Ingredients
Pistachio filling
Tempered chocolate
Preparation method pistachio filling
Place sugar and pistachios into mixing bowl and mill 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
Add milk and heat 4 min/100°C/speed 3.
Add chocolate and 60 g of the butter, then mix 3 min/speed 2. Leave to cool in mixing bowl. Meanwhile continue with the recipe.
Place a large frying pan over a medium heat and melt remaining 60 g butter. Add kataifi pastry and toast until golden and crunchy. Set aside to cool slightly (approx. 15 minutes).
Add cooled pastry to mixing bowl and combine 10 sec/speed 1.5. Transfer to a bowl. Clean and dry mixing bowl.
Tempered chocolate
Place white chocolate into mixing bowl and melt 3 min/60°C/speed 2. Transfer to a disposable piping bag and use to decorate inside the chocolate moulds.
Place dark chocolate into mixing bowl and mill 10 sec/speed 8. Scrape down side of mixing bowl with spatula.
Remove 180 g of milled chocolate and set aside, then with chocolate remaining in the mixing bowl, melt 4 min/60°C/speed 3.
Scrape down sides of bowl with spatula and melt a further 2 min/50°C/speed 3.
Add reserved milled chocolate and mix 2 min/speed 2, without measuring cup or until temperature on your Thermomix has reached 37°C. Then fill bar mould to the surface. Place mould upside down on a lined tray and tap tray on bench, allow the excess chocolate to drip off onto the tray. Place the excess drained chocolate into mixing bowl. Repeat with the second bar mould.
Once chocolate is firm to touch, fill each bar with pistachio filling and flatten mixture with the back of a knife. Place excess drained chocolate into mixing bowl and melt 2 min/45°C/speed 2, then pour melted chocolate to cover pistachio mixture. Using a metal spatula, gently scrape off any excess chocolate. Refrigerate for 2 hour to set.
