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 explored chocolate bar desserts after returning from Dubai, craving those beautiful fusions of pistachios, rose petals, and dark chocolate. This recipe brings a taste of those unforgettable sweets to your own kitchen.
Ingredients
- Premium dark chocolate (70% cocoa): 200 g, chopped
- Milk chocolate: 100 g, chopped
- Unsalted butter: 80 g
- Heavy cream: 80 ml
- Crushed pistachios: 80 g
- Crushed digestive biscuits: 60 g
- 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): for garnish
- Chopped dried rose petals: 2 tbsp
- Extra chopped pistachios: for garnish
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.
- 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.
- Finish assembly:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Set and cut:
- Refrigerate for at least 2 hours, or until fully set. 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 My family always requests these bars on special occasions, and the moment they see the glimmer of gold leaf and rose petals, theres an excited anticipation in the air.
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), 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 Serve these bars chilled or slightly softened at room temperature for the best flavor. They make an elegant finale to any dinner or tea gathering.
Recipe FAQ
- → How do you achieve the smooth chocolate base?
Gently melt dark and milk chocolate with butter over a double boiler, stirring until smooth before adding cream for a silky finish.
- → Can I swap pistachios for other nuts?
Absolutely! Almonds or hazelnuts work well, bringing their own unique flavors to the crunchy layer.
- → How is the spiced date caramel made?
Simmer Medjool dates with water, cardamom, and salt, then blend until smooth for a naturally sweet, aromatic swirl.
- → What garnish elevates these bars?
Edible gold leaf and dried rose petals provide a luxurious, Middle Eastern-inspired finish. More chopped pistachios add color and crunch.
- → Can these bars be made vegan?
Yes, substitute plant-based butter, cream, and dairy-free chocolate for a delicious vegan version.
- → What is the best way to serve these bars?
Enjoy chilled for a firmer bite or at room temperature for softer textures. Pairs well with Arabic coffee or mint tea.