Start by adding kataifi to a medium, low heat, along with butter (if you want to use it). Fry slowly, stirring from time to time, until it changes color into a light gold and becomes crunchy. After it is ready, put it aside to cool.
Melt the chocolate at the bain-marie, taking care to stir it continuously to avoid burning. Once melted, take the chocolate from the heat and allow it to cool a little while you are dealing with kataifi.
When Kataifi has cooled to room temperature, put it in a medium bowl and add the pistachio cream and lyophilized raspberries (if you use). Mix well until all ingredients are fully integrated.
Pour the melted chocolate in a shape, tilt it to cover the bottom and sides of the shape, then gently reversed to let the excess chocolate drain. Immediately put the shape in the freezer for about 10 minutes, until the chocolate strengthens. If you notice that the chocolate is too thin, repeat this step for a thicker layer.
Divide the kataifi mixture into two parts and spread it evenly on both sides of the chocolate stick. Pour the rest of the chocolate on top and use a spatula to smooth the surface.
Put the shape back to the freezer for another 15 to 30 minutes, until completely fixed.
Carefully remove from shape and wrap in baking paper. It can be served immediately or keep in the refrigerator. Before serving, leave it for a few minutes at room temperature.
Enjoy!
