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.
The first time I tried recreating the chocolate bar magic at home, I was amazed by how a few simple additions like pistachios and rose petals elevated the experience. It quickly became a favorite when friends visited, reminding us of lively evenings in Dubai cafes.
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.
- Shape chocolate layer:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- 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.
- Assembly:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- Refrigerate for at least 2 hours, or until fully set.
- Serving:
- Remove from the pan and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
Pin This became a staple for family celebrations, with everyone clamoring for seconds as my aunt shared stories from her visits to Dubai. Even the youngest cousins enjoyed a small piece, their eyes widening at the gold leaf garnish.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
Contains dairy, nuts (pistachios), and gluten (digestive biscuits). 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
Pin This chocolate bar dessert will impress every guest. Let it chill thoroughly for best texture and slice with a sharp knife for clean edges.
Recipe FAQ
- → Which chocolate works best for the base?
Premium dark chocolate with at least 70% cocoa offers depth, while milk chocolate provides creamy balance and sweetness.
- → Can I replace pistachios with other nuts?
Yes, almonds or hazelnuts can substitute pistachios for a personalized crunch, but may alter flavor slightly.
- → What adds Middle Eastern flair to these bars?
The use of dates, cardamom, and dried rose petals introduces classic Middle Eastern aromas and flavors.
- → How do I achieve smooth date caramel?
Simmer pitted Medjool dates with water and spices, then blend thoroughly for a creamy, spreadable consistency.
- → Can these desserts be made vegan?
Swap dairy butter and cream for plant-based versions and use non-dairy chocolate to enjoy a vegan treat.
- → Should bars be served chilled or at room temp?
Serving chilled keeps bars firm, while room temperature softens the layers for a more tender bite.