the refrigerator or freezer 10 minutes and pulse again.

Separate the strands of kadayif, toss in melted butter and roast in the oven 15 minutes. Let cool.

Process the pistachio paste with a pinch of fleur de sel, oil, melted white chocolate and almond extract into a spread.

Mix in the roasted kadayif for the crunchy pistachio interior.

Spray a film of tempered cocoa butter, or a chocolate and cocoa butter mixture, over the chocolate mould; here a red-coloured dark chocolate and cocoa butter mixture, for a mirror-like finish.

Fill the mould to the top with tempered milk chocolate and tap it on the counter to bring up air bubbles.

Let stand about three minutes, invert the mould and drain. Scrape off excess chocolate and rest upside down; when set to the touch, scrape again. The shell should be neither too thin nor too thick.

Fill the shells with the pistachio interior, add a final layer of chocolate, scrape off the excess and chill before unmoulding.