# Components:
→ Chocolate Layer
01 - 300 g high‑quality dark chocolate (70% cocoa), chopped (≈10.6 oz)
02 - 100 g milk chocolate, chopped (≈3.5 oz)
→ Kataifi & Pistachio Filling
03 - 100 g kataifi pastry (shredded phyllo strands), separated and loosened (≈3.5 oz)
04 - 40 g unsalted butter, melted (≈1.4 oz / ≈2.8 tbsp)
05 - 120 g pistachio cream (spreadable, not paste), room temperature (≈4.2 oz / ≈½ cup)
06 - 50 g shelled pistachios, roughly chopped (≈1.8 oz)
→ Garnish
07 - 1 tbsp crushed dried rose petals (optional)
08 - 1 tbsp additional chopped pistachios
# Method:
01 - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
02 - Loosen and spread the kataifi pastry into a single, even layer on the prepared baking sheet; drizzle with the melted butter and toss gently to coat the strands evenly.
03 - Bake the kataifi for 8–10 minutes, stirring once midway, until golden and crisp; remove from the oven and cool completely on the sheet.
04 - Combine the chopped dark and milk chocolate in a heatproof bowl and melt over simmering water (double boiler) or in the microwave in 20‑second bursts, stirring until smooth and glossy.
05 - Line a 23 × 33 cm (9 × 13‑inch) baking tray with parchment; pour half of the melted chocolate into the tray and spread into an even base layer using a spatula.
06 - Evenly distribute the cooled, crisp kataifi over the chocolate base, taking care not to compress the strands so they retain their texture.
07 - Dollop small spoonfuls of pistachio cream across the kataifi; gently spread the cream a little with the back of a spoon and sprinkle the roughly chopped pistachios over the surface.
08 - Pour the remaining melted chocolate over the assembled layers and smooth with an offset spatula to fully enclose the filling.
09 - Scatter crushed dried rose petals and the extra chopped pistachios over the top while the chocolate is still warm so the garnish adheres.
10 - Refrigerate the tray for at least 1 hour, or until the chocolate is completely set and firm to the touch.
11 - Once set, lift the bark from the tray using the parchment and break or cut into 12 pieces; store in an airtight container in the refrigerator for up to 1 week.
