# What You'll Need:
→ Chocolate Layer
01 - 10.6 oz (300 g) high-quality dark chocolate (70% cocoa), chopped
02 - 3.5 oz (100 g) milk chocolate, chopped
→ Kataifi & Pistachio Filling
03 - 3.5 oz (100 g) kataifi pastry (shredded phyllo dough)
04 - 2 3/4 tbsp (40 g) unsalted butter, melted
05 - 1/2 cup (120 g) pistachio cream (spreadable, not pistachio paste)
06 - 1/3 cup (50 g) shelled pistachios, roughly chopped
→ Garnish
07 - 1 tbsp (approx 6 g) crushed dried rose petals (optional)
08 - 1 tbsp (approx 8–10 g) additional chopped pistachios
# Directions:
01 - Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - Separate the kataifi into loose strands on the prepared baking sheet, drizzle with the melted butter and toss gently to coat evenly.
03 - Bake the kataifi for 8–10 minutes, stirring once, until golden and crisp. Remove from oven and cool completely.
04 - Combine the chopped dark and milk chocolate in a heatproof bowl and melt over a simmering water bath, stirring until smooth; alternatively heat in the microwave in 20-second bursts, stirring between bursts until fully melted.
05 - Line a 9 x 13-inch (23 x 33 cm) baking tray with parchment. Pour half the melted chocolate into the tray and spread into an even layer with a spatula.
06 - Evenly scatter the cooled, crisp kataifi strands across the chocolate base.
07 - Dollop the pistachio cream in small spoonsfuls across the kataifi, gently spread with the back of a spoon to create pockets of filling, then scatter the chopped pistachios over the cream.
08 - Pour the remaining melted chocolate over the top and spread gently to fully cover the filling and seal the layers.
09 - Sprinkle the crushed rose petals and the extra chopped pistachios over the top for color and texture, if using.
10 - Refrigerate the tray for at least 1 hour, or until the chocolate is completely set and firm to the touch.
11 - Release the set slab from the tray, then break or cut into approximately 12 pieces. Store chilled until ready to serve.
