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.
The first time I prepared these chocolate bar inspired creations, the blend of crunchy pistachios and sweet date caramel reminded me of festive gatherings in Dubai. Each bite offers a taste adventure that bridges tradition and innovation.
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.
- Line and fill the pan:
- 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 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 and set:
- 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 Sharing these treats with my family made our holiday gatherings feel extra special. Kids loved decorating with rose petals and pistachios together.
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
This recipe contains dairy, nuts (pistachios), and gluten (digestive biscuits). Always check ingredient labels for traces of soy in chocolate.
Nutritional Information
Per serving: 325 calories, 19 g total fat, 36 g carbohydrates, 4 g protein
Pin It Enjoy these decadent chocolate bars as a sophisticated dessert or festive gift. Their stunning look and exquisite taste are sure to impress.
Recipe FAQs
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts work well for the crunch layer and offer a different flavor profile.
- → How do I achieve a smooth chocolate base?
Gently melt chocolate and butter over simmering water, stirring constantly to prevent burning and ensure silkiness.
- → Is it necessary to use edible gold leaf for garnish?
No, gold leaf adds elegance but is optional; you can garnish with extra chopped pistachios and rose petals instead.
- → Can these be made vegan?
Absolutely! Use plant-based butter, cream, and dairy-free chocolate to create a delicious vegan version.
- → What drinks pair best with these desserts?
Strong Arabic coffee or mint tea complements the rich chocolate and aromatic spiced notes beautifully.
- → How should the bars be stored?
Store bars chilled in an airtight container for optimal texture and freshness.