Pistachio Kunafa Chocolate Bars

What you need

• 220 g (8 oz) milk chocolate, chopped
• 100 g (3.5 oz) kataifi pastry, thawed if frozen
• 40 g (3 tbsp) unsalted butter
• 180 g (2/3 cup) pistachio cream, sweetened spread
• 1 tbsp tahini

Method

Restated from the original video

1. 1

   Melt two thirds of the chocolate over a pan of barely simmering water or in short bursts in the microwave, stirring often. Stop as soon as it is smooth; overheated chocolate turns dull and streaky.

2. 2

   Tip the melted chocolate into a silicone bar mould and tilt it so the chocolate coats the base and sides in an even shell.

3. 3

   Turn the mould upside down over the bowl to let the excess run back out, then chill until firm, about 20 min.

4. 4

   Pull the kataifi apart with your fingers and snip it into short strands, about 2 cm (3/4 in) long.

5. 5

   Melt the butter in a wide frying pan over medium heat and add the kataifi.

6. 6

   Toss constantly until the strands turn deep golden and crisp, 5-7 min. Lower the heat if it colours unevenly.

7. 7

   Spread the kataifi on a plate and let it cool completely so it stays crunchy.

8. 8

   Stir the pistachio cream and tahini together in a bowl, then fold in the cooled kataifi.

9. 9

   Press the filling into the chilled shells, leaving a few millimetres free at the top, and smooth it level.

10. 10

    Melt the remaining chocolate, spread it over the filling to seal each bar and scrape the surface flat.

11. 11

    Chill until fully set, at least 2 hours.

12. 12

    Unmould the bars and let them sit at room temperature for 10-15 min before cutting, so the shell does not crack.

Imported from antoniettapolcaro.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.