Ilias' Dubai Chocolate Bar

In a saucepan, melt the butter & toast the Kataifi dough until golden brown. Set aside.

In a bowl, melt Callebaut Velvet & Crema Bianca, add in the pistachio paste, salt, turmeric and mix well.

Add in the pistachio bresilienne and kataifi mix.

Place in a piping bag and fill desired molds.