I made a step-by-step video, so you can make Dubai's most Luxurious chocolate bar at home. Then you can decide for yourself if the bar is worth the hype. Start with the decoration! Mold at room temperature! Start by tempering the colored cocoa butter. If you don´t know how, watch my video about how to temper them. It is up to you with which color you start. Remember to let the first color crystallize (just until set) at room temperature, before using the second color. To get the best result, let the colors crystallize overnight at 16-18C (60.8-64.4F) I only crystallized them for 20 minutes before starting to make the chocolate shell. Long and slow crystallization gives more shine. Making the shell! Molds at room temperature! I tempered about 1 kg of milk chocolate because the bars were quite big. Pour the tempered chocolate into the molds, all the way to the edge. Remove air bubbles by tapping with a scraper. Then pour out the chocolate, while tapping. When the dripping stops, scrape. Let the chocolate set to the touch. You can use a fridge or leave them at room temperature. Make the filling! I made 5 bars. 3 bars 200 g /7 ounces and 2 bars 460 g/ 16.22 ounces) 450 g Kataifi before baking weighs about 300 g after baking. Spread the Kataifi onto baking trays and bake at 200C /392 F) 10 minutes at a time. Turn and spread until evenly baked. Takes about 30 minutes. Cool to 30 C/86F. 250 g 8.8 oz/ W2 white chocolate, 350 g /12.34 oz pistachio praline 60%, 115 g/4.05 oz Tahin (amount is up to your taste) Green fat-soluble food color, if you absolutely must! My pistachio pure was not so green, because it was roasted. You can also use pure pistachio paste. Melt the chocolate and mix with the other ingredients. I also like to add a pinch of sea salt. Use at 29-30C/84.2-86F. Fill into the chocolate shells. Let set in the fridge. Good idea to cover. When set leave at room temperature for 1 hour. Then close with tempered milk chocolate. Cool for 1 hour (covered) in the fridge. Enjoy cold or at room temperature. W2 chocolate https://worldwidechocolate.com/shop/callebaut/w2-28-white-chocolate-baking-callets/?srsltid=AfmBOopu_i2VPLAYxF932kZsOHa_Qu_f49IGGVB-kRUAgc4xrZ72Bs2m Milk chocolate' https://worldwidechocolate.com/shop/callebaut/823-33-6-milk-chocolate-baking-callets/ Pistachio paste https://www.callebaut.com/en-GB/chocolate-recipe/1464/praline-moulding Tahini paste (Just buy a good quality) Kataifi https://www.kokogkage.dk/da/kolonialvarer/kataifi-450g Big 460 g mold https://bagebixen.dk/vare/chokoladeplade-a-460-g-chokoladeform-chocolate-world/?gad_source=1&gclid=EAIaIQobChMI4s-u3Ym_iwMV8JeDBx36jwxLEAQYAiABEgKoDvD_BwE 250 g mold https://www.kokogkage.dk/da/chokoladeform-bar-cw1429?gad_source=1&gclid=Cj0KCQiAoJC-BhCSARIsAPhdfSh9LWodsADTt2MXr8FonkEzp8xcVtp7zayYX6d6fU7aysOE7z0aZUEaAn4rEALw_wcB Gold powder https://www.pastrypro.com.my/products/pavoni-metallic-powder-gold-40g Green powder https://www.homechocolatefactory.com/PROD/L01SB.html Yellow cocoa butter https://pavonitalia.com/en/products/lb05 Green apple cocoa butter https://pavonitalia.com/en/products/lb01 00:00 Introduction 00:20 Decorating the molds 01:14 Chocolate shells 02:40 Preparing the Kataifi 03:45 Making the filling 04:58 Filling the molds 05:43 Bottom layer 06:59 Voila 08:03 Next time