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 tasted a similar creation in a renowned Dubai patisserie, and was immediately entranced by the blend of silky chocolate and fragrant spices. Recreating those flavors in my kitchen brought back memories of golden evenings in the city.
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.
- Set 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 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.
- Swirl 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 these beautiful chocolate bars with my family after dinner always sparks joy: the aroma and gold leaf topping never fail to impress everyone at 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 (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 Your guests will remember these bars long after the last bite: a dazzling treat that marries tradition and luxury.
Recipe FAQs
- → How can I make these chocolate bars vegan?
Substitute plant-based butter and cream for dairy, and use dairy-free chocolate. All other ingredients remain the same.
- → Can I swap pistachios for other nuts?
Absolutely. Almonds or hazelnuts are tasty alternatives for the crunch layer, delivering unique flavors.
- → Is spiced date caramel very sweet?
The Medjool dates add natural sweetness, balanced with cardamom and a touch of sea salt for depth and complexity.
- → What drinks pair best with these chocolate treats?
Strong Arabic coffee or refreshing mint tea complement the chocolate's richness perfectly for an authentic experience.
- → How should the desserts be served?
Serve chilled for a firmer texture or at room temperature for a softer bite. Garnish before serving for an elegant finish.
- → Are these suitable for gluten-free diets?
Replace digestive biscuits with gluten-free alternatives to suit gluten sensitivities while retaining crunch.