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- Use a DEEP chocolate mold. The first time I made this bar, I used a standard chocolate mold but didn’t get that iconic wow factor when spreading it open.
- When pan-frying the phyllo or kataifi, make sure to stir constantly so it all toasts up evenly. Then, once it’s done, let it cool completely before combining it with the pistachio butter. If it’s too hot, it will make the whole thing go super oily — yuck.
- Chill the mold: I typically like to keep my chocolate mold in the freezer right up until I’m ready to add the first layer of chocolate. A cold mold will make removing the chocolate bar later a whole lot easier and cleaner.
- Be patient as it freezes: I know that you, like me, will want to dig into your homemade pistachio chocolate bar ASAP, but it’s important to let it freeze and set for the full hour. This way, it won’t break and will keep its shape better!
