Prepare the Kataifi Filling: Start by cutting the kataifi into shorter strands, making it easier to mix with the pistachio cream later on. This preparation step is crucial for ensuring a well-distributed filling.

To Toast the Kataifi: For air frying, preheat your air fryer to 180°C (350°F). Lay the kataifi in an even layer in the basket, toasting it for 5–7 minutes. Stir once during this time to ensure even crisping and browning, while keeping a close eye to prevent burning. Alternatively, on the stovetop, heat a skillet over medium heat, add melted butter, then the kataifi. Stir constantly for about 3–4 minutes until it becomes golden and crispy, then set it aside to cool.

Mix the Filling: Transfer the toasted kataifi into a bowl and add the pistachio cream. Stir thoroughly to ensure that the kataifi is evenly coated with the cream, forming a cohesive filling mixture.

Prepare the Chocolate: For a glossy finish and a satisfying "snap," tempering the chocolate is optional but recommended. Use either a microwave or double boiler to chop and melt about 2/3 of your chocolate, keeping the temperature below 43°C for milk chocolate. Once mostly melted, incorporate the remaining chocolate to lower the temperature to 29–30°C, stirring continuously. If thickening occurs, gently reheat it up to 32°C max. Your chocolate is now tempered and ready for use.

Molding the Chocolate Base: Pour the melted chocolate into your chosen mold, tilting it to ensure an even coating of the sides. Allow any excess chocolate to drip back into the bowl. Place the mold in the refrigerator for 10–15 minutes to let the chocolate harden.

Assemble the Chocolate Bar: Spread the kataifi-pistachio filling over the set chocolate base, leaving a small border around the edges. This helps prevent any filling from escaping. Press gently to ensure an even layer across the base.

Top Layer of Chocolate: Melt any remaining chocolate and pour it over the filling to cover it completely. Use a spatula to smooth out the top and scrape off any excess for a neat finish. Return the mold to the fridge for 1–2 hours until the chocolate sets fully.

Unmold and Serve: Once the chocolate has completely set, carefully remove it from the mold. You can slice it into individual portions or present it as a single bar, ready for serving.