Pistachio Dubai Chocolate Bark (Print Version)

Layers of dark chocolate, crisp phyllo, and roasted pistachios meld in a rich, elegant dessert.

# 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 - 0.5 tsp ground cardamom (optional)

→ Garnish

08 - 2 tbsp edible dried rose petals (optional)
09 - Extra chopped pistachios

# How-To Steps:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter and stack them. Cut the stack into rectangles approximately 2 x 1.2 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. Allow to cool completely.
04 - Using a double boiler, melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto a parchment-lined tray, spreading into a rectangle about 10 x 8 inches.
06 - While the chocolate is still soft, scatter the baked phyllo pieces evenly over the surface and gently press them in.
07 - Generously scatter the chopped pistachios over the phyllo layer.
08 - Melt white chocolate using the double boiler method and drizzle decoratively over the bark.
09 - Add additional chopped pistachios and dried rose petals if desired.
10 - Allow bark to set at room temperature or refrigerate for 30 minutes until firm. Break into pieces and serve.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it takes barely half an hour from start to finish.
  • The contrast of crispy phyllo against smooth chocolate and creamy pistachios is addictive in the best way.
  • You can make it ahead and break pieces off whenever the mood strikes.
02 -
  • Don't skip cooling the phyllo completely—warm phyllo will get soggy instead of staying crisp, which defeats the whole purpose of this texture layering.
  • The moment you layer the phyllo into the warm chocolate is crucial; if the chocolate sets completely before you do this, you'll struggle to get them to stick together.
03 -
  • Melt chocolate over simmering water, not boiling, and never let the bowl touch the water—this keeps it smooth instead of seizing into a grainy mess.
  • If you want to make this gluten-free, skip the phyllo and layer roasted crispbread or even homemade tuile wafers instead, and nobody will know the difference.
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