Dubai Chocolate

Ingredients for 1 servings:

• 100 g dark chocolate
• 100 g milk chocolate
• 50 g pistachios, roasted
• 1 tsp, heaped tahini without oil
• 80 g pistachio cream
• 50 g Kadayif dough strands (angel hair)
• 30 g chocolate, white or Schogetten Black and White

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

very easy and quick

Carefully melt the dark and milk chocolate on an induction hob (level 1-2) or over a pan of water. Place a silicone muffin tin on a solid surface, such as a pizza pan. Pour 1 tablespoon of melted chocolate into each tin and swirl to distribute evenly. Place in the refrigerator to allow the chocolate to solidify again. Toast the angel hair. Finely chop the pistachios, e.g., using a hand blender. Gently warm the tahini (the dry sesame paste at the bottom of the container), the pistachio cream, and the chopped pistachios together. When everything is soft, add the angel hair. Add a few chunks of black and white or white chocolate if it is too dry. It should form a creamy mixture, approximately 38°C (100°F). Pour the pistachio mixture into the silicone molds on top of the first layer of chocolate. This should be solid by now. Cover with the remaining chocolate. If the melted chocolate isn’t enough, you can add a little more dark chocolate and melt it along with the chocolate. Chill for a few hours and carefully remove from the molds. Tip: Don’t use the sesame oil on top of the tahini, otherwise the chocolate will be too greasy. However, it’s great for use in Asian dishes.