Kataifi Chocolate Crunch Bark (Print View)

Crisp chocolate bark with shredded kataifi, pistachios, and sea salt for a unique flavor fusion.

# Components:

→ 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 tablespoon 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 kataifi strands and toss them with melted butter until lightly coated.
03 - Spread kataifi evenly on the prepared 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 microwave in 30-second increments, stirring until smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving a handful for topping.
06 - Spread the mixture about 0.4 inch thick onto a parchment-lined tray. Sprinkle the reserved pistachios and flaky sea salt over the top.
07 - Refrigerate for at least 1 hour until fully set. Break into pieces to serve.

# Expert Advice:

01 -
  • The kataifi gets impossibly crisp and shatters like golden glass in every bite.
  • Its fancy enough to gift but ridiculously easy to throw together on a Tuesday.
  • The combination of butter toasted phyllo and dark chocolate feels indulgent without being heavy.
02 -
  • The kataifi must be completely cool before you fold it into the chocolate, or it will go soggy and lose all its crunch.
  • If your chocolate seems too thick after folding in the kataifi, you can gently rewarm it for a few seconds to make spreading easier.
03 -
  • If you cant find kataifi, try using toasted shredded wheat cereal or even crushed phyllo pastry as a substitute.
  • For a more dramatic presentation, drizzle a little white chocolate over the top before it sets.
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