Save to Pinterest The first time I made kataifi chocolate bark, I was standing in my kitchen on a grey afternoon, holding a package of shredded phyllo that my neighbor had brought back from a Greek market. I'd never worked with it before—the strands looked impossibly delicate—but something about the golden promise of it combined with dark chocolate felt worth the risk. What emerged from that first attempt was so unexpectedly good that I've been making it ever since, each batch a little adventure in texture and flavor.
I made this for a dinner party last spring, and someone asked for the recipe before they'd even finished their piece. The way the kataifi crackled between their teeth, the pistachio crunch that followed—it was one of those quiet moments where food became the reason people wanted to linger at the table.
Ingredients
- Dark chocolate (300g, 60–70% cacao): This is the foundation, so choose something you'd actually eat on its own. The higher cacao percentage keeps it from being cloying and lets the kataifi shine.
- Kataifi (100g shredded phyllo dough): Those gossamer strands toast into something magical—look for it in Middle Eastern or specialty grocery stores, and handle it gently or it'll shred further.
- Pistachios (75g, roughly chopped): Raw or roasted both work, but roasted adds deeper flavor. The slight saltiness is exactly what this needs.
- Unsalted butter (1 tbsp, melted): Just enough to help the kataifi crisp up beautifully without tasting greasy.
- Flaky sea salt: A whisper of it at the end wakes up all the flavors and makes people wonder what they're tasting.
Instructions
- Toast the kataifi until golden:
- Separate the kataifi strands gently with your fingers, toss with melted butter, and spread on a baking sheet. Bake at 170°C for 7 to 9 minutes, stirring halfway through, until it's crisp and smells like toasted nuts. You'll know it's done when it feels fragile and looks the color of honey.
- Melt the chocolate smoothly:
- Use a double boiler if you have the patience, or microwave in 30-second bursts, stirring between each one—this prevents seizing. Smooth, glossy chocolate is what you're after, no grainy shortcuts.
- Fold everything together:
- Let the kataifi cool completely first, then fold it into the chocolate along with most of the pistachios, being gentle so the crispy strands stay intact. The warm chocolate will soften the kataifi slightly, but it'll crisp up again as it sets.
- Spread, top, and chill:
- Pour the mixture onto a parchment-lined tray and spread to about 1 cm thick. Scatter the reserved pistachios and a pinch of sea salt on top, then refrigerate for at least an hour until completely firm.
Save to Pinterest There's something almost meditative about breaking this bark into pieces, the crispy shards splintering under your hands. It reminds me why I love making things in the kitchen—not for perfection, but for those tactile moments that make you feel alive.
Flavor Layers You Can Play With
The beauty of this recipe is how forgiving it is to your own flavor instincts. I've experimented with adding a pinch of ground cardamom for warmth, a hint of orange zest for brightness, even a tiny dash of cinnamon. Each addition shifts the whole thing into a different mood without overwhelming the core of crispy kataifi and chocolate.
Choosing Your Chocolate
The chocolate is doing most of the heavy lifting here, so it's worth choosing one you genuinely love. I started with whatever was on sale and eventually realized that upgrading to a really good dark chocolate made the entire thing taste less like a novelty and more like something I'd make again and again. That said, milk chocolate works beautifully if you prefer something sweeter, and white chocolate creates a completely different but equally delicious version.
Storage and Gifting
This keeps beautifully in an airtight container in the refrigerator for up to a week, which means it's one of my favorite last-minute gifts. I once layered pieces between parchment in a small box and brought it to a friend's house, and it became the thing people asked about for months. Quick tips: keep it cool so the chocolate stays snappy, layer pieces carefully so they don't crack during transport, and always include a note about the cardamom if you've added it—people love discovering that secret flavor.
- Break it into irregular shards rather than perfect squares for a more elegant, artisanal look.
- Pair it with strong coffee or mint tea to bring out the chocolate's deeper notes.
- If it softens slightly while sitting out, pop it back in the fridge for a few minutes to restore the crisp.
Save to Pinterest This bark has become my answer to the question of what to bring, what to make, what to share. It's never let me down.
Recipe Questions
- → What is kataifi and how is it used here?
Kataifi is shredded phyllo dough that is buttered and baked until crisp, adding a light, crunchy texture to the bark.
- → Can I substitute the dark chocolate?
Yes, milk or white chocolate can be used for a sweeter, creamier taste variation.
- → How do I achieve the right crispness for kataifi?
Bake kataifi at 170°C for 7-9 minutes, stirring halfway, until golden and crisp but not burnt.
- → Is it necessary to refrigerate the bark?
Refrigeration helps the chocolate set firmly and enhances the texture contrast when serving.
- → What flavor enhancements work well with this bark?
Pinch of cardamom or orange zest can add aromatic notes that complement the chocolate and nuts beautifully.