Nutty Dubai chocolate

Ingredients for 1 servings:

• 30 g white chocolate (e.g. for a white pattern)
• 200 g milk chocolate or dark chocolate
• 50 g Kadayif dough strands (angel hair)
• some butter for frying
• 60 g pistachio cream, sugared
• 60 g pistachio paste, 100% pistachios
• 1 tsp tahini

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for a 22 x 10 cm silicone chocolate mold

Melt the white chocolate in a double boiler and pour it into the prepared silicone mold, if desired. Allow to set in the refrigerator, then clean the container. Slowly melt the remaining chocolate in a double boiler until it becomes thick. Allow to cool slightly. Pour some of it thickly into the mold and raise the edges to about 1-1.5 cm thick. Allow to set again in the refrigerator. Meanwhile, toast the dough strands with the butter in a pan over medium heat until golden brown. Mix the pistachio cream, pistachio butter, and tahini together as the filling ingredients. Then add the kadayif dough strands and mix everything well. Pour the mixture into the chocolate shell and smooth it down. Spread the remaining chocolate (melt it again if it has hardened in the meantime) over the filling and refrigerate for at least 20 minutes.