Kataifi Chocolate Crunch Bark (Print)

Crisp chocolate bark with kataifi strands, pistachios, and sea salt for unique Mediterranean-European flavor.

# Ingredients:

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01 - 10.6 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)

# Instructions:

01 - Preheat the oven to 340°F. Line a baking sheet with parchment paper.
02 - Gently separate the kataifi to loosen the strands, then toss with melted butter until lightly coated.
03 - Spread the kataifi evenly on the baking sheet and bake for 7 to 9 minutes, stirring halfway, until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water or in 30-second bursts in the microwave, stirring until smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving a handful of pistachios for garnish.
06 - Spread the mixture evenly to approximately 0.4 inch thickness on parchment-lined tray. Sprinkle the reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour or until fully set. Break into shards or squares before serving.

# Pro Tips:

01 -
  • It looks impossibly elegant yet requires no special skills or equipment
  • The crispy kataifi adds a texture you simply cannot get from any other ingredient
  • You can customize it endlessly with different chocolates, nuts, or spices
  • It keeps beautifully in the fridge and makes a stunning last-minute gift
02 -
  • Let the toasted kataifi cool completely before folding it into chocolate or it will melt the chocolate and turn soggy
  • Do not skimp on stirring the kataifi halfway through baking, uneven toasting means some parts stay pale and chewy while others burn
  • Use a gentle hand when folding the crispy strands into chocolate or you will crush them into dust instead of preserving that beautiful crunch
03 -
  • Toast a little extra kataifi and keep it in an airtight container to sprinkle over ice cream or yogurt later
  • Use a sharp knife dipped in hot water and wiped dry to cut clean squares instead of rustic shards
  • Add a tiny pinch of cayenne or espresso powder to the melted chocolate for unexpected depth
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