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 experimented with this recipe after being inspired by Dubais vibrant dessert cafes, where every dish felt like a celebration of chocolate and luxury.
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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
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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 pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- 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.
- Add caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- Refrigerate for at least 2 hours, or until fully set.
- Garnish 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 These chocolate bars became an instant family hit, especially during Eid gatherings when everyone appreciates a touch of gold leaf and floral aroma.
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Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Nutritional Information
Per serving: 325 calories, 19 g total fat, 36 g carbohydrates, 4 g protein
Recipe Variations
For vegan bars, replace butter and cream with plant-based alternatives, and use dairy-free chocolate. Try almonds or hazelnuts instead of pistachios.
Save 
Finish with a sprinkle of rose petals for an elegant presentation, and share these chocolate bars for a taste of Dubai luxury at home.
Recipe Questions & Answers
- → Can I make these chocolate bars vegan?
Yes! Use plant-based butter, dairy-free chocolate, and non-dairy cream for a fully vegan treat.
- → What nuts can I substitute for pistachios?
Almonds or hazelnuts work beautifully and add a unique flavor and crunch to each chocolate layer.
- → How do I achieve the perfect texture?
Press the crunch layer gently over the chocolate base and chill until fully set for best results.
- → What drinks pair well with this dessert?
Strong Arabic coffee or refreshing mint tea accentuate the rich flavors and aroma of these treats.
- → Are there gluten-free options?
Switch digestive biscuits for gluten-free alternatives to accommodate dietary needs without sacrificing taste.
- → How should the bars be stored?
Refrigerate in an airtight container for freshness and optimum texture, especially in warm weather.
