Chop the chocolate into small pieces. Melt half of the chocolate coating in a water bath over low heat. Remove the melted chocolate coating from the water bath and stir in the other half. (If the chocolate coating does not melt completely, heat it briefly in a water bath over low heat). 
 

Pour about half of the chocolate into the mold and spread it so that the base and the edge are covered, pulling the edge up a little by 1.5 cm. Let the chocolate set in the fridge.

Dubai Chop the Kadayif (angel hair) into small pieces and toast it in a pan with the butter until golden brown. Put the toasted kadayif (angel hair), pistachio cream and sesame paste in a bowl and stir with a wooden spoon until combined. Allow the pistachio kadayif filling to cool.

Put the pistachio kadayif filling into the mold and smooth it out. Then cover the pistachio kadayif filling with the remaining chocolate coating so that the chocolate bar is completely covered with chocolate coating. (If the chocolate coating has set in the meantime, heat it again in a water bath.) Sprinkle the chopped pistachios on top and allow the Dubai Chocolate to set in the fridge until set.

Turn the Dubai Chocolate out of the mold and enjoy.