Melt half of your milk chocolate in a double boiler or microwave-safe bowl. Tip: If you want to achieve a hard clean snap when the chocolate sets, temper your chocolate by not letting it go past 90 degrees Fº. Check the temperature with an instant-read thermometer.
Once the chocolate is melted, pour it into your chocolate bar molds and let the excess drip off into a bowl. (you can re-melt the chocolate drippings for the top layer).
Now place that chocolate filled mold in the fridge to harden.
In the meantime, make the filling. ln a large pan, melt the butter over medium heat. Add in the kataifi and mix until it's golden and crispy (about 5-8 minutes).
Once the chocolate firmed up, remove it from the fridge and spread a layer of the pistachio filling on top. Leave a little border empty on the edges so that it won’t ooze out later.
Now melt the remaining half of your milk chocolate and pour it on top. Give it a good shake to smooth it out with an offset spatula. Then scrape off the extra with a bench scraper and let it set in the fridge for about an hour or until fully set and hard.
Notes
Check the temp with a thermometer- If you're tempering the chocolate, then make sure to check the temperature with an instant-read thermometer.
Remelt the chocolate- You can re-melt the chocolate drippings from the top layer for the bottom layer.
Leave a border around the filling- Leave a little border empty on the edges so that the filling won’t ooze out later.
Smooth out the bottom- Use a spatula and scraper to smooth out the bottom and get off any excess chocolate for a clean look.
Use a food processor- chopping the chocolate with a food processor will speed up the process.