Save I stumbled on this idea after burning through half a box of kataifi trying to make kunafa and realizing I had leftover strands with nowhere to go. Someone at a potluck once told me that crispy phyllo tastes like edible gold when it hits chocolate, and I laughed it off until I actually tried it. The crunch is absurd in the best way. Now I keep kataifi in my pantry year-round just to justify making this bark on a whim.
I made this for a friend who doesnt usually eat dessert, and she broke off three pieces before admitting she might have a new problem. We sat on her kitchen floor with the tray between us, and she kept saying it tasted like a baklava had a baby with a chocolate bar. I havent stopped thinking about that description since.
Ingredients
- High-quality dark chocolate (300 g, 60 to 70 percent cacao), chopped: This is the backbone of the bark, so dont skimp on quality or youll taste the regret in every bite.
- Kataifi (100 g): Shredded phyllo that crisps up like tiny golden wires when baked, adding texture that regular phyllo just cant match.
- Shelled pistachios (75 g), roughly chopped: They bring color, crunch, and a slight earthiness that balances the sweetness of the chocolate.
- Unsalted butter (1 tbsp), melted: Just enough to help the kataifi brown evenly without getting greasy or heavy.
- Flaky sea salt (pinch, optional): A tiny sprinkle cuts through the richness and makes the chocolate taste more like itself.
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 170 degrees Celsius and line a baking sheet with parchment paper. This keeps cleanup simple and prevents sticking.
- Loosen and Butter the Kataifi:
- Gently pull apart the kataifi strands so they separate like tangled hair, then toss them with melted butter until lightly coated. Dont drench them, just a light gloss.
- Bake Until Golden:
- Spread the buttered kataifi evenly on your prepared sheet and bake for 7 to 9 minutes, stirring halfway through so it crisps evenly. Let it cool completely before touching the chocolate or it will melt on contact.
- Melt the Chocolate:
- Use a double boiler or microwave in 30-second bursts, stirring between each round until the chocolate is smooth and glossy. Overheating will make it grainy, so go slow.
- Fold in the Crunch:
- Mix the cooled kataifi and most of the chopped pistachios into the melted chocolate, saving a handful of pistachios for the top. The mixture should look shaggy and wild.
- Spread and Finish:
- Pour the chocolate mixture onto a parchment-lined tray and spread it about 1 centimeter thick. Scatter the reserved pistachios and a pinch of flaky sea salt over the top.
- Chill and Break:
- Refrigerate for at least an hour until fully set, then break into shards or squares with your hands. The uneven edges make it look rustic and intentional.
Save The first time I served this at a dinner party, someone asked if I bought it from a fancy chocolatier, and I just smiled and said nothing. It sat on the table between cheese and fruit, and by the end of the night the tray was empty except for a few pistachio crumbs. I realized then that sometimes the best recipes are the ones people assume you didnt make yourself.
Flavor Variations You Can Try
Swap the dark chocolate for milk or white if you want something sweeter and less intense. A pinch of ground cardamom or a few strands of orange zest folded into the chocolate adds a subtle warmth that plays beautifully with the pistachio. I once added a tiny drizzle of tahini on top before it set, and it tasted like a grown-up candy bar.
How to Store It Without Losing the Crunch
Keep the bark in an airtight container in the fridge for up to a week, layering parchment between pieces if you stack them. Room temperature will soften the chocolate and make the kataifi lose its snap, so the cold is your friend here. If you live somewhere humid, the fridge is non-negotiable.
Serving Suggestions and Little Touches
This pairs beautifully with strong coffee or a cup of mint tea, the bitterness cuts right through the sweetness. You can also crumble it over vanilla ice cream or fold small pieces into whipped cream for a quick dessert topping.
- Serve it on a wooden board with dried figs and honeycomb for a striking presentation.
- Wrap individual pieces in wax paper and tie with twine for edible gifts that actually feel personal.
- Let it come to cool room temperature for a few minutes before serving so the chocolate softens just slightly on the tongue.
Save This bark has become my go-to when I want to look like I tried harder than I did. It tastes like something you would find in a glass case, but it lives happily in your fridge waiting for the next excuse to break off a piece.
Recipe FAQs
- → What is kataifi and how is it used here?
Kataifi is shredded phyllo dough that crisps up when baked. It adds a crunchy, buttery texture to the chocolate bark.
- → Can I use other types of chocolate?
Yes, milk or white chocolate can be substituted for a sweeter variation, though dark chocolate balances well with the nuts and kataifi.
- → How do I achieve the kataifi’s crispiness?
Toss kataifi with melted butter and bake it until golden and crisp before combining with melted chocolate.
- → What role do pistachios play in this treat?
Pistachios add a crunchy nutty contrast that complements both the kataifi and the rich chocolate layers.
- → How should I store the finished bark?
Keep it in an airtight container refrigerated for up to one week to maintain freshness and texture.