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.
This recipe was born during a trip to Dubai, where I sampled luxurious chocolate desserts in bustling cafes. Recreating these treats at home has let me share a small taste of that vibrant experience with friends and family.
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.
- Layer and chill:
- Line a 20 cm (8 inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add crunch:
- 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.
- Make the 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.
- Finish and set:
- Dollop or swirl the date caramel over the crunchy chocolate base. Refrigerate for at least 2 hours, or until fully set.
- Cut and garnish:
- 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 Our family loves to share these chocolate bars on special occasions, especially during Eid or festive gatherings. The moment everyone sees the gold leaf and rose petals, the desserts become the centerpiece of celebration.
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
Save Let your chocolate bars set overnight for maximum flavor. Share and enjoy with a fresh cup of Arabic coffee or mint tea.
Recipe FAQ
- → What type of chocolate works best?
For maximum depth, use high-quality dark chocolate with around 70% cocoa, complemented by smooth milk chocolate.
- → Can I make this vegan?
Yes, substitute plant-based butter, cream, and dairy-free chocolate for a vegan-friendly version.
- → How do I get a crunchy texture?
The crushed pistachios, digestive biscuits, and toasted coconut flakes form a satisfying crunch layer.
- → What is spiced date caramel?
Medjool dates cooked with cardamom and salt create a smooth caramel that brings warmth and complexity.
- → Which garnish offers the most visual appeal?
Edible gold leaf and dried rose petals elevate the presentation, making the bars striking and elegant.
- → Can these be made ahead?
These bars can be refrigerated for several hours or overnight, making them ideal for advanced preparation.