Pistachio Dubai Chocolate Bark (Printable View)

Layers of dark and white chocolate paired with crunchy pistachios and crisp phyllo pastry create a rich 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 - ½ tsp ground cardamom (optional)

→ Garnish

08 - 2 tbsp edible dried rose petals (optional)
09 - Extra chopped pistachios for garnish

# How to Make It:

01 - Preheat the oven to 350°F. 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 approximately 2x1.2 inches.
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, stirring until smooth.
05 - Pour the melted dark chocolate onto a parchment-lined baking tray, spreading into a 10x8 inch rectangle.
06 - While the chocolate is still soft, scatter the baked phyllo pieces evenly over the top, pressing gently into the chocolate.
07 - Sprinkle the chopped pistachios generously over the phyllo layer.
08 - Melt the white chocolate using the same double boiler method and drizzle decoratively over the bark.
09 - Garnish with extra chopped pistachios and dried rose petals if desired.
10 - Let the bark set at room temperature or refrigerate for 30 minutes until fully hardened. Break into pieces and serve.

# Expert Tips:

01 -
  • It looks incredibly impressive but comes together in less than half an hour.
  • The contrast between smooth chocolate and crispy phyllo is absolutely addictive.
  • You can customize it with your favorite toppings or spices.
02 -
  • Do not let any water get into the melting chocolate or it will seize up and turn grainy.
  • If your phyllo tears while you are working with it, just piece it together. No one will notice once it is baked.
  • Refrigerating the bark makes it set faster, but too much time in the fridge can dull the chocolate shine.
03 -
  • Use a sharp knife to chop the chocolate into small, even pieces so it melts faster and more evenly.
  • If the white chocolate drizzle hardens before you finish, just reheat it gently for a few seconds.
  • For extra drama, add a light dusting of edible gold flakes or a drizzle of tahini before the chocolate sets.
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