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 first tried creating these bars after a visit to Dubai where dessert displays were truly something magical. The combination of smooth chocolate and spiced caramel instantly became a family favorite.
Ingredients
- Premium dark chocolate: 200 g, chopped (70% cocoa)
- Milk chocolate: 100 g, chopped
- Unsalted butter: 80 g
- Heavy cream: 80 ml
- Pistachios: 80 g, crushed
- Digestive biscuits: 60 g, crushed
- 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
- Dried rose petals: 2 tbsp, chopped
- Extra pistachios: for garnish, chopped
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.
- Line 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 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). Puree until smooth using a blender or immersion blender.
- Add caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill to set:
- 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 Serving these bars for Eid with my children has become a cherished tradition, and they always look forward to helping decorate them with gold leaf and rose petals.
Required Tools
Heatproof bowl, saucepan, double boiler setup, parchment paper, spatula, blender or immersion blender, knife.
Allergen Information
This recipe includes dairy, nuts, and gluten. Always double-check chocolate labels for traces of soy.
Nutritional Information (per serving)
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Save Enjoy these chocolate bar creations as an elegant dessert or a special homemade gift. Their rich flavors and delicate appearance make any occasion a touch sweeter.
Recipe Help & FAQs
- → What types of chocolate are used?
Both premium dark chocolate (70% cocoa) and milk chocolate are combined to achieve a balanced flavor and texture.
- → Can I make this vegan?
Yes, substitute plant-based butter and cream, and select dairy-free chocolate for a vegan-friendly version.
- → How is the date caramel prepared?
Soft Medjool dates are simmered with water, cardamom, and salt, then pureed for a smooth, spiced caramel layer.
- → What can I use instead of pistachios?
Almonds or hazelnuts work well as alternatives, providing a different nutty dimension to the crunch.
- → Are there gluten-free options?
To make gluten-free bars, replace digestive biscuits with a suitable gluten-free alternative.
- → What beverages pair well?
Strong Arabic coffee or refreshing mint tea complement the flavors and enhance the Middle Eastern fusion experience.