Kataifi Chocolate Crunch Delight (Printable)

A crisp, flavorful chocolate bark with kataifi strands, crunchy pistachios, and a hint of sea salt.

# What You'll Need:

→ Chocolate and 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)

# How-To Steps:

01 - Preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
02 - Gently separate the kataifi strands, then toss them with melted butter to lightly coat.
03 - Spread the kataifi evenly on the prepared baking sheet and bake for 7–9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in 30-second intervals in the microwave, stirring until smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving a small portion of pistachios for garnish.
06 - Spread the mixture evenly to about 0.4 inch (1 cm) thickness onto a parchment-lined tray. Sprinkle the reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares to serve.

# Expert Advice:

01 -
  • It looks incredibly impressive but comes together in less than half an hour, making it perfect for last minute gatherings.
  • The contrast between silky dark chocolate and those shatteringly crisp kataifi strands is absolutely addictive.
  • You can customize it endlessly with different nuts, spices, or even dried fruit once you get the hang of it.
02 -
  • The kataifi must be completely cool before you fold it into the chocolate, or it will melt the chocolate and turn soggy instead of staying crisp.
  • If your chocolate seizes or gets grainy, you probably got water in it. Start over with fresh chocolate and make sure your bowl and spoon are bone dry.
03 -
  • Stir the kataifi halfway through baking so the strands on the edges do not burn while the center stays pale.
  • Use a sharp knife to score the bark while it is still slightly soft, then break it along those lines once fully set for cleaner edges.
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