Ingredients:

  • 400g high-quality milk or dark chocolate
  • 150g kataifi pastry, finely chopped
  • 30g unsalted butter
  • 200g pistachio cream
  • 1 tbsp tahini
  • 1 pinch sea salt

Instructions:

  1. Chop the kataifi. Cut the 150g pastry into small, uniform pieces. Note: Short strands mix better with the cream.
  2. Toast until golden. Melt 30g butter in a pan and fry the kataifi until it turns deep golden and smells like toasted nuts.
  3. Prepare the pistachio filling. Stir 200g pistachio cream, 1 tbsp tahini, and salt into the cooled kataifi. Mix until the pastry is fully coated but still crunchy.
  4. Melt the chocolate. Gently melt 400g chocolate using a double boiler. Note: Keep the water at a simmer, never boiling.
  5. Create the shell base. Pour half the chocolate into the mold and tilt to coat the sides until a thin, even layer forms.
  6. Chill the shell. Place the mold in the fridge for 10 minutes until the chocolate is firm to the touch.
  7. Pack the filling. Spoon the pistachio mixture into the chocolate shell, pressing down firmly. Note: Leave a 2mm gap at the top for the base layer.
  8. Seal the bar. Pour the remaining chocolate over the filling and smooth with a spatula until the entire surface is covered.
  9. Final set. Refrigerate for at least 1 hour until the bar feels solid and heavy.
  10. Unmold carefully. Gently peel the silicone mold away from the edges until the bar pops out cleanly.