I melt 10g white chocolate in a microwave-safe bowl, stirring every 10–15 seconds until smooth. I divide it into two portions, adding orange food coloring to one and green to the other. I drizzle colorful splash lines into a chocolate bar mold and freeze for 5 minutes to set, adding flair to this pistachio chocolate filling.

I melt 200g chocolate (dark or milk) in a double boiler or microwave, stirring every 10–15 seconds to prevent burning. I pour it into the mold over the set splashes, tilting to coat the base and sides, letting excess drip out. I set the mold on chopsticks for 2–3 minutes at room temperature, then freeze for 5 minutes for this nutty Authentic Dubai Chocolate Filling.

In a skillet over medium heat, I melt 40g butter or ghee, add 150g broken kataifi pastry, and toast until golden and crispy, stirring often. I cool it completely to maintain crunch for this pistachio chocolate filling.

In a bowl, I combine the toasted kataifi, 300g pistachio cream spread, and 1 tbsp tahini, mixing until cohesive for this nutty Authentic Dubai Chocolate Filling.

I spread the filling evenly over the set chocolate base in the mold. I pour the remaining melted chocolate over the top, smoothing with a spatula to seal, creating a perfect pistachio chocolate filling.

I freeze the mold for 8–10 minutes until fully set, then gently pop out the bars or scoop the filling for this nutty chocolate filling recipe.

I serve the Authentic Dubai Chocolate Filling in bars, as a spread, or dip, enjoying its rich, crunchy texture.