Kataifi Chocolate Crunch Bark (Printable Version)

A crisp chocolate delight with golden kataifi strands and crunchy pistachios, finished with a touch of 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 tablespoon unsalted butter, melted
05 - Pinch of flaky sea salt (optional)

# Steps to Follow:

01 - Preheat oven to 340°F. 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 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 in 30-second microwave intervals, stirring until smooth.
05 - Fold the cooled kataifi and most chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Evenly spread the mixture about 0.4 inches thick onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares to serve.

# Additional Tips::

01 -
  • It's deceptively fancy but comes together in under an hour, making you look like a pastry wizard without the stress.
  • The contrast between crispy kataifi and smooth chocolate creates an addictive texture that keeps you reaching for just one more piece.
  • It's naturally vegetarian and hits that sweet-salty-savory note that satisfies in ways regular chocolate never could.
02 -
  • Don't skip cooling the kataifi completely before mixing it with chocolate; warm kataifi will soften and lose that satisfying crunch that makes this bark special.
  • If your chocolate starts to seize (becomes thick and grainy), rescue it by stirring in a tiny amount of coconut oil or butter—this happens more often than you'd think, and it's fixable.
  • The sea salt isn't just decoration; it's the secret that makes people pause mid-bite and say, 'Wait, what is that flavor?'
03 -
  • If you can't find kataifi at your local store, check Middle Eastern markets or order it online; it's worth seeking out because the texture it provides is genuinely irreplaceable.
  • Tempering chocolate isn't necessary for this bark, but if you want a higher shine and snap, feel free to temper it—the recipe works beautifully either way.
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