Pistachio Dubai Chocolate Bark (Printable Version)

Rich chocolate and crunchy pistachios layered over crisp phyllo create an irresistible sweet indulgence.

# What You'll Need:

→ 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 - 4.2 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 to Follow:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter, stacking them as you go. Cut the stack into rectangles approximately 2x1.2 inches.
03 - Arrange phyllo pieces on the baking sheet. Sprinkle evenly with sugar and cardamom. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Melt 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 it into a rectangle about 10x8 inches.
06 - While chocolate is still soft, scatter baked phyllo pieces evenly on top, pressing gently into the chocolate.
07 - Generously sprinkle chopped pistachios over the phyllo layer.
08 - Melt white chocolate using the same double boiler method and drizzle decoratively over the bark.
09 - Add extra chopped pistachios and dried rose petals, if desired, as garnish.
10 - Allow the bark to set at room temperature or refrigerate for 30 minutes until firm. Break into 12 pieces and serve.

# Additional Tips::

01 -
  • It looks like a fancy dessert but takes less time than most people think to actually make.
  • The contrast of crispy phyllo, smooth chocolate, and crunchy pistachios in every bite is genuinely addictive.
  • You can customize it with cardamom or rose petals if you're feeling adventurous, or keep it simple.
02 -
  • Don't overbutter the phyllo or it won't crisp up properly—less is actually more here, even though it feels wrong while you're doing it.
  • Working with phyllo means moving quickly; if it starts drying out, keep the unused sheets under a damp cloth so they stay pliable.
  • The white chocolate drizzle will harden quickly, so practice your drizzle pattern in the air before you commit it to the bark.
03 -
  • If your chocolate seizes during melting (which happens when water gets into it), stay calm—a little vegetable oil stirred in can sometimes rescue it.
  • The white chocolate drizzle is easier to execute if you melt it in a squeeze bottle or use a fork to deliberately drizzle it rather than trying to spread it evenly.
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