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.
My first experience creating chocolate bar inspired treats began after visiting Dubai, where dessert artistry and bold flavors come together to form memorable bites. These bars blend creamy chocolate, spiced caramel, and crunchy textures for a true bakery experience at home.
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
- 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.
- Spread chocolate mixture:
- 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.
- Make 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 immersion blender and 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.
- 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 Sharing chocolate treats like these is a weekend tradition in our family, where everyone enjoys picking their favorite garnishes and telling stories around the table.
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, and gluten. Always double-check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g.
Save Serve these chocolate bars chilled for the ultimate texture contrast. A sprinkle of rose petals dazzles at any dessert table.
Common Questions
- → Can I use different nuts instead of pistachios?
Yes, feel free to substitute pistachios with almonds or hazelnuts according to your preference.
- → How can I make this dessert vegan?
Use plant-based butter and cream, and ensure your chocolate is dairy-free for a vegan-friendly treat.
- → What is the best way to serve these bars?
Serve chilled for a firmer texture or at room temperature for a softer bite and enhanced flavors.
- → Do I need to use edible gold leaf?
No, gold leaf is optional. Dried rose petals and extra pistachios provide beautiful garnish alternatives.
- → Which tools are essential for preparation?
You’ll need a heatproof bowl, saucepan, parchment-lined pan, spatula, and a blender for the caramel layer.
- → What allergens are present in these desserts?
These desserts contain dairy, nuts, and gluten. Always check ingredient labels if allergies are a concern.