What do you need for Dubai Chocolate?

• Dough threads (kadayif): These oriental dough threads – also known as angel hair – provide the crispy texture of the filling. I have linked my recommendation for dough threads further down in the recipe card.
• Butter: This is used to toast the dough threads until crispy and give them a buttery taste. If you are using already toasted dough strings, you can also omit this step.
• Pistachio cream: I have already used sweetened pistachio cream. If you use unsweetened pistachio cream, I recommend adding some sugar (to taste) to the filling. Alternatively, you can also use almond or hazelnut cream.
• Tahini (sesame paste): Tahini adds a slightly tangy, nutty flavor that balances out the sweetness of the chocolate. If you don’t have tahini, you can also use peanut butter or almond butter.
• Rose blossom water: This gives the filling an oriental aroma. If you don’t like rose petal water, you can replace it with orange blossom water or leave it out if you want to keep it more neutral. I have linked my recommendation for rose water further down in the recipe card.  
• Chocolate:Don’t use couverture chocolate, but normal chocolate bars. I used milk chocolate from Lindt here, but you can use any type of chocolate you like.