Servings: 4
Equipment
- 2-4 chocolate molds
- thermometer optional
- small offset spatula optional
Ingredients
- 3 tablespoon unsalted butter
- 8 oz kataifi
- 3 tbsp tahini
- ¼ teaspoon salt
- 16 oz milk chocolate bars roughly chopped
- 10½ oz pistachio cream
- any color candy melts for decoration, melted optional
Instructions
- Remove kataifi from freezer to defrost for 1-2 hours. This will make chopping it easier, or shred in a food processor. Melt butter in large pan on medium heat and add kataifi, toasting it for 8-10 mins or until golden brown. Transfer to large mixing bowl and allow to cool completely.3 tbsp unsalted butter, 8 oz kataifi
- Add pistachio cream, tahini, and salt to cooled kataifi. Mix until well combined and set saide.3 tbsp tahini, 10½ oz pistachio cream, ¼ tsp salt
- Optional: melt any decorating candy melts in small bowls using the microwave. Drizzle desired decorations in chocolate mold, and chill in fridge for 10 mins.any color candy melts for decoration, melted
- Melt the milk chocolate in a large bowl also using the microwave, or alternatively over a double boiler. If you wish to temper your chocolate, reserve a small handful of chocolate and melt the rest until it reaches 113℉ (45℃). Remove bowl from the heat and stir in the reserved pieces until it melts in. Cool chocolate until it reaches 84-86℉ (28-30℉).16 oz milk chocolate bars
- Pour milk chocolate into mold. Tilt mold sideways or upside-down to allow excess chocolate to drip off back into chocolate bowl. We're trying to layer a thin even coating. You can also use an offset spatula to scrape off all extra chocolate. We will be re-melting the chocolate bowl, so avoid wasting any! Once you finish the first layer, tap mold on the counter a few times to allow chocolate to settle and to get rid of any air bubbles. Transfer back to fridge for another 10 mins to set.
- Spoon filling into chocolate mold and spread evenly. Be sure to leave room for the final chocolate layer - do not overfill. Chill mold in fridge for 10 more mins.
- Re-melt (or temper) milk chocolate. Then, pour over filling and spread evenly to seal in the filling. Tap mold again gently a few times on counter to create a smooth finish. Chill mold in fridge for 1-2 hours minimum before enjoying. Carefully detach finished bars from mold. Keep refrigerated.
Tried this recipe?Let us know how it was!
