Ingredients
Equipment
Method
- Melt the butter in a large frying pan over medium heat, then add the kataifi and cook until it is a lovely golden toasted color. On medium heat with occasional stirring, this should take about 10 minutes.
- In a large bowl, stir together the pistachio cream, tahini and salt until combined.
- Add the toasted kataifi to the pistachio cream mixture and stir together until evenly distributed. Set aside while you prepare the chocolate.
- Melt your chocolate over a double boiler, or in the microwave in 30-second bursts. For the absolute best results, temper your chocolate.
- Pour most of the melted chocolate into your molds and tilt it in every direction so the chocolate covers all sides of the mold. Then, tip the mold upside down over the chocolate bowl and shake it gently to remove all the excess chocolate.
- Put it in the fridge to set. If the chocolate is tempered, this should only take a minute or two, but it will take longer if it is not.
- Once the chocolate has set, fill the molds with the crunchy pistachio filling and push it into all the corners. Be careful not to overfill, or you won't be able to have a nice flat bottom on the chocolate bar.
- Pour the remaining chocolate over the top of the bars to seal it in, then use a bench scraper or spatula to run over the top of the mold and remove excess chocolate so you have nice clean edges.
- Put the chocolate bars in the fridge to set completely before turning them out of the molds.
Notes
Room temperature ingredients blend more easily. The kataifi should sound crispy when stirred, not chewy. These bars actually improve after 24 hours as the flavors meld beautifully. Store in airtight container at room temperature for 3-5 days, refrigerated for 2 weeks, or frozen for 3 months.