شوكولا دبي

Melt the milk chocolate and dark chocolate together in a double boiler until smooth and homogeneous.

Pour the melted chocolate into a rectangular mold, ensuring the edges are well coated.

In a pan, toast the shredded kunafa dough with butter until golden brown.

Transfer the toasted kunafa to a bowl, add pistachio butter and tahini, and mix well.

Pour the kunafa mixture over the chocolate layer in the mold.

Add another layer of melted chocolate after the kunafa layer has frozen to cover the second layer, and close the edges.

Refrigerate the mold for 4-6 hours or until firm.