Pistachio Dubai Chocolate Bark (Printer View)

A layered chocolate bark with pistachios and crisp phyllo for a decadent, easy-to-make dessert.

# 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

# Method:

01 - Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter, stacking them as you go. Cut the stack into small rectangles about 2x1.2 inches (5x3 cm).
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 - Melt the dark chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth.
05 - Pour the melted dark chocolate onto a parchment-lined tray, spreading into a 10x8 inch (25x20 cm) rectangle.
06 - While the chocolate remains soft, scatter the baked phyllo pieces evenly over the top, pressing gently into the chocolate.
07 - Generously sprinkle the chopped pistachios over the phyllo layer.
08 - Using the same double boiler method, melt the white chocolate until smooth.
09 - Drizzle the melted white chocolate decoratively over the bark surface.
10 - Sprinkle extra chopped pistachios and dried rose petals if desired.
11 - Let set at room temperature or refrigerate for 30 minutes until completely hardened.
12 - Break into pieces and serve.

# Expert Advice:

01 -
  • It looks impossibly fancy but honestly comes together faster than scrolling through your phone for ten minutes.
  • The crunch of phyllo mixed with soft chocolate and buttery pistachios creates a texture that keeps you coming back for one more piece.
  • Everyone assumes you spent hours on this when really you just layered a few things and let chocolate do the work.
02 -
  • Don't let your chocolate bowls touch the water in the double boiler, or your chocolate will seize and become grainy—learn this by doing it wrong at least once, like I did.
  • Press the phyllo into the dark chocolate while it's still warm enough to be soft; if you wait too long, the chocolate will have set and your pieces won't stick properly.
  • Room temperature setting looks better than refrigerated because the chocolate doesn't bloom with a dull gray coating.
03 -
  • Keep your phyllo sheets between two damp kitchen towels as you work—this prevents them from drying out and getting impossible to handle before you even get to the butter.
  • If your phyllo cracks or shatters as you're cutting it, don't panic; those pieces are actually perfect scattered over the chocolate because they nestle into the cracks.
  • Brush melted butter onto phyllo with a very light hand—you only need a whisper of it, not a soaking, or the phyllo won't crisp up properly.
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