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 mesmerized by Dubais iconic sweets scene during a holiday, and recreating these chocolate bar inspired treats has brought that opulent magic into my own kitchen.
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.
- Line the pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add the 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 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 set:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- 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 We shared these chocolate bar squares at our family Eid celebration, and everyone loved the delicate hint of rose and crunch from the pistachios. It instantly brought back sweet memories of Middle Eastern hospitality.
Required Tools
Heatproof bowl, saucepan with double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Nutritional Information
Per serving: 325 calories, 19 g total fat, 36 g carbohydrates, 4 g protein
Notes
For a vegan version, use plant-based butter and cream, and dairy-free chocolate. Swap pistachios for almonds or hazelnuts if preferred. Serve chilled or at room temperature for varied textures. Pairs beautifully with Arabic coffee or mint tea.
Save These chocolate bar inspired treats make a stunning dessert for a gathering or a special homemade gift. The flavors and textures are truly unforgettable.
Recipe FAQ
- → Can I use other nuts instead of pistachios?
Yes, you can substitute pistachios with almonds or hazelnuts for a different flavor and texture.
- → How do I make this dessert vegan?
Use plant-based butter, dairy-free cream, and vegan chocolate to adapt for a vegan-friendly treat.
- → Can the bars be served at room temperature?
Absolutely. Serving at room temperature softens the chocolate and caramel for a different mouthfeel.
- → Is a double boiler necessary for melting chocolate?
While recommended for gentle melting, you can also melt chocolate in short microwave bursts, stirring frequently.
- → What beverages pair well with this dessert?
Strong Arabic coffee or mint tea make excellent pairings, balancing sweetness with aromatic notes.
- → How should leftovers be stored?
Store in an airtight container in the fridge to maintain freshness and texture.