Dubai Chocolate Bar

Melt in a large frying pan over medium heat:

Then add the katafi and cook until golden and toasted:

About 10 minutes over medium heat, stirring occasionally.

In a large bowl, stir together until combined:

Add the toasted katafi to the pistachio cream mixture and stir together until evenly distributed. Set aside while preparing the chocolate.

Melt the chocolate over a double boiler, or in the microwave in 30-second bursts:

For the best results, temper the chocolate.

Pour most of the melted chocolate into the molds. Tilt the mold in every direction to coat all sides. Tip the mold upside down over the chocolate bowl. Shake gently to remove all the excess chocolate. Put it in the fridge to set. Tempered chocolate sets in a minute or two; untempered chocolate takes longer.

Once the chocolate has set, fill the molds with the crunchy pistachio filling. Push it into all the corners. Do not overfill, or the bar will not have a flat bottom.

Pour the remaining chocolate over the top of the bars to seal it in. Use a bench scraper or spatula to remove excess chocolate from the top of the mold for clean edges. If the chocolate has cooled too much, reheat it very gently. Do not let it get too hot, or it may lose its temper.

Put the chocolate bars in the fridge to set completely before turning them out of the molds.