Prepare the Kunafa: Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a large bowl, break the kunafa pastry into very small, fine strands. It should feel like delicate threads. Pour the melted butter over the kunafa and use your hands to gently toss and coat every strand evenly. The kunafa should look glistening and uniform in colour. Spread the buttered kunafa evenly on a baking tray lined with baking parchment.

Roast the Kunafa: Bake the kunafa for 10-15 minutes, stirring halfway through, until it turns a beautiful golden brown and becomes wonderfully crispy. You’ll notice a lovely nutty aroma filling your kitchen. Keep a close eye on it as it can burn quickly. Once golden, remove from the oven and let it cool completely on the tray, where it will crisp up further.

Prepare the Filling: In a mixing bowl, combine the pistachio paste, chopped pistachios, sifted icing sugar, and optional ground cardamom. Mix thoroughly with a spoon or spatula until everything is well incorporated and you have a thick, fragrant paste. It should have a slightly rough texture from the chopped pistachios and a deep, inviting green colour.

Melt the Chocolate: Gently melt the milk chocolate using a double boiler method or in a microwave in 30-second bursts, stirring well after each interval, until smooth and glossy. Do the same for the white chocolate, ensuring both are melted separately. Add a tiny amount of sunflower oil (about half a teaspoon) to each melted chocolate bowl and stir it in. This helps make the chocolate a bit thinner and easier to work with, preventing it from seizing and giving it a lovely sheen once set.

Assemble the Bars (First Layer): Pour a thin layer of the melted milk chocolate into the bottom of your silicone chocolate bar moulds. Tap the moulds gently on your work surface to release any air bubbles and ensure an even spread. The chocolate should just cover the bottom, forming a base for the filling. Place the moulds in the refrigerator for 5-10 minutes, until the chocolate is just set and appears matte.

Add the Filling & Second Layer: Once the milk chocolate base is set, take the cooled, crispy kunafa and gently mix it into the pistachio paste mixture. This will create your crunchy, nutty filling. Carefully spoon this kunafa-pistachio filling over the set milk chocolate layer in each mould, pressing it down lightly but firmly. The filling should be about two-thirds of the way up the mould.

Finish with White Chocolate: Pour a generous final layer of the melted white chocolate over the kunafa-pistachio filling, ensuring it completely covers the filling and reaches the edges of the mould. Tap the moulds again to settle the chocolate and remove any air bubbles. Sprinkle a few sea salt flakes over the top if desired – the salt beautifully cuts through the sweetness.

Chill and Set: Place the filled moulds back into the refrigerator for at least 30-60 minutes, or until the chocolate is completely firm and easily releases from the moulds. You'll know it's ready when the chocolate feels hard to the touch and the moulds flex away from the bar without resistance. Carefully unmould your stunning Dubai chocolate bars.