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.
This recipe instantly transported me back to Dubai, where the mix of rich chocolate and floral notes is a staple in high-end patisseries. The layers of crunch and spiced caramel provide incredible contrast in every bite.
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: 120 g, pitted
- 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: for garnish
Instructions
- Prepare 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.
- Set Chocolate Layer:
- 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.
- Prepare 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.
- Swirl Caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill and Set:
- 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 My family gathered around the kitchen counter as we cut the bars, each person eager to choose their chocolate square decked in golden leaf. These moments make desserts so memorable for us.
Required Tools
Heatproof bowl, saucepan, 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). Double-check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g.
Save Serve these chocolate bar creations chilled for extra crunch, or leave at room temperature for softer layers. Each bite is rich and unforgettable.
Recipe FAQ
- → What makes these bars so rich and decadent?
The combination of premium dark and milk chocolate creates a deep, luxurious flavor and silky texture.
- → How is the crunch layer achieved?
Crushed pistachios, digestive biscuits, and toasted coconut flakes add contrasting crunch to each slice.
- → What role does the date caramel play?
A spiced date caramel, flavored with cardamom and salt, provides aromatic sweetness and creamy swirls atop the bars.
- → Can I make these bars vegan?
Yes, substitute dairy chocolate, butter, and cream with plant-based alternatives for a vegan-friendly option.
- → Are there suggested serving ideas?
These bars pair beautifully with strong Arabic coffee or mint tea and are delicious served chilled or at room temperature.
- → How should the bars be garnished?
Adorn the finished bars with edible gold leaf, dried rose petals, and extra pistachios for opulent presentation.