I got my favourite pistachio butter today and prepared something I had wished for a long time – my version of Dubai Chocolate.

For 390g-400g of chocolate or 6 bars of 65g, respectively 2 bars of 200g, I used:

100g 40% milk chocolate

100g 65% dark chocolate

1 teaspoon of coconut oil

6 spoonfuls of kataifi

6 teaspoonfuls of pistachio butter

Wash and dry your silicone mould (it is easy to buy, you will see).

Melt the milk and dark chocolate on a steam bath; finally, add the coconut oil and mix.

I was lucky to find ready-made (and roasted!) kataifi in Albania. Sprinkle the kataifi over the first layer of chocolate added to the mould.

Add the pistachio butter over the kataifi, spreading it carefully.

Pour the remaining chocolate over each bar-to-be, levelling everything.

You don't need to wait for too long. Marcel kept checking the chocolate in the fridge. It took about one hour to harden.

The result thrilled us!

Because in the hot season, life usually starts in Saudi Arabia after 5pm and it’s difficult to find breakfast, this was one of our life savers during our trip there. This and the juices.  

I’m not a coffee drinker (I just chew the coffee beans – don’t laugh); still, I enjoyed it.

With the help of my kitchen elf, here’s the recipe.

You’ll need—

1 espresso

150ml milk

3 teaspoons of sugar

3 tbsp of pistachio butter

+ dried rose petals to decorate your latte

First, make the espresso.

Then, boil the milk and the sugar until it’s foamy.

Add the pistachio butter to an empty cup.

Pour the milk over the pistachio butter and then the espresso.

Decorate with dried rose petals if you have any; we found some from Medina.

For a full experience, mix. ♥