Pistachio Kataifi Chocolate Bars

Toast the kataifi on low heat with cooking spray or butter, stirring frequently, until golden brown. Set aside in a bowl to cool completely.

Add the pistachio cream and mix to combine

Add 200g chocolate to a double boiler, melt to 118F. Add the remaining 75g chocolate. Stir until until melted and the temperature drops to around 80F. Heat, stirring frequently until it reaches 90F 

To test successful temper, spread a little chocolate on some parchment paper or aluminum foil. Let rest at room temperature for 3 minutes. If it sets up shiny and solid you have succeeded. 

Pour about 2/3 the chocolate in the molds. Tilt the mold around to spread the chocolate evenly. Turn over to let excess drip out. Let set at room temperature if tempered, set in the freezer for 10 minutes if not. 

Add kataifi and pistachio filling to the chocolate. Add rest of melted chocolate . Spread to cover. Let set the same way as before

Keep untempered bars stored in the fridge.