Pin 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.
After returning from a trip to Dubai, I was obsessed with recreating the lavish chocolate bar desserts I experienced there. This recipe blends rich cocoa with aromatic cardamom and the crunch of pistachios, capturing memories of stunning dessert counters and golden details.
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 in pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add 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 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.
Pin My family always asks me to bring these gorgeous bars to gatherings, and the blend of rose and pistachio reminds us of our holiday feasts. Every slice disappears fast!
Required Tools
Heatproof bowl, saucepan, double boiler setup, 20 cm square pan, parchment paper, spatula, blender or immersion blender, knife
Nutritional Information
Per serving: Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Allergen Information
Includes dairy, nuts, and gluten. May contain traces of soy in chocolate. Always double-check ingredient labels for hidden allergens.
Pin Serve these chocolate bars chilled for a firm bite or at room temperature for a softer texture. Theyre an unforgettable treat for any chocolate lover.
Recipe Questions
- → Can I make this entirely vegan?
Yes, substitute plant-based butter, cream, and dairy-free chocolate for a vegan version.
- → What other nuts can I use instead of pistachios?
Almonds or hazelnuts work well for a flavor variation in the crunch layer.
- → How do I achieve a smooth date caramel?
Blend softened dates with water, cardamom, and salt until creamy using a blender or immersion blender.
- → What kind of chocolate is best for this dessert?
High quality dark chocolate (70% cocoa) and milk chocolate yield the most decadent results.
- → Can I serve this dessert chilled or at room temperature?
Both options offer delicious textures; chilled for firmness, room temperature for a softer mouthfeel.
- → Are there alternatives to digestive biscuits?
Try graham crackers or other crisp, mildly sweet cookies to maintain texture.