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Recipe:
Equipment:
Silicone chocolate bar mold
Double Boiler
Food Grade Thermometer
Ingredients:
1/2 cup Pistachio cream
1 Tbsp Tahini
1 1/2 cup kataifi shredded phyllo dough
3 Tbsp unsalted butter
16 oz milk chocolate melted (about 4 chocolate bars)
Instructions:
1. Melt your milk chocolate in a double boiler or microwave-safe bowl.
**Tip: If you want to achieve a hard clean snap when the chocolate sets, temper your chocolate by not letting it go past 90 degrees Fº. Check the temperature with an instant-read thermometer.
2. Once the chocolate is melted, pour it into your chocolate bar molds and let the excess drip off into a bowl. (you can re-melt the chocolate drippings for the top layer).
**Allow the base layer to harden while you mix the filling :)
3. Place the butter and melt over medium heat. One melted, add the kataifi and stir until golden and crispy.
4. Once the kataifi is toasted and golden brown, add it to a mixing bowl it with the tahini and pistachio cream. Stir until everything is mixed and well incorporated.
5. Grab your chocolate molds with the base layer of hardened chocolate and spoon the cream filling into each of the chocolate bar molds. Be sure not to over fill.
6. Now cover each mold filled with cream with the melted chocolate. Be sure to spread the chocolate out evenly and gently tap to remove any air bubbles. Make sure that each mold is completely covered with the chocolate.
7. All the molds to completely set up- either by placing in the fridge for a few hours or let it sit over night.
8. Once the bars are completely firm- remove each one and clean up the edges. Place in an airtight bag or wrap to allow them to stay fresher longer.
