Pistachio Dubai Chocolate Bark (Printable Version)

Delight in layers of dark and white chocolate with crunchy pistachios and crisp phyllo layers.

# Needed Ingredients:

→ 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:

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 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. Let cool completely.
04 - Melt dark chocolate in a heatproof bowl set over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto parchment-lined baking tray, spreading into a rectangle about 10x8 inches.
06 - While chocolate is soft, scatter baked phyllo pieces evenly over the surface, pressing gently into the chocolate.
07 - Sprinkle chopped pistachios generously over the phyllo layer.
08 - Melt white chocolate using the same double boiler method. Drizzle decoratively over the bark.
09 - Garnish with extra pistachios and dried rose petals if desired. Let set at room temperature or refrigerate for 30 minutes until hardened.
10 - Break bark into 12 pieces and serve.

# Expert Advice:

01 -
  • Looks elegant enough to gift but takes less time than most desserts.
  • The contrast between shattered phyllo and smooth chocolate is genuinely addictive.
  • Everyone assumes you spent hours when really you've been sipping coffee the whole time.
02 -
  • Don't skip cooling the phyllo completely before layering or the chocolate will soak in instead of staying crispy.
  • The chocolate needs to be soft enough to accept the phyllo but not so warm it melts it—this takes maybe two minutes, so watch it.
03 -
  • Buy your chocolate from somewhere you trust—this recipe is simple enough that quality chocolate becomes the star.
  • Toast the phyllo early in the day and store it in an airtight container so you're only melting chocolate when guests arrive.
Go Back