Kataifi Chocolate Crunch Bark (Printable Version)

A crisp, chocolate dessert featuring golden kataifi, crunchy pistachios, and a touch of sea salt.

# What You 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)

# Step-by-Step Directions:

01 - Preheat the 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 - Evenly spread kataifi on the baking sheet and bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate using a double boiler or in 30-second microwave intervals, stirring until smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread the mixture about 0.4 inches thick onto a parchment-lined tray. Sprinkle the remaining pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares to serve.

# Expert Advice:

01 -
  • The kataifi delivers a shatteringly crisp texture that makes every bite feel intentional and elegant.
  • It's harder to mess up than it sounds, giving you the confidence to make dessert that feels restaurant-quality.
  • The whole thing comes together in under an hour, cooling time included, so last-minute dinner guests won't catch you sweating.
02 -
  • Don't skip the cooling step for the kataifi; I learned this the hard way when I tried to speed things up, and the phyllo turned to mush inside the chocolate instead of staying crisp.
  • The chocolate-to-kataifi ratio matters—too much chocolate and the crisp texture gets lost, too little and you don't have enough richness to bind everything together.
03 -
  • Toast the kataifi at a lower temperature than you might instinctively reach for; high heat burns it to bitter in seconds, low and slow keeps it golden and sweet.
  • Chop the pistachios by hand rather than in a food processor so they stay chunky and maintain their presence in every bite.
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