Tempered Dark Dubai Bar with Homemade Pistachio Paste

Method

1. Preheat the oven to 160 °C, spread the pistachios on a tray in one layer and roast for 8 min. Take them out when they smell nutty and a split nut is pale cream inside. Chop the decorating pistachios separately, unroasted.

   Add in this stepShelled unsalted pistachios 70 g

2. Put the warm pistachios in a small food processor and blend for 4 min, stopping every minute to scrape down the sides. They go from powder to a loose, oily paste. Melt the white chocolate in the microwave in 20-second bursts, add it with the icing sugar, oil and salt, and blend for 30 seconds more into a cream like peanut butter.

   Add in this stepWhite chocolate 20 gIcing sugar 10 gGrapeseed oil (or any neutral oil) 1 tspSalt 1 pinch

3. Cut the kataifi into 1 cm lengths with scissors. Melt the butter in a 20 cm pan; when the foam settles, brown specks form on the bottom and it smells nutty, add the kataifi and fry over medium-low heat for 5 min, stirring constantly. When it is deep golden and sounds crisp, spread it on a plate to cool completely.

   Add in this stepKataifi (shredded filo pastry, frozen) 45 gUnsalted butter 15 g

   medium-low heat

4. Mix the cooled kataifi with the pistachio cream and tahini to make the filling. It should hold together when squeezed in your hand.

   Add in this stepTahini (sesame paste) 1 tsp

5. Temper the chocolate. Finely chop it; put ⅔ in a bowl over a pan of water and keep ⅓ aside. Keep the water from touching the bowl and melt over low heat for 4 min, stirring, to 45–50°C. Take the bowl off the heat, add the remaining ⅓ and stir until it cools to 31–32°C (29–30°C for milk chocolate). Test a little on a knife tip: if it sets glossy within 5 minutes at room temperature, it is tempered.

   Add in this stepDark chocolate couverture (55–70% cocoa) 150 g

   low heat

6. Fill 1 chocolate bar mould(s) to the top with tempered chocolate and tap the sides to release air bubbles. Turn the mould over to drain the excess back into the bowl, leaving a thin shell, scrape the top clean and chill for 10 minutes.

7. Press in the filling firmly, stopping 2 mm below the rim. Rewarm the leftover chocolate over the water for a few seconds to 31–32°C, pour it over to seal, scrape the top and chill for 25 minutes. Turn out the bar, then stick on the chopped pistachios and flaky salt with a dab of melted chocolate. Cut with a warm knife for a clean edge.

   Add in this stepChopped pistachios (to decorate) 5 gFlaky sea salt 1 pinch