Kataifi Chocolate Crunch Bark (Printable Version)
A crunchy mix of kataifi, dark chocolate, and pistachios with a hint of sea salt.
# What You'll Need:
→ 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 tablespoon unsalted butter, melted
05 -
Pinch of flaky sea salt (optional)
# Step-by-Step Guide:
01 -
Preheat oven to 340°F (171°C). Line a baking sheet with parchment paper.
02 -
Gently separate kataifi strands and toss them with melted butter until lightly coated.
03 -
Spread kataifi evenly on the prepared baking sheet. Bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 -
Using a double boiler or microwave in 30-second increments, melt the dark chocolate, stirring until smooth.
05 -
Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving a handful for topping.
06 -
Spread the mixture about 0.4 inch (1 cm) thick onto a parchment-lined tray. Sprinkle the reserved pistachios and flaky sea salt over the top.
07 -
Refrigerate for at least 1 hour until fully set. Break into pieces to serve.
# Additional Notes:
01 -
Ensure the kataifi is fully cooled before folding into the chocolate to maintain crispness.