Gluten Free Dubai Style Chocolate Bar

Lightly break up the vermicelli rice noodles into a frying pan and fry over a low heat, they will get more brittle as they toast and break up further, keep breaking as you want them in small shards. They fry almost like desiccated coconut and take on that brown colour, keep frying until you get a lightly toasted colour then add in the butter and keep frying until nice and golden and it is all broke down into smaller shards.

Remove from the heat and pour into a mixing bowl, mix in the pistachio crème and tahini paste, beat together well and then let chill to firm up.

Break half the chocolate up in a microwave proof bowl, melt in 30 second blasts until all melted. Spread into the the bottom of silicone chocolate moulds (I used these ones off amazon with a 4.5"x0.8" cavity, for this size I would recommend each bar serves 2), I used long finger ones but you could do a small slab and do a thinner filling, or even use smaller fingers for a more "one sitting" size treat.

Put the chocolate in the fridge for at least 45 mins to fully set (or 10 mins in the freezer if you want it done quicker) then load some of your pistachio crème filling down the middle, make sure to leave a small gap down the sides for chocolate to seep down into and make it into a full chocolate bar.

Melt the rest of the chocolate as you did in step 3 and gently spoon over the pistachio, tap it so it seeps down the sides, make sure the pistachio is all covered. Place in the fridge for at least to hour to fully set, longer if you can.

Gently peel the mould from off the chocolate bar and enjoy!