Melt the butter and roast the Kataifi pastry and keep aside

Mix together the Pistachio cream and Tahini, add the crushed Pistachios and mix

Melt the Blue & off White Chocolate melts in a double boiler

Splash them into the silicone mold. Refrigerate.

Now melt the dark chocolate and pour into the mold just to coat the base and the sides. Refrigerate.

Press the filling into the cavities

Pour the rest of the Chocolate over and smooth over with an off set spatula. Refrigerate.

Once set and hardened, pop them out of the mold and decorate with edible glitter & gold leaf.