Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Bark
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- Level: Easy
- Total: 50 min (including chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
This luxurious, Dubai-inspired chocolate bark is oh-so-easy to make and features a velvety white chocolate base infused with rich pistachio cream and crispy toasted kataifi, a melty swirl of semisweet chocolate and a scattering of pistachios and flaky sea salt layered on top for the perfect crunchy, nutty finish.
- Level: Easy
- Total: 50 min (including chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
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Directions
- Line a baking sheet with parchment and set aside. Microwave the white chocolate in a microwave-safe bowl in 30-second increments, stirring between each, until melted, 60 to 90 seconds. Set aside. Microwave the semisweet chocolate in a separate microwave-safe bowl in 30-second increments, stirring between each, until melted, 60 to 90 seconds. Set aside.
- Melt the butter in a large nonstick skillet over medium-low heat. Add the kataifi and cook, stirring constantly, until golden brown, about 7 minutes.
- Transfer the kataifi to a medium bowl and stir in the pistachio cream and white chocolate until evenly distributed. Spread the kataifi in a thin rectangle on the prepared baking sheet, about 12 inches by 10 inches and 1/4 inch thick. Drizzle the semisweet chocolate evenly over the kataifi layer. Sprinkle with the pistachios and sea salt. Refrigerate until the bark is solid, about 30 minutes.
- Break into shards and enjoy. Store in an airtight container for up to 3 days.
