Kataifi Chocolate Crunch Bark (Print Version)

Crisp dark chocolate combined with golden kataifi and pistachios for a delightful fusion treat.

# What You'll Need:

→ Chocolate & Toppings

01 - 10.5 oz high-quality dark chocolate (60–70% cacao), chopped
02 - 3.5 oz kataifi (shredded phyllo dough)
03 - 2.6 oz shelled pistachios, roughly chopped
04 - 1 tbsp unsalted butter, melted
05 - Pinch of flaky sea salt (optional)

# How to Make It:

01 - Preheat the oven to 340°F. Line a baking sheet with parchment paper.
02 - Gently separate the kataifi strands to loosen them. Toss with melted butter until evenly coated.
03 - Spread the kataifi evenly on the prepared baking sheet. Bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in 30-second intervals in the microwave, stirring until smooth.
05 - Fold the cooled, crisp kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread the mixture evenly, about 1 cm thick, onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt over the top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares before serving.

# Expert Advice:

01 -
  • It transforms humble shredded dough into something that feels expensive and complicated but takes less than half an hour.
  • The contrast between deep chocolate and nutty pistachio crunch is wildly satisfying, like biting into a secret you want to keep.
  • You can make it look impressive with zero pastry skills, just a tray and a fridge.
02 -
  • If you add the kataifi while its still warm, it will soften the chocolate and turn the whole thing into a sticky mess instead of a crisp bark.
  • Chopping the chocolate into small, even pieces helps it melt smoothly without seizing up or scorching in patches.
03 -
  • Stir the kataifi halfway through baking or the edges will burn while the center stays pale and chewy.
  • Use a serrated knife to score the bark before it sets completely if you want clean, even pieces instead of rustic shards.
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