Pistachio Dubai Chocolate Bark (Printable Version)

Rich chocolate meets crunchy pistachios and crisp phyllo in a Middle Eastern-inspired homemade treat.

# What You'll Need:

→ Chocolate Layer

01 - 10.6 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 - 1/2 tsp ground cardamom (optional)

→ Garnish

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

# Steps:

01 - Preheat 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 proceed. Cut the stack into small rectangles approximately 2x1.2 inches.
03 - Arrange phyllo pieces evenly on the baking sheet. Sprinkle with sugar and cardamom. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl set over simmering water, stirring until smooth.
05 - Pour the melted dark chocolate onto parchment-lined baking tray, spreading into a rectangle about 10x8 inches.
06 - While chocolate remains soft, scatter the baked phyllo pieces evenly over it, pressing gently to adhere.
07 - Sprinkle chopped pistachios generously over the phyllo layer.
08 - Using the double boiler, melt white chocolate and drizzle decoratively over the bark.
09 - Top with extra chopped pistachios and dried rose petals if desired.
10 - Allow the bark to set at room temperature or refrigerate for 30 minutes until fully hardened. Break into pieces and serve.

# Expert Advice:

01 -
  • It tastes indulgent and fancy but honestly takes less time than heating up leftovers.
  • The texture contrast—crispy phyllo against silky chocolate against crunchy nuts—keeps every bite interesting.
  • It comes together without any baking skills or special equipment beyond what's already in your kitchen.
02 -
  • Phyllo must be completely cool before it hits the chocolate, or the residual heat will melt it and turn your crisp layer into a soggy disappointment—I learned this on my first attempt.
  • Melting chocolate over direct heat, not a proper double boiler, will seize it into a grainy mess that can't be salvaged, so patience with the simmer is essential.
  • The room temperature setting is actually gentler on the chocolate than refrigeration, which can cause bloom (those gray streaks); if you do chill it, bring it back to room temperature before serving for the best flavor.
03 -
  • If you can't find rose petals, skip them entirely rather than substituting—they're a garnish, not essential, and a mediocre substitute will distract from what's actually amazing here.
  • Make sure your pistachios smell fresh and vibrant when you open the bag; stale nuts will make the whole thing taste flat, so buy from places with high turnover.
  • If you're feeling confident, try brushing the phyllo with clarified butter instead of whole butter—it browns even more evenly and tastes slightly more sophisticated.
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