Kataifi Chocolate Crunch Bark (Printable View)

A crisp blend of kataifi, dark chocolate, pistachios, and sea salt creating a rich crunchy 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)

# How to Make It:

01 - Set 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 through, until crisp and golden. Allow to cool completely.
04 - Melt dark chocolate in a heatproof bowl over simmering water (double boiler) or in 30-second microwave increments, stirring until smooth.
05 - Fold cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for garnish.
06 - Spread the mixture evenly about 0.4 inch thick on a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least one hour or until fully set. Break into shards or squares before serving.

# Expert Tips:

01 -
  • It delivers an incredible contrast between silky chocolate and shattering crunch that feels both luxurious and playful.
  • You can make it in under 30 minutes with just a handful of ingredients, most of which you probably already have.
  • The kataifi adds a golden, buttery texture that store bought bark could never replicate.
  • Its impressive enough for gifting but forgiving enough for a Tuesday night sweet craving.
02 -
  • Let the kataifi cool completely before folding it into the chocolate, or the heat will melt the chocolate too fast and turn everything into a clumpy mess.
  • Dont skip stirring the kataifi halfway through baking, the edges brown faster than the center and you want every strand crisp and golden.
  • Use a heatproof bowl that fits snugly over your pot for the double boiler, if water splashes into the chocolate it will seize and become grainy.
03 -
  • Chop your chocolate finely and evenly so it melts at the same rate, no burnt bits or stubborn chunks.
  • Press the toppings gently into the surface before chilling so they stay put when you break the bark into pieces.
  • If you want extra drama, drizzle a little white chocolate over the top before it sets, it looks stunning and adds another layer of flavor.
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