Instructions
Make the Chocolate Shell
Melt your chocolate wafers in the microwave. If you are using real chocolate, be sure to follow tempering instructions.
Once the chocolate is melted, transfer it to a tipless bag or squeeze bottle.
Squeeze the melted chocolate up to the engraved line on the 3-part mold. Tap to settle any air bubbles.
Put the 2 inserts back into place & then finish with the top piece of the mold.
Stick the mold in the freezer for 20 minutes.
The mold should appear cloudy when the chocolate shell has set up. Remove the top piece of the mold and the 2 inserts. Remove any excess chocolate.
Set the mold to the side & do not remove the chocolate shells from the mold.
Make the Filling
Weigh out the Kataifi & chop in 1 inch pieces.
In an electric skillet or large pan set to medium-high heat, melt the butter.
Once melted, add in the chopped Kataifi. Stir this frequently to prevent burning. It will take 10-15 minutes for it to toast.
Once the Kataifi is toasted, transfer it to large bowl to cool.
Once cooled, add in the pistachio cream, salt, and tahini if using. We did not use the tahini & the recipe still came out great. Stir until the mixture has combined.
Fill & Seal the Chocolate Bars
Spoon the pistachio filling into the chocolate bar shells made previously.
Add as much of the filling as you can with room remaining to seal the chocolate bar.
Once the filling is added & smoothed, seal the bar with melted milk chocolate. Tap to ensure there are no air bubbles.
Freeze the mold for 15 minutes.
The mold should appear cloudy when the chocolate has set up. Carefully remove each bar from the mold.
If you want to make more than 2 bars, repeat this process again.
Decorate the Chocolate Bars
If desired, decoration can be added. Combine the gold luster dust with a small amount of high-grain alcohol to create an edible paint.
Splatter the chocolate bars with the paint.
