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Instructions
- Melt the Chocolate
Melt half of the milk chocolate in a double boiler or a microwave-safe bowl. To achieve a hard, clean snap when the chocolate sets, temper it by not letting it exceed 90°F (32°C). Check the temperature with an instant-read thermometer. - Prepare the Mold
Once melted, pour the chocolate into the silicone molds, allowing the excess to drip off. You can re-melt the chocolate drippings to use for the top layer. Place the filled molds in the fridge to harden. - Prepare the Filling
While the chocolate sets, make the filling. Chop the kataifi into small pieces. In a pan over medium heat, melt the butter and add the kataifi. Stir until the kataifi is golden and crispy. - Mix the Filling
Transfer the crispy kataifi to a large bowl. Mix in the tahini and pistachio cream until well combined. - Assemble the Bars
Once the initial layer of chocolate has hardened, remove the molds from the fridge. Spread a layer of the pistachio filling over the chocolate, leaving a small border around the edges to prevent overflow. - Top with Chocolate
Pour the remaining melted chocolate over the pistachio filling, smoothing it out with an offset spatula. Scrape off any excess with a bench scraper. Return the molds to the fridge and chill for about an hour, or until fully set and hard. - Unmold and Serve
Once set, remove the bars from the molds. Enjoy your homemade Pistachio Chocolate Bars!
Nutrition (per serving, approximate)
- Calories: 781 kcal
- Carbohydrates: 83 g
- Protein: 16 g
- Fat: 53 g
- Saturated Fat: 20 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Cholesterol: 15 mg
- Sodium: 138 mg
- Potassium: 388 mg
- Fiber: 6 g
- Sugar: 40 g
- Vitamin A: 177 IU
- Vitamin C: 0.1 mg
- Calcium: 96 mg
- Iron: 3 mg
Enjoy your homemade Pistachio Chocolate Bars!
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