Pin 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.
I first discovered similar treats when visiting Dubai, where chocolate is paired with fragrant spices and golden touches to create truly unforgettable desserts. These bars always remind me of celebrations filled with laughter and shimmering sweets.
Ingredients
- Premium dark chocolate (70% cocoa): 200 g, chopped
- Milk chocolate: 100 g, chopped
- Unsalted butter: 80 g
- Heavy cream: 80 ml
- Crushed pistachios: 80 g
- Crushed digestive biscuits: 60 g
- Toasted coconut flakes: 30 g
- Medjool dates: 120 g, pitted
- Water: 60 ml
- Ground cardamom: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Edible gold leaf: optional
- Chopped dried rose petals: 2 tbsp
- Extra chopped pistachios: for garnish
Instructions
- Make the Chocolate Base:
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over simmering water, stirring until smooth. Remove from heat and stir in heavy cream. Allow to cool slightly.
- Prepare 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 crushed pistachios, digestive biscuits, and toasted coconut flakes atop the chocolate. Gently press with a spatula to set.
- Make Spiced Date Caramel:
- In a small saucepan, cook dates, water, cardamom, and salt over low heat until dates soften and water absorbs (about 5 minutes). Puree until smooth.
- Assemble & Set:
- Dollop or swirl the date caramel over the chocolate crunch base. Refrigerate at least 2 hours until fully set.
- Cut & Garnish:
- Remove from pan and cut into bars or squares. Garnish with edible gold leaf, rose petals, and extra pistachios.
Pin My family loves bringing out these chocolate bars during Eid and other festive gatherings. Younger cousins always marvel at the golden finish and sweet, spiced flavor in each bite.
Required Tools
Heatproof bowl, saucepan for double boiler, 20 cm square pan, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
This recipe contains dairy, nuts, and gluten. Some chocolates may contain traces of soy. Always read ingredient labels carefully.
Nutritional Information
Per serving: Calories 325, Total Fat 19 g, Carbohydrates 36 g, Protein 4 g.
Pin Enjoy these unique chocolate bars as a show-stopping dessert or share them as edible gifts. The blend of flavors will surprise and delight everyone at your table.
Recipe FAQ
- → How do I achieve a smooth chocolate base?
Melt chocolate and butter gently using a double boiler, stirring constantly to prevent graininess, then blend in cream for silkiness.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts work well, offering a different flavor profile and texture in the crunch layer.
- → What gives the caramel its unique flavor?
Cardamom and Medjool dates combine to create a fragrant, naturally sweet caramel that's spiced and complex.
- → What is the best way to garnish?
Sprinkle dried rose petals, extra chopped pistachios, and optionally edible gold leaf atop each bar for elegance and color.
- → Can these desserts be made vegan?
Absolutely. Use plant-based butter, dairy-free chocolate, and cream alternatives to achieve similar taste and texture.
- → How should these treats be served for optimal texture?
Serve either chilled for a firmer bite or at room temperature for a softer, melty experience—both ways enhance various layers.