Cut the kataifi into quarter-inch pieces to make it easier to toast.

Add a few pats of butter to a medium frying pan over medium heat.

Once the butter melts, add the kataifi and toast until crunchy and golden brown.

Combine cooled toasted kataifi with the pistachio cream and tahini in a large bowl. Stir until well combined.

Transfer the white chocolate melts to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until melted. This will take about 1 minute. You can also melt the chocolate using a double boiler.

Dab the mixture into the silicone mold. If you wish to skip the white chocolate, add bits of gold leaf to the mold.

Refrigerate to set the chocolate.

Using the same method, melt the dark chocolate until runny.

Pour the dark chocolate over the swirled white chocolate (or gold leaf). Use enough to cover the entire bottom and sides of each mold cavity. Don't move it around too much, or you'll disturb the chocolate underneath.

Swiftly tap the mold on the counter to work out any air bubbles, then refrigerate until set. The chocolate shouldn't be too hot here, or it will run off the sides and pool at the bottom.

Once the chocolate is set, add the filling, leaving a tiny bit of space around the perimeter so that when you add more chocolate, it will run along the sides and reinforce them to improve structure.

Pour the remaining dark chocolate over the filling. Smooth it to cover the filling completely, then swiftly tap the filled mold on the countertop to work out air bubbles.

Return to the fridge for an hour to set.

Unmold and enjoy.