Pistachio Dubai Chocolate Bark (Printable)

Layers of dark and white chocolate with crunchy pistachios on crisp phyllo create a decadent homemade delight.

# 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 - 4.25 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

# Directions:

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 stacked sheets into rectangles approximately 2x1 inch.
03 - Arrange phyllo rectangles 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 dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto parchment-lined baking tray, spreading into a 10x8 inch rectangle.
06 - While chocolate is still soft, scatter cooled phyllo pieces evenly on top, pressing gently into the chocolate.
07 - Generously scatter chopped pistachios over the phyllo layer.
08 - Using the same double boiler method, melt white chocolate until smooth.
09 - Drizzle melted white chocolate decoratively over the top of the bark.
10 - Finish with extra pistachios and dried rose petals if desired. Let the bark set at room temperature or refrigerate for 30 minutes until firm.
11 - Break into 12 pieces and serve.

# Expert Advice:

01 -
  • It looks impossibly fancy but honestly takes less time than baking cookies.
  • The textural contrast between crispy phyllo, crunchy pistachios, and silky chocolate is genuinely addictive.
  • You can make it ahead and it actually gets better as it sits, so it's perfect for gatherings.
02 -
  • Phyllo dough hates humidity—if your kitchen is steamy from boiling water or something, keep that phyllo covered with a damp cloth or it'll shatter before you even get to bake it.
  • Dark chocolate will seize if even a tiny drop of water gets into it, so dry your bowls completely and stir gently; if it does seize, a teaspoon of coconut oil stirred in can sometimes save it.
  • The bark sets better in the fridge than at room temperature, and it stays crispy longer that way too.
03 -
  • If white chocolate is finicky about melting, break it into smaller pieces and melt it over water that's barely simmering—slower is always better.
  • Store this bark in the coolest part of your kitchen away from sunlight, and it'll stay crispy and snappy for up to a week without refrigeration.
Return