Kataifi Chocolate Crunch Bark (Printable)

A crisp dark chocolate treat combining crunchy kataifi and pistachios with 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)

# Steps:

01 - Set oven to 340°F and line a baking sheet with parchment paper.
02 - Gently separate kataifi strands and toss with melted butter until lightly coated.
03 - Spread 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 dark chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
05 - Fold cooled kataifi and most chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread mixture evenly about 1 cm thick onto parchment-lined tray. Sprinkle reserved pistachios and sea salt 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 adds an unexpected crunch that makes every bite feel like a discovery.
  • It looks stunning on a platter and tastes even better than it photographs.
  • You can make it in under half an hour, yet it feels like a labor of love.
  • The balance of bitter chocolate, sweet pistachios, and salt is utterly addictive.
02 -
  • Let the kataifi cool completely before folding it into the chocolate, or the heat will seize the chocolate and ruin the texture.
  • Do not skip stirring the kataifi halfway through baking; the edges brown faster than the center, and uneven toasting means some bites are soggy while others taste burnt.
  • Use parchment paper, not wax paper, because wax paper will stick to the chocolate and tear when you try to peel it off.
03 -
  • Toast a little extra kataifi and keep it in an airtight jar; it stays crispy for days and makes a brilliant topping for ice cream or yogurt.
  • Use a large, sharp knife to cut clean squares instead of breaking shards if you want a more elegant presentation for gifting.
  • Add a few drops of vanilla extract or a pinch of cinnamon to the melted chocolate for a warmer, spicier note that complements the pistachios beautifully.
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