Homemade Dubai Chocolate Bar/Cups (Pistachio Kunafa Chocolate Bar/Cups)

If following the homemade pistachio paste recipe, triple the recipe to have enough with a bit leftover

Add the pistachio paste, milk powder, icing sugar, and oil and blend again until smooth and creamy, adding a little more oil if too thick, until the consistency is spreadable

Chop the kataifi into smaller pieces

Melt the butter and stir-fry the kataifi until golden and crispy

Stir the crispy kataifi into the pistachio butter along with the tahini, then set aside

Melt the white chocolate and tint it with a little gel food coloring if desired, using gel (not water-based) food coloring to avoid seizing

Drizzle a little white chocolate into the bottom of each silicone muffin mold

Pop the molds into the fridge to set

Melt the dark or milk chocolate gently over a bain-marie until mostly melted, then remove from heat and continue stirring until fully smooth

Spoon about 2 tablespoons of melted chocolate into each mold

Use the back of a spoon to spread the chocolate up the sides and across the bottom

Make sure the shell is about 1/4 inch thick to avoid cracked cups when unmolding

Chill again until hardened

Once the shells are set, fill each one with the kunafa mixture, leaving about 1/4 inch of space at the top

Cover the filling completely with more melted chocolate, smoothing it out with the back of a spoon or small spatula to fully enclose the top

Pop them back into the fridge until completely set

Once firm, carefully pop the chocolate cups out of the molds

Try not to eat half the batch standing in your kitchen

Store in the fridge in an air-tight container for 4-5 days, or freeze for up to a month; thaw overnight in the fridge or for an hour at room temperature before eating