Melt the chocolate for the shell

• Chop the milk chocolate and melt it gently in a saucepan over low heat or in short microwave bursts.
• Line a baking dish with baking paper and pour in half of the melted chocolate.
• Spread it evenly up the sides to form a hollow shell, then chill until set.

Toast the kataifi

• Separate and finely shred the kataifi pastry.
• Melt the butter in a frying pan and toast the kataifi over medium heat, stirring constantly, until deep golden and crispy.
• Let it cool slightly.

Make the Korean pistachio filling

• Mix the toasted kataifi with the pistachio cream, chopped pistachios, gochujang and honey.
• Season with a pinch of flaky sea salt and stir until evenly combined.

Fill and seal the chocolate

• Spoon the filling into the chilled chocolate shell and press it down evenly.
• Pour the remaining melted chocolate over the top and spread to cover completely.
• Tap the dish to release air bubbles.

Chill and cut

• Refrigerate until the chocolate is fully set.
• Cut into thick bars with a warm knife and serve.