Save I was rummaging through a Mediterranean market one afternoon when I spotted a tangle of kataifi tucked between the phyllo sheets. The clerk mentioned it makes incredible desserts, so I grabbed a package without a plan. That evening, I had dark chocolate left from another project and pistachios in the pantry. I toasted the kataifi until it turned golden and crisp, folded it into melted chocolate, and the result was a revelation: shatteringly crunchy, deeply rich, and utterly addictive.
I first served this at a dinner party where I forgot to make dessert until the last minute. I threw together the bark, chilled it while we ate, and broke it into shards right on the table. Everyone loved the drama of cracking it apart, and one friend insisted I write down the recipe on the spot. It became my secret weapon for looking effortlessly prepared.
Ingredients
- High-quality dark chocolate (300 g, 60–70% cacao): This is the backbone of the bark, so choose chocolate you would enjoy eating on its own. Good chocolate melts smoothly and tastes rich, not waxy.
- Kataifi (100 g): These delicate phyllo strands crisp up beautifully when toasted and add a texture you cannot replicate with anything else. Find it in the freezer section of Mediterranean or Middle Eastern markets.
- Shelled pistachios (75 g): Roughly chop them so you get both crunchy bits and larger pieces. Their color and nutty sweetness balance the dark chocolate perfectly.
- Unsalted butter (1 tbsp): A little melted butter helps the kataifi toast evenly and adds a hint of richness. Do not skip it.
- Flaky sea salt (pinch, optional): A few flakes on top amplify the chocolate and make the whole thing taste more complex. Maldon or fleur de sel work wonderfully.
Instructions
- Prepare the oven and baking sheet:
- Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper. This keeps the kataifi from sticking and makes cleanup easy.
- Loosen and butter the kataifi:
- Gently pull apart the kataifi strands so they are not clumped together, then toss them with the melted butter until lightly coated. Your hands work best for this.
- Toast the kataifi:
- Spread the buttered strands evenly on the prepared baking sheet and bake for 7 to 9 minutes, stirring halfway through, until they turn crisp and golden. Let them cool completely on the tray.
- Melt the chocolate:
- Chop the chocolate into small, even pieces and melt it in a heatproof bowl over a pot of barely simmering water, stirring until smooth. You can also microwave it in 30-second bursts, stirring between each interval.
- Fold in the kataifi and pistachios:
- Add the cooled kataifi and most of the chopped pistachios to the melted chocolate, folding gently with a spatula to coat everything evenly. Reserve a handful of pistachios for the top.
- Spread and top:
- Pour the mixture onto a parchment-lined tray and spread it out to about 1 cm thick. Sprinkle the reserved pistachios and a pinch of flaky sea salt over the surface.
- Chill and break:
- Refrigerate for at least 1 hour until the bark is fully set. Once firm, break it into shards or cut it into squares and enjoy.
Save One winter evening, I made a batch of this bark and left it on the counter to cool. My partner wandered in, broke off a piece, and stood there in silence for a moment before saying it tasted like something you would find in a tiny shop in Istanbul. That is when I knew it was a keeper.
Flavor Variations
If you prefer a sweeter bark, swap the dark chocolate for milk or white chocolate. A pinch of ground cardamom or a hint of orange zest folded into the melted chocolate adds a beautiful aromatic lift. I have also tried sprinkling crushed rose petals on top for a floral touch, and it was stunning.
Storage and Serving
Store the bark in an airtight container in the refrigerator for up to a week. It stays crisp and fresh, though it rarely lasts that long in my house. I love breaking off a piece with strong coffee in the afternoon or serving it alongside mint tea after dinner. It also makes a thoughtful homemade gift when wrapped in parchment and tied with twine.
What to Expect
The first bite delivers a satisfying snap, followed by the deep richness of dark chocolate and the delicate crunch of toasted kataifi. The pistachios add bursts of color and nutty sweetness, while the sea salt makes everything taste more alive. It is a textural experience as much as a flavor one, and every shard feels a little bit special.
- The kataifi will be golden and crisp, not pale or soft.
- The chocolate should set firm in the fridge but melt slightly on your fingers when you hold it.
- If you taste it warm, the kataifi will still be crunchy, but chilling makes the whole thing more elegant.
Save This bark has become one of those recipes I make without thinking, the kind that feels like a small celebration every time. I hope it brings you as much joy as it has brought me.
Recipe Questions & Answers
- → What is kataifi and how is it used here?
Kataifi is shredded phyllo dough that crisps when baked, adding a light, crunchy texture to the chocolate bark.
- → Can I substitute the dark chocolate with other types?
Yes, milk or white chocolate can be used for a sweeter, milder flavor variation.
- → How do I achieve a crisp texture for kataifi?
Coat kataifi with melted butter, bake until golden and crisp, then allow to cool before combining with chocolate.
- → What is the purpose of sea salt in this dish?
Flaky sea salt enhances the chocolate's richness and balances the sweet and nutty flavors with a subtle savory note.
- → How should I store this chocolate bark?
Keep it refrigerated in an airtight container for up to one week to maintain crispness and freshness.