Pistachio Dubai Chocolate Bark (Print)

Indulge in layered chocolate, pistachios, and crisp phyllo for an irresistible flavorful treat.

# Ingredients:

→ 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

# Instructions:

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

# Pro Tips:

01 -
  • It looks impossibly fancy but honestly takes less time than a trip to the bakery.
  • The crunch of phyllo against creamy chocolate and buttery pistachios hits every texture your brain craves.
  • One batch makes enough to impress guests or hide in your fridge for quiet moments.
02 -
  • Don't skip cooling the phyllo—I learned this the hard way when warm phyllo turned my beautiful layers into a soggy mess.
  • Temperature control matters; melting chocolate slowly over low heat is the difference between glossy and grainy.
  • The chocolate layer doesn't need to be perfectly even because the toppings hide imperfections and the irregular breaks add charm.
03 -
  • If phyllo cracks while stacking, just keep layering—imperfect phyllo becomes character-filled phyllo once it's baked.
  • Melted white chocolate drizzled from a fork gives you more control than pouring, though controlled chaos looks better anyway.
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