Pistachio Dubai Chocolate Bark (Printable)

Indulge in layered chocolate with crunchy pistachios and crisp phyllo, inspired by Dubai’s vibrant dessert trends.

# What You 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 - 0.5 tsp ground cardamom (optional)

→ Garnish

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

# Steps:

01 - Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter, stacking them sequentially. Cut the stacked sheets into rectangles approximately 2x1.2 inches (5x3 cm).
03 - Arrange phyllo rectangles evenly on the prepared baking sheet. Sprinkle with granulated sugar and cardamom if using. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Using a double boiler, melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto a parchment-lined baking tray, spreading into a rectangle about 10x8 inches (25x20 cm).
06 - While chocolate remains soft, scatter baked phyllo pieces evenly over the surface, pressing gently to adhere.
07 - Generously scatter chopped pistachios atop the phyllo layer.
08 - Melt white chocolate in the double boiler using the same method. Drizzle decoratively over the pistachio and phyllo layers.
09 - Sprinkle additional chopped pistachios and dried rose petals over the bark as desired.
10 - Allow the bark to set at room temperature or refrigerate for 30 minutes until fully firm. Break into pieces and serve.

# Expert Tips:

01 -
  • It looks like you spent all day on it, but you're done in under an hour with minimal cleanup.
  • The contrast of textures—crispy phyllo crunch against smooth chocolate—keeps you reaching for just one more piece.
  • It tastes expensive and special, which makes sharing it with friends feel like a genuine gift.
02 -
  • The phyllo has to be completely cool before it meets the chocolate, or it'll turn into sad, limp pieces instead of staying crispy.
  • Don't use a microwave to melt the chocolate unless you're okay with the risk of overheating it into a seized, grainy mess—the double boiler is your friend here.
  • Timing matters: add the phyllo when the chocolate is still soft but not piping hot, or you'll either melt your layers or they won't stick.
03 -
  • Use a sharp, hot knife dipped in hot water to break the bark cleanly if you want neater pieces instead of rustic shards—wipe and reheat the knife between cuts.
  • If your phyllo starts to crack while brushing with butter, just work slowly and gently; torn phyllo still crisps beautifully and honestly adds character.
  • Room temperature chocolate spreads easier than cold chocolate, so don't refrigerate it before spreading—pour it while it's still warm and fluid.
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