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 encountered chocolate bar desserts in Dubai, where every bite delivered layers of flavor and luxurious texture. The combination of pistachios, dates, and rose petals evokes unforgettable moments shared over dessert with friends.
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 the base:
- 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 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.
- Layer caramel:
- 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 This recipe quickly became a staple at our family gatherings. My nieces love adding the rose petals, making every batch extra special.
Required Tools
Heatproof bowl, saucepan with double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
Dessert contains dairy, pistachios (nuts), gluten (digestive biscuits), and may have traces of soy. Check ingredient labels carefully.
Nutritional Information
Per serving: 325 calories, 19 g total fat, 36 g carbohydrates, 4 g protein
Save Enjoy these chocolate bars with Arabic coffee or mint tea. Their stunning presentation always impresses guests.
Recipe Guide
- → How do I achieve a silky chocolate base?
Slowly melt chocolate and butter over a double boiler, stirring gently, then blend in cream for smoothness.
- → Can pistachios be swapped for other nuts?
Yes, almonds or hazelnuts work well for the crunch layer and complement the Middle Eastern profile.
- → What tips make the date caramel smooth?
Cook dates with enough water, blend thoroughly, and adjust liquid for a creamy consistency.
- → Is this dessert suitable for vegans?
Yes, substitute with dairy-free chocolate, plant-based butter and cream to make it vegan friendly.
- → What is the ideal serving temperature?
Serve chilled for a firmer bite, or let bars come to room temperature for a softer texture experience.
- → What pairs nicely with these chocolate bars?
Strong Arabic coffee or fresh mint tea complement the rich and aromatic flavors beautifully.
- → How can I enhance the presentation?
Finish with edible gold leaf and dried rose petals to evoke an opulent dessert atmosphere.