Ingredients:

  • 12 oz (340g) High-quality Milk Chocolate (minimum 32% cocoa butter)
  • 2 oz (55g) White chocolate for aesthetic splash
  • 4 oz (115g) kataifi (shredded phyllo dough), finely chopped
  • 2 tbsp (30g) Unsalted butter
  • 1/2 cup (125g) Pistachio butter or 100% pistachio paste
  • 1 tbsp (15g) Tahini (unsweetened)
  • 1/4 cup (60g) White chocolate chips, melted
  • 1 pinch flaky sea salt

Instructions:

  1. Take the 115g of kataifi and finely chop it into small pieces.
  2. Melt the 30g of butter in a pan and add the kataifi. Cook 8 mins until deep golden and crackling.
  3. In a medium bowl, whisk together the pistachio paste, tahini, and melted white chocolate chips. Fold in the cooled, toasted kataifi until the mixture is fully emulsified and set aside.
  4. Stabilize the milk chocolate using the seeding method to establish Beta-V crystals, ensuring a snap-crisp shell and a mahogany-colored finish.
  5. Apply a splash of white chocolate to the molds. Pour in a thin layer of tempered milk chocolate to create the shell. Once set, fill with the pistachio-kataifi mixture, seal with remaining chocolate, and allow to set firm.