Kataifi Chocolate Crunch Bark (Printable)

A crisp chocolate bark combining shredded kataifi, pistachios, and sea salt for a unique flavor fusion.

# What You 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)

# Steps:

01 - Preheat oven to 340°F. Line a baking sheet with parchment paper.
02 - Gently separate kataifi strands to loosen. Toss with melted butter until lightly coated.
03 - Spread kataifi evenly on the prepared baking sheet. Bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
05 - Fold the cooled, crispy kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread the mixture evenly to about 0.4 inch thickness onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt evenly over the surface.
07 - Refrigerate for at least 1 hour or until completely firm. Break into shards or squares to serve.

# Expert Tips:

01 -
  • The contrast between crisp, buttery kataifi and silky chocolate creates a texture that keeps surprising you with every bite.
  • It looks impressively gourmet but genuinely comes together in under an hour, making it perfect for unexpected guests or quiet evenings to yourself.
  • This is the kind of dessert that tastes like it belongs in a fancy bakery, yet it lives in your fridge waiting for you.
02 -
  • The kataifi must be completely cool before mixing with chocolate, otherwise it will soften and lose that crucial crunch that makes this dessert special.
  • Don't over-stir the melted chocolate—a few gentle folds with the spatula are all you need to combine everything without deflating the crispness you worked to create.
03 -
  • Break the bark into shards rather than neat squares—they look more inviting and feel more special, like you stumbled upon treasure rather than carefully portioned dessert.
  • Keep a piece in the freezer and bite into it straight from cold; the contrast between the icy chocolate and the crisp kataifi is genuinely transcendent.
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