Pistachio Dubai Chocolate Bark (Printable)

Rich chocolate layers combined with crunchy pistachios and crisp phyllo create an indulgent Middle Eastern-inspired treat.

# What You Need:

→ Chocolate Layer

01 - 10.6 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 - 4.2 oz roasted unsalted pistachios, roughly chopped
06 - 2 tbsp granulated sugar
07 - 1/2 tsp ground cardamom (optional)

→ Garnish

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

# Steps:

01 - Set the oven to 350°F and line a large baking sheet with parchment paper.
02 - Lightly brush each phyllo sheet with melted butter, stack them, then cut into rectangles approximately 2x1.2 inches.
03 - Arrange phyllo rectangles on the baking sheet, sprinkle evenly with sugar and cardamom, then bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water, stirring continuously until smooth.
05 - Pour melted dark chocolate onto a parchment-lined baking tray and spread into a 10x8 inch rectangle.
06 - While the chocolate remains soft, evenly scatter baked phyllo pieces on top and press gently, then sprinkle chopped pistachios generously over them.
07 - Using the double boiler method, melt the white chocolate and drizzle decoratively over the assembled layers.
08 - Optionally garnish with extra pistachios and dried rose petals for added visual appeal.
09 - Allow the bark to set at room temperature or refrigerate for 30 minutes until firm. Break into 12 pieces and serve.

# Expert Advice:

01 -
  • It looks absolutely stunning on a plate, which means you get all the compliments with minimal effort.
  • The texture game is unreal—crispy phyllo, creamy chocolate, and that pistachio crunch all in one bite.
02 -
  • Don't skip cooling the phyllo completely before layering it into the chocolate—if it's warm, it'll soften the chocolate and create a soggy mess instead of distinct layers.
  • Use a double boiler for melting the chocolate, not a microwave; it gives you much more control and prevents the chocolate from scorching or seizing up on you.
03 -
  • Cut your bark into pieces while it's still cool but not completely hardened—if it's room temperature and fully set, it can shatter into odd shards instead of clean pieces.
  • Store it in layers separated by parchment paper in an airtight container so the pieces don't stick together or absorb moisture from the air.
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