Ingredients
Chocolate shell
- 300 g 70% dark chocolate finely chopped
Pistachio-kataifi filling
- 100 g kataifi pastry raw shredded phyllo dough, thawed per package; nutrition uses Athens brand
- 20 g unsalted butter
- 180 g pure unsalted pistachio butter made only from roasted pistachios; stir thoroughly
- 60 g white chocolate finely chopped
- 1 tablespoon tahini 15 g, well stirred
- 1 g fine salt about a scant 1/4 teaspoon
Equipment
- 2 deep silicone chocolate bar mold combined capacity at least 750 ml
- 1 small rimmed tray
- 1 Large skillet
- 1 Spatula
- 1 digital kitchen scale
- 2 dry heatproof bowl
Instructions
Toast and cool the filling
- Cut kataifi strands into roughly 1/2-inch pieces. Melt butter in a large skillet over medium-low heat. Add kataifi and cook, stirring frequently, 8–10 minutes until evenly golden and crisp. Transfer to a bowl and cool.
- Melt white chocolate in a dry microwave-safe bowl in 15-second intervals, stirring each time, until just smooth. Stir into pistachio butter with tahini and salt, then fold in the toasted kataifi. Cool until no longer warm before filling the shells.
Make the chilled bars
- Set clean, completely dry silicone molds on a small tray. Melt dark chocolate in a dry microwave-safe bowl in 20-second intervals at half power, stirring between intervals. Stop when nearly melted and stir until smooth.
- Spread about half the chocolate across the bottom and sides of both molds, forming an even shell with no bare patches. Refrigerate about 10–15 minutes until firm.
- Divide filling between the shells, pressing gently into an even layer and leaving about 1/8 inch (3 mm) of room at the rim. Spread remaining melted chocolate over the top to seal, warming it briefly if needed. Tap gently to settle.
- Refrigerate at least 45 minutes, until fully firm. Carefully peel back the silicone and unmold. Cut each large bar into 6 small portions. Keep chilled until shortly before serving; this simple method does not temper the shell.
Nutrition
Serving: 1 small portion (1/12 batch)Calories: 300kcalCarbohydrates: 22.1gProtein: 6.1gFat: 21.5gSaturated Fat: 8.9gCholesterol: 5.4mgSodium: 76mgFiber: 4.6gSugar: 10.3g
Notes
Contains pistachios, milk, sesame, wheat and soy when made with the specified Athens kataifi; check every label for other allergens. Use pure pistachio butter, not a sweetened pistachio cream, for the listed formula. This is an untempered refrigerated home confection, with a softer shell at room temperature; no professional shine or shelf-stable storage is promised.
Estimated nutrition per one of 12 portions combines USDA SR Legacy values for dark chocolate, roasted unsalted pistachios, white chocolate, tahini, butter and salt with Athens kataifi’s published 55-g serving label. It includes the full ingredient quantities. Unreported kataifi micronutrients and fatty-acid fractions prevent complete totals, so those fields and trans fat are omitted rather than assumed zero. Brands, mold size and leftover chocolate alter actual values.
