How do I make caramel Dubai chocolate?

Make a dry caramel (cook sugar without water until deep amber), cool slightly, then stir in warm cream and a pinch of sea salt for salted caramel. Once cool and thickened, fold in toasted kataifi. Use this as the filling instead of or alongside pistachio cream. The caramel-kataifi combination is exceptionally crunchy and toffee-like. Dark chocolate (60-70%) balances the sweetness better than milk for a caramel version.