Step 1: Thaw kunafa pastry completely. Using your hands or kitchen shears, shred the kunafa into very small, rice-sized pieces.
Step 2: Melt 50g unsalted butter in a large pan over medium heat. Add the shredded kunafa and toast, stirring frequently, until deeply golden brown and incredibly crispy (10-15 minutes). Transfer to a bowl and let cool completely.
Step 3: In a separate bowl, combine pistachio butter, milk powder, sifted powdered sugar, and optional cardamom. Mix thoroughly until a thick, spreadable paste forms. If too thick, add neutral oil 1 tsp at a time.
Step 4: Once kunafa is completely cool, add it to the pistachio filling. Mix well, ensuring all kunafa is coated in the creamy pistachio mixture.
Step 5: Prepare silicone chocolate bar molds (approx. 8-10 cavities). Ensure they are clean and dry. Alternatively, line a small loaf pan (8×4 inch) with parchment paper.
Step 6: Melt 2/3 of your chopped chocolate using a double boiler or microwave until smooth (if tempering, follow instructions in blog post for seeding method). If not tempering, melt remaining 1/3 with it.
Step 7: Pour a thin layer of melted chocolate into the bottom of each mold cavity (or pan). Tap gently to remove air bubbles. Refrigerate for 5-10 minutes until set.
Step 8: Spoon the pistachio-kunafa filling evenly over the set chocolate layer. Gently press it down without disturbing the chocolate base.
Step 9: Pour the remaining melted chocolate over the filling, ensuring it’s completely covered. Smooth the top with an offset spatula.
Step 10: Refrigerate for at least 30-60 minutes, or until the chocolate is completely firm. Carefully unmold the bars. Store in an airtight container at room temperature or in the refrigerator.