Save A decadent collection of desserts inspired by the rich flavors and textures of premium chocolate bars, featuring Middle Eastern influences reminiscent of Dubais opulent dessert scene.
When I first tried melding pistachios, rose petals, and dark chocolate for a Dubai-inspired treat, the result was unforgettable. The date caramel lends a hint of fragrant spice, making each bite indulgent yet distinct.
Ingredients
- Chocolate Base: 200 g premium dark chocolate (70% cocoa), chopped; 100 g milk chocolate, chopped; 80 g unsalted butter; 80 ml heavy cream
- Crunch Layer: 80 g crushed pistachios; 60 g crushed digestive biscuits; 30 g toasted coconut flakes
- Spiced Date Caramel: 120 g Medjool dates, pitted; 60 ml water; 1/2 tsp ground cardamom; 1/4 tsp fine sea salt
- Garnish: Edible gold leaf (optional); 2 tbsp chopped dried rose petals; Extra chopped pistachios
Instructions
- Prepare the chocolate base:
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and stir in heavy cream. Set aside to cool slightly.
- Line the pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add crunch layer:
- Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press down with a spatula to embed the crunch layer.
- Spiced date caramel:
- In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates are soft and water is mostly absorbed (about 5 minutes). Transfer to a blender or use an immersion blender to puree until smooth.
- Layer caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- Refrigerate for at least 2 hours, or until fully set.
- Finish & serve:
- Remove from the pan and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
Save Making these chocolate bars together was a highlight for my family last Eid. Each person picked their favorite garnish, so the platter looked as beautiful as it tasted.
Required Tools
Heatproof bowl, saucepan, double boiler, 20 cm (8-inch) square pan, parchment paper, spatula, blender, knife
Allergen Information
May contain traces of soy (in chocolate). Always double-check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Save With every bite, savor the layers of flavor and luxe textures. These bars make any dessert table shine.
Recipe FAQ
- → What types of chocolate are used?
The base combines chopped dark chocolate (70% cocoa) and milk chocolate for a layered flavor profile.
- → How is the crunch achieved?
Pistachios, digestive biscuits, and toasted coconut flakes form a crisp, textured layer over the chocolate base.
- → What gives the caramel its flavor?
Medjool dates cooked with water, cardamom, and sea salt create a fragrant, creamy caramel with Middle Eastern spice.
- → Can the bars be adapted for dietary needs?
Yes, substitute plant-based butter and cream with dairy-free chocolate for a vegan-friendly variation.
- → What garnishes enhance presentation?
Edible gold leaf, chopped dried rose petals, and extra pistachios add elegance and a pop of color to each serving.
- → How should these bars be served?
They can be enjoyed chilled for a firmer texture, or at room temperature for extra creaminess and flavor development.