Pistachio Dubai Chocolate Bark (Print Version)

Rich chocolate layered with crunchy pistachios and crisp phyllo pastry, inspired by Dubai flavors.

# What You'll Need:

→ Chocolate Layer

01 - 10.5 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 oz white chocolate, chopped

→ Phyllo and Pistachio Layer

03 - 6 sheets phyllo dough, thawed
04 - 3.5 tbsp unsalted butter, melted
05 - 4.2 oz roasted unsalted pistachios, roughly chopped
06 - 2 tbsp granulated sugar
07 - 1/2 tsp ground cardamom (optional)

→ Garnish

08 - 2 tbsp edible dried rose petals (optional)
09 - Extra chopped pistachios

# How to Make It:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Lightly brush each phyllo sheet with melted butter and stack them. Cut the stack into rectangles approximately 2x1.2 inches.
03 - Arrange phyllo pieces on the baking sheet, sprinkle evenly with sugar and cardamom. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Using a double boiler, melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto a parchment-lined tray, spreading it into a 10x8 inch rectangle.
06 - Scatter cooled phyllo pieces evenly over the soft chocolate, pressing gently to adhere.
07 - Generously sprinkle chopped pistachios over the phyllo layer.
08 - Melt white chocolate using the double boiler method and drizzle decoratively over the bark.
09 - Top with extra pistachios and dried rose petals if desired. Let set at room temperature or refrigerate for 30 minutes until firm.
10 - Break bark into pieces and serve.

# Expert Advice:

01 -
  • It looks impossibly fancy but comes together in under an hour with zero special skills required.
  • The contrast between crispy phyllo, creamy chocolate, and crunchy pistachios keeps you reaching for just one more piece.
  • It genuinely tastes like something you'd pay a fortune for at a boutique bakery.
02 -
  • If your phyllo browns too fast, it means your oven runs hot—pull them out early and watch the next batch more closely.
  • The phyllo has to be fully cooled and crispy before it hits the chocolate, or it'll soften and lose that satisfying crunch.
  • Don't skip the parchment paper under the dark chocolate, or peeling it off later becomes an unnecessary battle.
03 -
  • Brush phyllo sheets with barely melted butter using a pastry brush with soft bristles—a clumsy hand or stiff brush rips the delicate dough.
  • If your kitchen is warm, keep the unused phyllo sheets covered with a damp towel while you work, or they'll dry out and become impossible to handle.
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