Valentine's dubai chocolate bar

First, melt the cocoa butter over a bain-marie (double boiler) until it reaches 29°C

Using a small, food-safe paintbrush or toothbrush, flick gold cocoa butter into the moulds to create a fine splatter design. Let it set in the fridge for a few minutes to harden

Melt the white chocolate, as above, and then drizzle into the moulds to form fine streaks. Chill in the fridge until firm

Chop the dark chocolate finely and melt it over a bain-marie until it reaches 45°C

Remove from heat, then let it cool it down to 31–32°C

Pour the tempered dark chocolate into the prepared moulds, tilting them to coat evenly. Tap the moulds gently on a surface to remove air bubbles

Turn the moulds upside-down over a bowl to let the excess chocolate drip out, leaving a thin shell. Reserve all the leftover melted dark chocolate for topping. Scrape the edges clean with a palette knife or dough scraper

Chill the moulds in the fridge for 5–10 minutes to set the shell

Next, make the ganache. Heat the cream in a saucepan until just steaming but don’t let it boil

Pour the hot cream over the chopped ruby chocolate and let it sit for 2 minutes. Stir until smooth

Add the softened butter, mixing until fully combined. Set aside to cool slightly

Meanwhile, melt the butter for the filling in a frying pan. Toast the kataifi pastry in the butter until golden and crisp

Spoon the ganache into the chocolate shells, leaving 2 mm space at the top. Add some chopped pistachios and the pistachio butter and kataifi pastry along with some freeze-dried raspberries on top for added texture

Seal the bars by pouring the remaining tempered dark chocolate over the filling, spreading it evenly with an offset spatula. Scrape off any excess chocolate for a smooth finish

Chill the bars in the fridge for 10–15 minutes, or until fully set

Carefully release the bars from the moulds, then top with edible gold leaf or gold dust for extra glam