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 was first enchanted by these opulent chocolate bar treats during a trip to Dubai, where every dessert felt like a work of art. Recreating them at home brought those shimmering flavors of premium chocolate and delicate rose petals right to my kitchen.
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.
- Form the base 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 the 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.
- Top and set:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- Refrigerate for at least 2 hours, or until fully set.
- Cut 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 These chocolate delights are always requested during our family gatherings, especially by my niece who loves the surprise of the crunchy layer with rose petals on top.
Required Tools
Heatproof bowl, saucepan and double boiler setup, parchment paper, spatula, blender or immersion blender, knife
Allergen Information
May contain dairy, nuts, gluten, and traces of soy from 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 per serving
Save Serve these bars chilled or at room temperature for varied textures, and enjoy them with strong mint tea or Arabic coffee for a luxurious treat.
Recipe Questions & Answers
- → What type of chocolate works best?
Use premium dark chocolate with 70% cocoa for deep flavor, alongside milk chocolate for creamy texture.
- → Can I make this treat vegan?
Substitute plant-based butter and cream, and choose dairy-free chocolate for a vegan-friendly version.
- → Are there nut alternatives for pistachios?
Swap in almonds or hazelnuts for a different nutty profile if desired.
- → What gives the caramel its unique flavor?
Medjool dates, ground cardamom, and sea salt blended together create a rich, spiced caramel layer.
- → How do I achieve perfect layers?
Spread each layer evenly and press down the crunch before swirling in the caramel, then chill until set.
- → What beverages pair well with these bars?
Strong Arabic coffee and mint tea complement the rich, aromatic flavors and textures perfectly.