Pistachio Dubai Chocolate Bark (Printable)

Layers of dark and white chocolate, pistachios, and crisp phyllo come together in a luxurious 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 - 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 rectangles approximately 2 x 1.2 inches.
03 - Arrange phyllo pieces on the baking sheet, sprinkle evenly with sugar and cardamom. Bake for 6–8 minutes or until golden and crisp. Allow to cool completely.
04 - Using a double boiler, melt the dark chocolate gently, stirring until smooth.
05 - Pour the melted dark chocolate onto a parchment-lined baking tray, spreading into a roughly 10 x 8 inch rectangle.
06 - While chocolate remains soft, scatter the baked phyllo pieces evenly over it, pressing gently. Sprinkle chopped pistachios generously on top.
07 - Melt the white chocolate using the double boiler method and drizzle decoratively over the layered bark.
08 - Garnish with extra chopped pistachios and dried rose petals if desired. Let set at room temperature or refrigerate for 30 minutes until firm.
09 - Break the bark into 12 pieces and serve.

# Expert Suggestions:

01 -
  • It looks like you spent hours in a professional kitchen, but it genuinely takes less time than streaming a movie.
  • The contrast between crispy, buttery phyllo and smooth chocolate creates a textural moment that feels luxurious without pretension.
  • Pistachios add that subtle earthiness that makes every bite taste like you splurged on something fancy, even though it's surprisingly affordable.
02 -
  • Phyllo hardens as it cools, so layer it while the chocolate is still warm enough to grip those pieces—if you wait too long, they'll just slide around and you'll end up with uneven coverage.
  • Don't use too much butter on the phyllo or it becomes heavy; just a thin brush makes it crisp and keeps it delicate.
  • White chocolate can be temperamental and can seize if it gets too hot, so keep your double boiler water at a gentle simmer, never a rolling boil.
03 -
  • Chop your pistachios by hand instead of pulsing them in a food processor—you'll get that perfect mix of texture from powder-fine to visible chunks, which is what makes each bite interesting.
  • If your phyllo starts drying out while you stack it, cover the unused sheets with a barely damp (not wet) kitchen towel; it's the difference between crispy sheets and ones that shatter when you try to cut them.
  • Taste your chocolate before you buy it—a few extra dollars for truly good chocolate is the single best investment you can make for this recipe.
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