Kataifi Chocolate Crunch Bark (Printable Version)

Crispy kataifi strands blend with rich chocolate and pistachios, accented by sea salt for a flavorful crunch.

# What You'll 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 the kataifi to loosen the strands, then toss with melted butter until lightly coated.
03 - Spread kataifi evenly on the prepared baking sheet and bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt the chopped dark chocolate in a heatproof bowl over simmering water using a double boiler, or heat in 30-second intervals in the microwave, stirring until smooth.
05 - Fold the cooled, crispy kataifi and most of the chopped pistachios into the melted chocolate, reserving a handful of pistachios for garnish.
06 - Spread the chocolate mixture evenly onto a parchment-lined tray to a thickness of approximately 0.4 inch. Sprinkle the reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour or until fully set. Break into shards or squares before serving.

# Expert Advice:

01 -
  • The kataifi adds a texture you won't find in ordinary chocolate bark—crispy and almost feathery against the smooth chocolate.
  • It's impressive enough to gift or serve at a dinner party, but easy enough that you won't stress while making it.
  • The pistachio and sea salt finish feels sophisticated without requiring any fancy techniques or ingredients.
02 -
  • Let the kataifi cool completely before folding it into chocolate, or it will soften from the heat and lose that prized crunch.
  • Don't stir the chocolate too vigorously once the kataifi is in, or you'll break those beautiful, delicate strands into crumbs.
  • The butter is essential for making the kataifi crisp—skipping it leaves you with chewy phyllo, which defeats the whole purpose.
03 -
  • If your chocolate starts to seize or harden before you finish spreading it, gently reheat it in 10-second bursts to loosen it up again.
  • Break the bark into irregular shards rather than neat squares—they look more artisanal and are more fun to eat that way.
Return