Melt half of your semi-sweet chocolate in a double boiler or microwave-safe bowl (tempering optional).

Once the chocolate is melted, pour it into your chocolate bar molds and let the excess drip off. If doing a design with the white chocolate, drizzle the white chocolate first.

Then place that chocolate filled mold in the fridge or freezer to harden.

Now make the filling. Chop the shredded phyllo dough and place it in a sauté pan with the melted butter over medium heat. Stir until the shredded phyllo is golden brown and crispy.

Place the crispy phyllo shreds into a large bowl and mix it with the pistachio spread. You could leave it like that or also mix in the tahini and dulcey chocolate and adjust amounts to your preferred taste. (keep tasting until it's perfectly balanced). Add a pinch of salt to kick up all the flavors and mix well.

Once the chocolate is firm, remove it from the fridge and spread a layer of the pistachio filling on top. Leave a little border empty on the edges so that it won’t ooze out later.

Melt the remaining half of the chocolate and pour it over the filling then smooth it out with an offset spatula. Then scrape off the extra with a bench scraper and set in the fridge or freezer until fully set.

Remove chocolate from the mold, trim the edges and enjoy!