Kataifi Chocolate Crunch Bark (Printable)

Crisp chocolate bark with shredded kataifi, pistachios, and sea salt for a unique, crunchy dessert experience.

# 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)

# Directions:

01 - Preheat oven to 340°F. 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 7–9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt chopped dark chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
05 - Fold the 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 inches thick onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares to serve.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour with zero fussy techniques.
  • The contrast of crispy kataifi against creamy chocolate feels luxurious without being pretentious.
  • You can make a whole batch for gifts or just break off a piece whenever you need something that feels special.
02 -
  • Don't skip toasting the kataifi—raw phyllo tastes papery and tough; toasted, it becomes the textural magic that makes this bark special.
  • The chocolate will seem too soft right after spreading, but an hour in the fridge makes all the difference between a puddle and something you can actually break into pieces.
03 -
  • Don't rush the toasting step—golden kataifi is crispy and delicious; burnt kataifi tastes bitter and ruined.
  • If your chocolate seizes (becomes grainy) while melting, add a tiny bit of coconut oil or cocoa butter to smooth it back out, then use it as is.
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