Kataifi Chocolate Crunch Bark (Printer View)

Crisp kataifi strands combined with dark chocolate and pistachios create a rich, textured 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)

# Method:

01 - Preheat oven to 340°F and line a baking sheet with parchment paper.
02 - Gently separate kataifi strands and toss with melted butter until lightly coated.
03 - Spread 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 using a double boiler or in 30-second microwave intervals, stirring until smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Evenly spread the mixture about 0.4 inch thick onto a parchment-lined tray. Sprinkle the 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 tastes like you spent hours in the kitchen, but it's done in under an hour including cooling time.
  • The kataifi stays impossibly crispy inside the chocolate, creating a textural contrast that keeps you coming back for more.
  • It's a conversation starter—nobody expects shredded phyllo in chocolate bark, and the reaction is always delightful.
02 -
  • The kataifi must be completely cool before it meets the chocolate, or all that crispness disappears and you're left with a soggy, sad bark.
  • Don't skip the sea salt—it's the secret that makes people ask what they're tasting and why it tastes so sophisticated.
  • Break the bark into irregular shards rather than perfect squares; it feels more elegant and actually tastes better somehow.
03 -
  • Don't just eyeball the chocolate—actually chop it into small, even pieces so it melts uniformly without hot spots that can burn.
  • Buy your kataifi from a Middle Eastern market if possible; the quality is dramatically better than what you'll find in the regular grocery store's specialty section.
  • If your kitchen is warm and the chocolate sets too slowly, speed things up by placing the tray in the freezer for 20–30 minutes instead of waiting the full hour in the fridge.
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