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!
ADVERTISEMENT
