Dubai Chocolate Bar (Kunafa Pistachio Filling)

Ingredients

• For chocolate shell
• 200 g Valrhona Guanaja dark chocolate (70%), chopped
• 60 ml coconut oil, refined
• For kunafa filling
• 150 g shredded kunafa (kadayif) pastry
• 100 g unsalted butter, melted
• 80 g roasted pistachios, finely chopped
• 40 g powdered sugar
• 15 ml orange blossom water
• 2 g fleur de sel

Method

1. 1
   Toast kunafa strands in a 160°C oven for 6 minutes until pale golden and crisp; cool completely (15 minutes).
2. 2
   Toss cooled kunafa with melted butter, pistachios, powdered sugar, orange blossom water, and fleur de sel until evenly coated; press mixture firmly into a parchment-lined 20 × 8 cm metal mold, create 1 cm indent down center length.
3. 3
   Melt Valrhona chocolate and coconut oil together over 50°C water bath, stirring frequently until smooth (4 minutes).
4. 4
   Pour 100 ml melted chocolate evenly into bottom of second parchment-lined mold (20 × 8 cm); allow to set at 16°C for 45 minutes.
5. 5
   Invert kunafa block onto chocolate layer; pour remaining 100 ml melted chocolate over top, ensuring complete coverage and sealed edges; chill at 16°C for 6 hours until firm throughout.
6. 6
   Invert entire block onto cutting board; slice with heated, wiped knife into 8 equal rectangles (2.5 cm width); store in airtight container at 14–18°C up to 7 days.