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 discovered the allure of chocolate bar inspired desserts during a trip to Dubai, where every confection seemed to blend tradition with indulgent creativity. Reimagining those flavors at home let me experiment with opulent ingredients and share a memorable treat 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.
- Spread and layer:
- 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 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.
- Chocolate bar assembly:
- 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 brings back memories of festive gatherings where decadent chocolate bars would be the highlight of dessert tables. Sharing these bars always sparks joy and lively conversations.
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
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g (per serving)
Save Present these bars with a flourish of edible gold and rose petals for special occasions. They pair wonderfully with strong Arabic coffee or fragrant mint tea.
Recipe FAQ
- → How should I melt the chocolate for best results?
Melt chocolate over a double boiler to prevent burning and achieve a smooth, glossy texture. Stir gently as it melts.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts can be used in place of pistachios for varied flavor and crunch.
- → What is the purpose of cardamom in the caramel?
Cardamom adds warmth and aromatic depth, complementing the sweetness of dates and enhancing the fusion theme.
- → Is dairy-free chocolate suitable for this dessert?
Dairy-free chocolate works well, especially when paired with plant-based butter and cream for a vegan option.
- → How should the bars be served for best texture?
Serve chilled for firm, layered texture, or at room temperature for a softer, more melt-in-the-mouth experience.
- → What drinks pair nicely with these bars?
Strong Arabic coffee or refreshing mint tea are classic pairings that complement the luxurious flavors.