Preparation

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.