Kataifi Chocolate Crunch Bark (Print View)

Crisp chocolate bark with golden kataifi, pistachios, and sea salt offering unique Mediterranean fusion flavors.

# Components:

→ Chocolate & Toppings

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 tablespoon unsalted butter, melted
05 - Pinch of flaky sea salt (optional)

# Directions:

01 - Set the oven to 340°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Gently separate kataifi strands and toss with melted butter, ensuring an even, light coating.
03 - Evenly spread kataifi on the lined baking sheet and bake for 7 to 9 minutes, stirring once halfway until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring until completely smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread the chocolate mixture evenly about 0.4 inches thick onto a parchment-lined tray. Sprinkle with reserved pistachios and flaky sea salt.
07 - Refrigerate until fully set, at least 1 hour. Break into 12 pieces before serving.

# Expert Advice:

01 -
  • The contrast between crispy, buttered kataifi and smooth melted chocolate feels like a small luxury that takes almost no skill to pull off.
  • Pistachios add a subtle earthiness that keeps this from tasting like every other chocolate treat you've made.
  • Ready in under an hour from start to finish, including cooling time, so you can satisfy a craving without planning ahead.
02 -
  • If your kataifi isn't toasted first, it'll soften into the chocolate and you'll lose that satisfying crunch that makes this special—don't skip that step thinking it's extra work.
  • Letting the toasted kataifi cool for a minute before folding into chocolate prevents it from melting into oblivion and keeps those crispy strands distinct and texture-giving.
03 -
  • Toast your kataifi until it's noticeably golden and fragrant—pale and underdone means it'll go soft once it hits the chocolate.
  • If you don't have a double boiler, a heatproof bowl set over a pot of simmering water works just as well and gives you more control over the temperature.
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