Pistachio Chocolate Bars

Method

1. 1Toast the kataifi. Chop into 2–3cm pieces with scissors. Melt butter in a wide pan over medium heat and add the kataifi, stirring constantly for 5–8 minutes until evenly golden and crispy. It burns fast once it starts colouring. Transfer to a bowl and cool completely.
2. 2Make the filling. Mix the cooled toasted kataifi with the pistachio cream and tahini until everything is coated. The tahini adds a slight earthiness that makes the filling more complex. Taste and add a pinch of salt if needed. Set aside.
3. 3Melt the chocolate. Chop finely and melt two-thirds in a heatproof bowl over simmering water, stirring until it reaches 45°C. Remove from heat and stir in the remaining third of chopped chocolate until fully melted. This is basic tempering — it gives the bars a glossy finish and a clean snap. Before filling the moulds, check the temper: dark chocolate should be at 31–32°C, milk chocolate at 29–30°C, and a little smeared on a knife tip should set glossy within a few minutes at room temperature. If it is warmer or stays soft, keep stirring and test again.
4. 4Coat the moulds. Spoon a layer of melted chocolate into each bar mould, tilting to coat the bottom and sides. Tap out any excess. Refrigerate 10 minutes until set.
5. 5Fill. Spoon the kataifi-pistachio filling into each mould, pressing gently to about three-quarters full. Leave space for the final chocolate layer.
6. 6Seal. Pour the remaining melted chocolate over the filling to cover completely. Smooth the tops. Sprinkle with flaky sea salt. Refrigerate for 30 minutes until fully set.
7. 7Unmould by pressing gently from behind. Store at room temperature for up to a week, or in a cool place. Don't refrigerate after unmoulding — the chocolate surface gets condensation and loses its shine.