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 first explored chocolate bar inspired creations after a memorable evening in Dubai, where every dessert tasted both familiar and thrillingly new. The fusion of creamy chocolate, spiced caramel, and pistachios instantly evoked the opulence of that place, making these bars a favorite.
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.
- Pan preparation:
- 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.
- 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:
- Refrigerate for at least 2 hours, or until fully set.
- Finish 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 Whenever we share these chocolate bars at family gatherings, there is always excitement around who gets the slice with the most pistachios or rose petals. Recreating desserts like this together brings us closer and sparks joyful memories.
Required Tools
Heatproof bowl, saucepan with double boiler, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife
Dietary & Nutrition
This vegetarian dessert offers 325 calories, 19 g fat, 36 g carbohydrates, and 4 g protein per serving.
Serving Suggestions
Serve chilled for a firm texture or at room temperature for softer bites. These bars pair perfectly with strong Arabic coffee or a refreshing glass of mint tea.
Save Enjoy these chocolate bar inspired creations as a centerpiece for celebrations or a luxurious treat any day. Their blend of cultures and flavors makes each bite unforgettable.
Recipe FAQ
- → Can I use only dark chocolate for this dessert?
Yes, you can substitute all the chocolate for dark chocolate if you prefer a more intense cocoa flavor. Adjust sweetness as needed.
- → What alternatives can I use for pistachios?
Almonds or hazelnuts make excellent replacements for pistachios and add a different nutty character to the bars.
- → Is it necessary to garnish with gold leaf?
No, gold leaf is optional and used for visual appeal. Dried rose petals and extra pistachios alone provide a beautiful finish.
- → Can I make this dessert vegan?
Absolutely, use plant-based butter and cream, along with dairy-free chocolate, for a vegan-friendly version.
- → How should I store the finished bars?
Store bars in an airtight container in the refrigerator for up to five days. Serve chilled or at room temperature.
- → What beverages pair well with these bars?
Strong Arabic coffee or fresh mint tea complement the chocolate and aromatic notes beautifully.