Chop the kadayif (angel hair) into small pieces and toast it in a pan with the butter until golden brown. Put the roasted kadayif (angel hair), pistachio cream and sesame paste in a bowl and mix with a wooden spoon until combined.

Spoon the pistachio kadayif filling on a small piece of baking paper. Place a second piece of baking paper on top, press the filling flat into a square plate (approx. 15 x 15 cm) and chill for at least 1 hour.

 Cut the filling into 25 equal-sized pieces. Shape each portion into a ball and place it back on a sheet of baking paper. Chill the balls again until they have set again.

Chop the chocolate and melt it in a water bath over a low heat. Dip each chocolate ball into the chocolate coating, remove it with a fork, tap the edge, strip it and place it on baking paper. Sprinkle the Dubai Chocolate chocolates with chopped pistachios and allow to set. Store the Dubai Chocolate chocolates in a cool place.