Melt the La Patelière chocolate palets in a bain-marie over medium heat, stirring occasionally.
Pour half the melted chocolate into the chosen mold, then spread it out. Using a brush or spoon, make sure the entire surface of the bar is well covered. Leave to set for around 10 minutes in the freezer.
Melt the butter in a frying pan. Add the Kadaïf and lightly brown.
Mix the butter and Kadaïf with the La Patelière pistachio paste and add the powdered sugar. Leave to cool for a few minutes.
Pour the mixture into the chocolate-filled mould.
Melt the rest of the chocolate again and pour over the top.
Add the La Patelière pistachio slivers and place in the freezer for around 20 minutes, until the chocolate hardens.
Turn out carefully and enjoy!
