First make the kataifi filling using a large, high sided frying pan. If you have a small frypan, halve the butter and kataifi and cook separately to ensure that it is completely toasted. In a very large frying pan with high sides, melt the butter on medium heat and add the kataifi pastry breaking it up as you add it in. Toast the kataifi pastry well all over. This will take around 10 minutes to toast the whole batch. This is very important to ensure that you get the requisite crunch. In a large bowl mix the pistachio paste, tahini and salt and then add in the kataifi.

Place both molds on a tray. Melt the pink chocolate in one bowl and then stir in the coconut oil. With a teaspoon, flick chocolate over the mold lightly making a splash pattern. Then do the same with the green chocolate, melting it and mixing it with the coconut oil and then splashing it over the pink. Allow to set in the fridge.

Melt the dark or milk chocolate in the microwave or a double boiler until smooth. Spoon it into the molds and then let the excess drip off but making sure that the chocolate goes all the way up the sides and doesn't pool too much in the corners. Scrape the sides of the excess chocolate and let set in the fridge.

Spoon in the kataifi pistachio mixture into both molds and smooth over evenly with an angled spatula. Spoon over the remaining chocolate and smooth this over with the spatula. If you have a chocolate scrape, make sure to scrape the chocolate from the edges. Allow to set completely. Then unmold and enjoy!