Kataifi Chocolate Crunch Bark (Print Version)

Crisp dark chocolate bark layered with buttery kataifi and pistachios, finished with flaky sea salt.

# What You'll 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)

# How to Make It:

01 - Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
02 - Gently separate the kataifi strands and toss them with melted butter until lightly coated.
03 - Spread the buttered kataifi evenly 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 in a heatproof bowl over simmering water or in 30-second increments in the microwave, 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 chocolate mixture evenly, approximately 0.4 inch (1 cm) thick, onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt evenly over the top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares before serving.

# Expert Advice:

01 -
  • The kataifi stays impossibly crispy even after folding into warm chocolate, giving you that satisfying crunch with every bite.
  • It looks sophisticated enough to impress guests but takes barely thirty minutes from start to finish.
  • Pistachios and dark chocolate are a naturally perfect pairing, and the sea salt brings out flavors you didn't know were hiding.
02 -
  • Don't skip cooling the kataifi completely before folding it into chocolate; warm strands will soften and you'll lose that signature crunch that makes people stop and ask what's different.
  • The chocolate will seem quite thick when you fold in the kataifi, but that's exactly what you want—it holds the mixture together and creates that satisfying snap when you bite through.
03 -
  • If you can't find proper kataifi, crispy chow mein noodles or even crushed phyllo sheets will give you that textural surprise, though the flavor won't be quite the same.
  • Always taste your chocolate before melting—sometimes a subtle bitterness in the cacao makes all the difference, and sampling first lets you know if you need to balance it with something sweeter or more salt.
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