Step 1: Melt the butter in a large skillet over medium heat. Add the chopped kataifi and stir constantly for 5-8 minutes until deep golden brown and crispy.
Step 2: Transfer the toasted kataifi to a bowl and let it cool slightly. Fold in the pistachio cream and sea salt until thoroughly combined.
Step 3: Melt 2/3 of your chocolate in a microwave-safe bowl in 30-second increments. Once melted, stir in the remaining 1/3 of the chocolate until smooth to help with tempering.
Step 4: Pour a thin layer of chocolate into silicone chocolate bar molds. Use a spoon to push the chocolate up the sides to ensure the filling is fully encased. Tap to remove bubbles.
Step 5: Place the molds in the refrigerator for 10 minutes or until the chocolate is completely set.
Step 6: Spoon the pistachio-knafeh mixture into the chocolate shells, leaving a small gap at the top. Smooth the filling with the back of a spoon.
Step 7: Pour the remaining melted chocolate over the filling to seal the bars. Use a spatula or bench scraper to level the top. Chill for at least 1 hour before unmolding.