Here I guna Choc Concierge Kota Marudu 70% and Valrhona Ivoire. Resipi - 150gm kataifi/katayif halus yg di roasted, 300gm pistaschio cream, 75gm crushed pistaschio, 250gm-300gm dark choc 65% above & white chocolate 35% sekadar buat hiasan. Pistachio cream tu from Pisti tp boleh buat sendiri juga if tak beli. Tapi tu lah bila buat kataïfi tu tk crunchy pulak. So now Mix kataif+pistaschio cream+crushed pistachio. Put aside. Cari acu.