Ingredients

• 3 Tbsp. unsalted butter​
• 2 cups kataifi
• 1/4 cup pistachio butter
• 1/4 cup Monin Strawberry Purée
• 16 oz high quality bittersweet chocolate
• 8 oz high quality bittersweet chocolate, finely chopped

Glass: Culinary

Glass Size: 10-12 chocolate bars.

Instructions

1. In a small nonstick pan, melt the butter over medium heat until foaming.​
2. Add in the kataifi and cook until golden brown throughout (about 10 minutes), stirring occasionally.
3. While the kataifi cooks, in a mixing bowl combine the puree and pistachio butter, mixing until well combined.​
4. Set up a double boiler and place the desired chocolate bar mold onto a sheet tray for ease of transportation.​
5. Once the kataifi is cooked, mix in with the pistachio butter mixture until well combined and set to the side to fully cool.​
6. While the filling cools, add the 16 oz of chocolate to the double boiler, mixing until fully melted and a temperature of 115 degrees Fahrenheit is reached.​
7. Remove the chocolate from the heat and stir in the finely chopped chocolate, stirring until a temperature of 86 degrees Fahrenheit is reached.​
8. Return the chocolate to the heat for 15-20 seconds, or until a temperature of 89 degrees Fahrenheit is reached.​
9. Pour the tempered chocolate into the chocolate bar molds and drain the excess by holding the molds upside down, reserving the excess chocolate.​
10. Transfer the molds to the freezer and allow to cool for 5 minutes.​
11. Fill the molds with the pistachio filling and top with more tempered chocolate, using a spatula to smooth out the surface and scraping off excess chocolate.​​
12. Transfer the bars to the freezer and allow to chill for 15 minutes before removing the bars from their molds and serving.​