1. Prepare a deep chocolate mould

Color the mold (optional)

1. Finely chop the cocoa butter
2. Melt half the cocoa butter until melted
3. Add the melted cocoa butter to the remaining cocoa butter and mix until it’s opaque and fully dissolved
4. Add yellow oil or powder coloring and use a small spoon to splash the cocoa butter over the mold
5. Add some blue oil or powder coloring and use the same spoon to splash cocoa butter over the mold
6. Set aside to set

Temper the chocolate

1. Start by chopping your dark chocolate into small pieces
2. Place the chopped chocolate in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate frequently until it melts, then use a candy thermometer to check when it reaches 45-48C (113-118°F)
3. Remove from the heat and add the remaining one-third of the chopped chocolate to the melted chocolate and stir gently until it’s completely melted.
4. Continue to stir the chocolate until to reaches 27-29C (80-84F)
5. Place the bowl and gently reheat until it reaches 31-32C (88-90F)
6. Remove from the heat, no the chocolate is temperated and ready to be used (To check take a small bit of chocolate on a piece of parchment paper and let it set at room temperature for a few minutes. It should be set firm.
7. Pour the chocolate into your mold and cover all the walls
8. Then turn the mold upside down to remove any excess chocolate
9. Collect the extra chocolate to be used when finish it off

Toast kataifi pastry

1. Place the butter in a frypan and melt
2. Add the pastry and toss until the pastry is golden brown
3. Remove from the heat

Assemble

1. Combine the toasted pastry and pistachio spread
2. Add the mixture to the mold lined with chocolate and fill to the top
3. Get the remaining chocolate, if it has hardened retemper it, and pour it over the top of the pistachio, completely covering it
4. Place the chocolate in the fridge for 30 minutes to set
5. Invert the mold to remove the chocolate and enjoy