# Ingredient List:
→ Chocolate layer
01 - 10.6 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
→ Kataifi and pistachio filling
03 - 3.5 oz kataifi pastry (shredded phyllo dough), loosened into strands
04 - 2 3/4 tablespoons unsalted butter, melted
05 - 1/2 cup pistachio cream (spreadable, not paste)
06 - 1/3 cup shelled pistachios, roughly chopped
→ Garnish
07 - 1 tablespoon crushed dried rose petals (optional)
08 - 1 tablespoon additional chopped pistachios
# Steps:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Separate the kataifi strands gently on the prepared sheet, drizzle with the melted butter and toss lightly to coat so the strands are evenly buttered.
03 - Bake the kataifi for 8 to 10 minutes, stirring once halfway through, until golden and crisp; transfer to a cooling rack and allow to cool completely.
04 - Combine the dark and milk chocolate in a heatproof bowl and melt over a simmering water bath (or microwave in 20-second bursts), stirring frequently until smooth and glossy.
05 - Line a 9 × 13-inch baking tray with parchment paper and ensure the parchment extends beyond the edges for easy removal.
06 - Pour half of the melted chocolate into the lined tray and spread to form an even layer covering the base.
07 - Evenly distribute the cooled, crisp kataifi strands over the base chocolate, pressing lightly to ensure contact with the chocolate layer.
08 - Drop small spoonfuls of pistachio cream across the kataifi, gently smoothing with the back of a spoon to create small patches; scatter the roughly chopped pistachios over the cream.
09 - Pour the remaining melted chocolate over the assembly and spread carefully to fully enrobe the kataifi and pistachio fillings in a uniform layer.
10 - Sprinkle crushed rose petals and the extra chopped pistachios over the surface while the chocolate is still warm to adhere.
11 - Refrigerate for at least 1 hour until fully set; remove from the tray using the parchment overhang and break or cut into 12 pieces before serving.
