Pistachio Dubai Chocolate Bark (Printable Version)

Decadent layers of dark and white chocolate with roasted pistachios and crisp phyllo create a delightful, crunchy snack.

# Ingredient List:

→ 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 - 0.5 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 and stack them. Cut the stack into rectangles approximately 2 x 1.2 inches.
03 - Arrange the phyllo rectangles on the baking sheet. Evenly sprinkle with sugar and cardamom. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Using a double boiler, melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto a parchment-lined tray, spreading into a 10 x 8 inch rectangle.
06 - While chocolate is soft, scatter baked phyllo pieces evenly on top, pressing lightly. Sprinkle chopped pistachios generously over the phyllo layer.
07 - Melt white chocolate using the double boiler method and drizzle decoratively over the bark.
08 - Add extra chopped pistachios and dried rose petals, if using, for garnish.
09 - Allow bark to set at room temperature or refrigerate for 30 minutes until fully hardened.
10 - Break bark into pieces and serve.

# Expert Tips:

01 -
  • It looks like you spent hours at a professional patisserie, but honestly takes less time than watching a movie.
  • The contrast of textures—buttery phyllo, smooth chocolate, and nutty pistachios—creates an addictive bite every single time.
02 -
  • Phyllo browns quickly—keep a close eye during baking or you'll end up with burnt shards instead of crispy treasure.
  • If your chocolate seizes or becomes grainy while melting, a tiny drop of coconut oil or cocoa butter stirred in can sometimes save it, but prevention is easier.
03 -
  • Buy good quality chocolate—it's the star of this show, so invest in something you'd actually enjoy eating straight from the bar.
  • Work with phyllo at room temperature and keep unused sheets covered with a damp towel so they don't dry out and crack.
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