Dubai chocolate bar with pistachio and vanilla hazelnut kadaifi fillings

Cut about 150 g of kadaifi off the pack and chop it; put it in a pot or deep, high-sided skillet so the light strands do not fly out.

Add 2 to 3 tbsp unsalted butter and cook on medium heat until the kadaifi is golden and crispy; remove from the heat.

While still slightly warm, mix half the kadaifi with enough pistachio cream to coat it, plus a little more, so the filling is gooey and not dry.

Mix the remaining kadaifi with vanilla hazelnut spread the same way, a little extra for good measure; set aside.

Put the white chocolate and the milk chocolate (half semi-sweet, half white) in separate bowls and melt over a bain-marie, stirring until only a few pieces are unmelted; take off the heat and whisk smooth. Or microwave in 20-second increments; overheated chocolate burns, separates and goes crumbly.

Pour the white chocolate into a pastry bag (set in a glass) and snip the tip.

Drizzle some white chocolate into the molds and let it sit about a minute to set a little.

Cover the molds completely with milk chocolate, shaking it round and dripping the excess back into the bowl; clean the edges with an offset spatula.

Chill the coated molds in the freezer about 10 minutes so the chocolate sets.

Fill half with pistachio and half with hazelnut kadaifi filling almost to the top, pressing flat and even.

Top with more milk chocolate to seal, spread even and scrape the excess off the mold.

Set in the freezer 15 to 20 minutes (longer in the fridge).

Pop out of the molds and trim any chocolate sticking out with a sharp knife; refreeze if they start to melt.