1. In a skillet, melt 2 tablespoons unsalted butter over medium heat.
2. Add 1 cup kataifi (shredded filo) and cook, stirring often, until golden and crisp, about 5–7 minutes.
3. Stir in a pinch of ground cardamom and a pinch of fine sea salt. Let cool completely.
4. In a bowl, mix the cooled kataifi with ½ cup pistachio cream until evenly coated.
5. Chop ⅓ of a giant HERSHEY’S Symphony Bar (about 8 oz / 230 g) into small pieces.
6. Melt the remaining ⅔ of the bar (about 16 oz / 450 g) gently in a heatproof bowl over simmering water or in short microwave bursts.
7. Once melted and smooth, stir in the chopped chocolate to temper.
8. Line a silicone chocolate bar mold with parchment paper.
9. Pour half of the tempered chocolate into the mold, spreading evenly.
10. Set chocolate shell in the fridge for 10-15 minutes or until firm.
11. Spoon the pistachio-kataifi mixture over the chocolate in a thick, even layer.
12. Cover with the remaining chocolate, smoothing the top.
13. Refrigerate for 1–2 hours until set and firm.
