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 sampled variations of this creation in Dubai cafes, always in awe of the unexpected blend of chocolate richness and Middle Eastern accents. Recreating it at home turns an ordinary gathering into something special.
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.
- Pan lining:
- 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.
- 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.
- Caramel assembly:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Refrigeration:
- Refrigerate for at least 2 hours, or until fully set.
- Portion and garnish:
- 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 The first time I shared these bars at a family celebration, everyone immediately wanted seconds. Even my grandmother, who rarely favors rich sweets, asked for the recipe!
Required Tools
Heatproof bowl, saucepan with double boiler setup, 20 cm (8-inch) pan, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
This dessert contains dairy, nuts (pistachios), and gluten (digestive biscuits), with a possibility of traces of soy from chocolate. Exercise caution for those with allergies.
Nutritional Information
Each serving provides about 325 calories, 19 g total fat, 36 g carbohydrates, and 4 g protein.
Save With every bite you get a melody of flavors and textures, worthy of a celebration. Make these bars when you want your dessert table to stand out!
Recipe FAQ
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts can be used in place of pistachios for the crunch layer, adjusting for allergies or preferences.
- → Is this dessert suitable for vegans?
Use plant-based butter, cream, and dairy-free chocolate to make it vegan-friendly, preserving the same rich texture.
- → How do I achieve a smooth chocolate base?
Melt chocolate and butter gently using a double boiler, then stir in cream until silky and evenly combined.
- → What's the best way to serve these bars?
Serve chilled for firmer texture, or at room temperature for a softer bite. Ideal with strong coffee or mint tea.
- → Can I make the date caramel ahead of time?
Yes, prepare and refrigerate the date caramel up to two days in advance for easy assembly.
- → Are there gluten-free substitutions?
Replace digestive biscuits with gluten-free alternatives for a suitable option without sacrificing crunch.