Pin it 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.
My first attempt at making these chocolate bar inspired creations was for a family gathering, and everyone was amazed at the blend of pistachios, cardamom, and velvety chocolate. It instantly became a requested treat for holidays and celebrations.
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 (pitted): 120 g
- Water: 60 ml
- Ground cardamom: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Edible gold leaf (optional):
- Chopped dried rose petals: 2 tbsp
- 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.
- Line the pan and spread chocolate:
- 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.
- Make date caramel:
- In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates are soft and water mostly absorbed. Transfer to blender or use immersion blender to puree until smooth.
- Assemble and chill:
- Dollop or swirl the date caramel over the crunchy chocolate base. 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.
Pin it Whenever I prepare these bars for Eid or festive family gatherings, everyone crowds around the kitchen as the chocolate sets. My nieces love helping with the gold leaf and rose petal garnish—it always makes the moment special.
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, and gluten. May contain traces of soy from chocolate. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Calories per serving: 325. Total Fat: 19 g. Carbohydrates: 36 g. Protein: 4 g.
Pin it Serve chilled for a firmer texture or at room temperature for extra creaminess. These bars make every occasion shine!
Common Questions
- → What type of chocolate works best?
Use high-quality dark and milk chocolate with at least 70% cocoa for intense flavor and smooth texture.
- → Can I make it vegan?
Yes, substitute plant-based butter, non-dairy cream, and vegan chocolate varieties for a dairy-free version.
- → How can I change the crunch layer?
Swap pistachios for almonds or hazelnuts, or use gluten-free biscuits for dietary needs.
- → What is the purpose of edible gold leaf?
Edible gold leaf creates an opulent touch, echoing the dessert culture of Dubai, but is optional for decoration.
- → How should these bars be served?
Serve chilled for a firmer bite or at room temperature for a softer texture and enhanced flavors.
- → Are there any allergens to note?
The bars contain dairy, nuts (pistachios), and gluten from biscuits, so check all ingredient labels carefully.