Ingredients

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• 200g  70% Cocoa Dark Chocolate Bar, chopped

• 100g Milk Chocolate Bar, chopped

• 1/2 cup Kataifi Pastry (shredded filo also known as angel hair pastry)

• 2 tbsp Butter, melted

• 120g Joy Pistachio Cream (smooth or crunchy)

 

Step by step instructions and tips​

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1. PREPARE THE KATAIFI PASTRY: Preheat the oven to 175°C. Roughly chop the kataifi pastry and spread it on a baking tray. Drizzle with melted butter and mix well to coat all the strands. Bake for 10 minutes or until golden and crunchy. Set aside to cool completely.

2. TEMPER THE CHOCOLATE: Gently melt the chopped chocolates in a bain-marie or microwave in 30-second intervals until about half the chocolate is melted, leaving chunks. Remove from the heat and stir until fully melted for a glossy and snappy temper.

3. OPTIONAL DECORATION: Drizzle the chocolate molds with colored chocolate as garnish and place in the fridge to set for a couple minutes.

4. CREATE THE CHOCOLATE SHELL: Generously brush the inside of the silicone mold with tempered chocolate to form an even layer. Alternatively, fill the mold and tip it upside down to create the shell, letting excess chocolate flow back into the bowl. Place the molds in the fridge to set for a few minutes.

5. PREPARE THE PISTACHIO FILLING: In a bowl, mix pistachio cream and tahini until smooth. The tahini will loosen the pistachio cream and create that decadent soft filling. Mix in the cooled, toasted strands of Kataifi.

6. ASSEMBLE THE CHOCOLATES: Fill the mold with the pistachio mixture, levelling it with the back of a spoon or spatula. Cover the filling with remaining tempered chocolate, ensuring it seals the edges completely. Tap the molds gently to remove air bubbles.

7. SET AND SERVE: Place molds in the fridge to set fully (about 15-20 minutes). Once set, gently remove the chocolates from the molds and enjoy!