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.
I was first introduced to chocolate bar desserts while visiting Dubai, where each bite was bursting with unexpected flavors and luxurious textures. Since then, recreating these indulgent combinations at home has become my favorite way to experience global dessert trends.
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.
- Spread in the pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Layer the 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.
- Add caramel and chill:
- Dollop or swirl the date caramel over the crunchy chocolate base. Refrigerate for at least 2 hours, or until fully set.
- Finish and 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 My family loves sharing these chocolate creations after holiday meals, each person choosing their favorite garnish for a personal twist. It always ends in laughter as we debate which blend is best.
Required Tools
Heatproof bowl, saucepan, double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife.
Allergen Information
This dessert 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 Bring a touch of luxury to your table with these chocolate bars, each bite a celebration of flavor and texture.
Recipe FAQ
- → What type of chocolate is best for the base?
Premium dark chocolate with high cocoa content creates a rich, smooth base, complemented by milk chocolate for sweetness.
- → Can I use other nuts instead of pistachios?
Yes, almonds or hazelnuts can substitute for pistachios, offering varied flavor and texture profiles.
- → How do I make the caramel layer smooth?
Blend softened dates with water and cardamom after cooking to achieve a smooth, creamy caramel consistency.
- → Is it possible to prepare this dessert vegan?
Swap butter and cream for plant-based alternatives, and use dairy-free chocolate for a vegan-friendly version.
- → What’s the best way to serve these bars?
Serve chilled for firmness or at room temperature for softer texture. Garnish just before serving for maximum effect.
- → Are there any pairing suggestions?
Arabic coffee or mint tea pair wonderfully, enhancing the rich chocolate and aromatic spices in the dessert.