Pistachio Dubai Chocolate Bark (Printable Version)

Layers of dark and white chocolate with pistachios and crisp phyllo create a rich, textured homemade delight.

# What You Need:

→ 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 - ½ tsp ground cardamom (optional)

→ Garnish

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

# Step-by-Step Directions:

01 - Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter, stacking them as you go. Cut the stack into small rectangles approximately 2x1.2 inches (5x3 cm).
03 - Arrange phyllo rectangles on the prepared baking sheet. Sprinkle evenly with granulated sugar and cardamom if using. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring continuously until smooth.
05 - Pour the melted dark chocolate onto a parchment-lined tray. Spread into a rectangle roughly 10x8 inches (25x20 cm).
06 - While the dark chocolate is still soft, scatter the baked phyllo pieces evenly on top, pressing gently to adhere.
07 - Generously sprinkle the chopped pistachios over the phyllo layer.
08 - Melt the white chocolate using the double boiler method. Drizzle decoratively over the bark.
09 - Garnish 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 before serving.

# Expert Advice:

01 -
  • It looks impossibly luxurious but takes barely half an hour from start to finish.
  • The contrast between crispy phyllo, melting chocolate, and crunchy pistachios creates a texture experience that keeps you reaching for another piece.
  • You can customize it endlessly—swap the chocolate type, skip the rose petals, or add your own touch without ruining the result.
02 -
  • The phyllo must be completely cooled before it touches the chocolate, or it'll soften and lose its signature crunch—I learned this the hard way on my second attempt.
  • Work quickly once you've melted the chocolate because it'll start to set as soon as you pour it, and that's actually when you have the best window to add your phyllo.
  • White chocolate can seize if it gets too hot, so keep your heat low and stir often—it only needs to be warm enough to drizzle smoothly.
03 -
  • Invest in good chocolate because it makes up the majority of this bark—cheap chocolate tastes like cheap chocolate, no matter what you layer on top.
  • If your phyllo tears slightly while you're working, it's fine; just butter it anyway and bake it—it'll still crisp up beautifully and nobody will know the difference once it's layered into the finished bark.
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