Pistachio Dubai Chocolate Bark (Print View)

Indulge in layered chocolate with crunchy pistachios and crisp phyllo pastry, creating a rich sweet delight.

# Components:

→ 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

# Directions:

01 - Set the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter, stacking them carefully, then cut the stack into rectangles approximately 2x1.2 inches.
03 - Arrange phyllo pieces evenly on the baking sheet, sprinkle with sugar and cardamom, then bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Using a double boiler, melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour the melted dark chocolate onto a parchment-lined baking tray, spreading into a 10x8 inch rectangle.
06 - While the chocolate remains soft, evenly scatter the baked phyllo pieces on top, pressing lightly to incorporate.
07 - Generously sprinkle chopped pistachios over the phyllo layer.
08 - Melt the white chocolate using the double boiler technique as before.
09 - Drizzle melted white chocolate decoratively over the bark, then garnish with extra pistachios and dried rose petals if desired.
10 - Allow the bark to set at room temperature or refrigerate for 30 minutes until fully hardened.
11 - Break into pieces and serve as a refined confection.

# Expert Advice:

01 -
  • It feels like an impressive homemade luxury that actually comes together in under an hour, with minimal fuss.
  • The texture contrast—crisp phyllo, snappy pistachios, and silky chocolate—hits all the right notes in every bite.
  • You'll impress people without spending a fortune or needing advanced baking skills.
02 -
  • Don't let your phyllo sheets get too brown in the oven—they should be golden and crispy, not burnt, because overcooked phyllo tastes bitter and loses its delicate texture.
  • The double boiler method is essential because direct heat can seize chocolate; if your chocolate ever feels grainy or too thick, add a tiny drizzle of coconut oil and stir gently back to smoothness.
  • Break the bark into uneven, jagged pieces rather than cutting with a knife—they look more artisanal and the irregular edges give you more contrast in texture.
03 -
  • Test your phyllo crispness while it's still warm from the oven—if it's floppy when it cools, it wasn't done long enough, so add a minute or two next time.
  • The white chocolate drizzle doesn't need to be perfect; in fact, the more organic and less controlled it looks, the more artisanal the bark becomes.
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