Kataifi Chocolate Crunch Bark (Printable Version)

Crisp chocolate bark with shredded kataifi, pistachios, and sea salt offering a rich, crunchy texture.

# Ingredient List:

→ 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 the kataifi strands and toss with melted butter until lightly coated.
03 - Spread kataifi evenly on the baking sheet. Bake for 7 to 9 minutes, stirring halfway, until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring until smooth.
05 - Fold the cooled crisp kataifi and most of the chopped pistachios into the melted chocolate, reserving some nuts for topping.
06 - Spread the mixture evenly about 0.4 inch thick on a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour until fully firm. Break into shards or squares before serving.

# Expert Tips:

01 -
  • It feels like a fancy bakery creation but takes less time than most people spend scrolling their phones.
  • The contrast of textures—crispy kataifi, creamy chocolate, crunchy pistachios—keeps your mouth interested with every bite.
  • It's the kind of dessert that makes people ask for the recipe, then seem amazed when you tell them how simple it actually is.
02 -
  • If your chocolate seizes and becomes grainy during melting, don't panic—stir in a teaspoon of coconut oil or a few drops of vegetable oil, and it will smooth out like magic.
  • Don't skip cooling the kataifi completely before folding it in; warm kataifi will soften when it meets hot chocolate, and you'll lose that crucial crunch that makes this special.
03 -
  • Buy good chocolate and use it within a month of opening; chocolate develops a bloom over time, and while it's still edible, fresh chocolate tastes noticeably better.
  • If you can't find kataifi in your area, shredded phyllo sheets can be separated and used as a substitute, though the texture will be slightly less delicate.
Go Back