Kataifi Chocolate Crunch (Printable Version)

Crisp dark chocolate bark with golden kataifi strands and crunchy pistachios finished with flaky sea salt.

# Needed Ingredients:

→ 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 tbsp unsalted butter, melted
05 - Pinch of flaky sea salt (optional)

# Steps:

01 - Preheat the 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 the baking sheet and bake for 7 to 9 minutes, stirring halfway, until crisp and golden. Allow to cool completely.
04 - Melt dark chocolate in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring frequently until smooth.
05 - Fold the cooled kataifi and most chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread the mixture evenly to about 0.4 inch thickness on a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt over the top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares to serve.

# Expert Advice:

01 -
  • The contrast between crispy, buttery kataifi and silky chocolate feels almost indulgent, yet it comes together faster than you'd expect.
  • It's a showstopper dessert that tastes like you spent hours in the kitchen when you really spent closer to thirty minutes.
02 -
  • Let the kataifi cool completely after toasting—folding it while warm will make it lose its crunch and turn chewy instead of crisp.
  • Don't skip the chilling time; this isn't something you can speed up with the freezer or it'll become brittle and shatter oddly when you break it.
03 -
  • Don't let the kataifi brown too much while toasting—watch it carefully the first time so you know exactly how golden yours likes to be.
  • If you're melting chocolate and it seizes, add a teaspoon of coconut oil and stir gently to bring it back to a workable consistency.
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