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Three flavors of chocolate bark, kataifi and pistachio spread, tahini and pistachios, and pomegranate pistachio.
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Easy Chocolate Bark Recipe (3 Flavors)

Learn how to make chocolate bark in just 5 minutes. With 3 different flavor, there is something for everyone to enjoy!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Servings: 10
Author: Shadi HasanzadeNemati

Ingredients

  • 6 ounces dark chocolate

For the Pomegranate Chocolate Bark

  • 2 ounces white chocolate
  • 3 tablespoons chopped pistachios
  • 3 tablespoons pomegranate arils

For the Dubai Chocolate Bark

For the Tahini Chocolate Bark

  • 2 tablespoons tahini
  • 1 tbsp Chopped pistachios
US Customary - Metric

Instructions

Melt The chocolate

  • Place the dark chocolate in a bowl and place in the microwave. Heat for 15 seconds, stir and repeat until the chocolate is completely melted.

Pomegranate Chocolate Bark

  • Melt the white chocolate in the microwave, stir every 15 seconds.
  • Spread the dark chocolate on a sheet pan lined with parchment paper.
  • Spoon the white chocolate on the dark chocolate and make swirls using a toothpick.
  • Top with chopped pistachios and pomegranate arils.
  • Cool in the fridge for 30 to 45 minutes.

Dubai Chocolate Bark

  • Melt the butter in a pan over medium heat. Sauté the katayif in butter until golden and crispy.
  • Heat the pistachio cream in the microwave for 15 seconds until it pours easily.
  • Spread the dark chocolate on a sheet pan lined with parchment paper.
  • Spoon the pistachio butter and swirl with a toothpick.
  • Top with toasted kataifi and refrigerate for about 1 hour.

Tahini Chocolate Bark

  • Spread the dark chocolate on a sheet pan lined with parchment paper.
  • Drizzle with tahini and swirl using a toothpick.
  • Top with pistachios and refrigerate for 40 minutes.

Video

Notes

    • If you're melting chocolate in the microwave, make sure to do it in 15-second increments, stirring every time to ensure there are no clumps and to prevent the chocolate from burning.
    • Always have parchment paper underneath to prevent the chocolate from sticking.
    • There aren't really any substitutions, except for using milk chocolate if you prefer a sweeter taste, while dark chocolate remains the main choice.
    • It's best to store it in the fridge to prevent it from becoming too soft.

Nutrition

Calories: 186kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 186mg | Fiber: 2g | Sugar: 8g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg