Pistachio Dubai Chocolate Bark (Printable)

Rich chocolate bark layered with crunchy pistachios and crisp phyllo for an irresistible homemade delight.

# What You'll Need:

→ 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

# How to make it:

01 - Preheat the 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 the stack into small rectangles approximately 2 x 1.2 inches.
03 - Arrange phyllo pieces on the baking sheet. Sprinkle evenly with sugar and optional cardamom. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely.
04 - Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir continuously until smooth.
05 - Pour melted dark chocolate onto a parchment-lined baking tray and spread into a rectangle about 10 x 8 inches.
06 - While chocolate is soft, scatter the baked phyllo pieces evenly over the surface, pressing gently to adhere.
07 - Sprinkle chopped pistachios generously over the phyllo layer.
08 - Melt the white chocolate using the same double boiler method and drizzle decoratively over the bark.
09 - Garnish with extra chopped pistachios and optional dried rose petals. Let the bark set at room temperature or refrigerate for 30 minutes until firm.
10 - Break the bark into 12 pieces and serve.

# Recipe Expert Tips:

01 -
  • It looks like you spent hours in a fancy patisserie, but honestly takes less time than ordering delivery.
  • The texture contrast—crunch meeting smoothness—is genuinely addictive and impossible to stop eating.
  • You can make it while chatting with someone in the kitchen without needing precision or special skills.
  • It's fancy enough to gift or serve at a dinner party, casual enough to hide in your freezer for midnight snacking.
02 -
  • Phyllo dries out insanely fast—keep your stack covered with a damp towel while you work, or you'll end up with shattered sheets instead of pliable ones.
  • Chocolate seizes when even a tiny drop of water gets into it, turning grainy and unusable, so keep your double boiler setup dry and patient.
  • Cooling completely before breaking makes the difference between clean snaps and crumbly disappointment.
03 -
  • Use a sharp knife dipped in hot water to cut phyllo cleanly—wet edges prevent tearing and ragged pieces that won't bake evenly.
  • Don't skip the cooling step for phyllo; those minutes in the oven are what turn soft dough into the crispy, snappable texture that makes this whole thing work.
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