Pistachio Dubai Chocolate Bark (Print View)

Decadent dark and white chocolate layers with crunchy pistachios and crisp phyllo for a delightful sweet treat.

# Components:

→ 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 - ½ tsp ground cardamom (optional)

→ Garnish

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

# Directions:

01 - Set the oven to 350°F. Line a large baking sheet with parchment paper.
02 - Lightly brush each phyllo sheet with melted butter, stacking them as you go. Cut the stack into rectangles approximately 2x1.2 inches.
03 - Arrange the phyllo pieces on the baking sheet. Evenly sprinkle with sugar and cardamom. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - In a heatproof bowl set over simmering water, melt the dark chocolate, stirring until smooth.
05 - Pour melted dark chocolate onto parchment-lined baking tray, spreading into a 10x8 inch rectangle.
06 - Distribute the cooled phyllo pieces evenly over the soft dark chocolate, pressing gently to embed them.
07 - Generously scatter chopped pistachios over the phyllo layer.
08 - Using the double boiler, melt the white chocolate until smooth.
09 - Decoratively drizzle the melted white chocolate over the bark surface.
10 - Add extra pistachios and dried rose petals if desired.
11 - Let the bark set at room temperature or refrigerate for 30 minutes until firm. Break into pieces before serving.

# Expert Advice:

01 -
  • It looks professionally made but honestly requires just a few layers and some good timing.
  • The contrast between crispy phyllo, creamy chocolate, and the soft crunch of pistachios makes every piece feel different.
  • You can make it while listening to music and honestly just enjoy the process instead of stressing over technique.
02 -
  • Phyllo must be completely cool before touching the chocolate, or it'll soften and lose that crucial crisp texture.
  • Don't skimp on the double boiler—direct heat can burn chocolate and create a grainy, separated mess that no amount of stirring fixes.
  • The chocolate needs to still be soft when you add the phyllo; if it hardens too much, just microwave it for 10 seconds to warm it back up.
03 -
  • Toast your phyllo a few hours ahead if your schedule allows—it dries out further as it sits, which actually improves the final texture.
  • If white chocolate drizzle seems intimidating, just let it cool slightly so it flows but doesn't completely runny, then use a fork to drag it across in thin lines.
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