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 remember first tasting a similar chocolate dessert in Dubai, where the pairing of pistachios, rose petals, and creamy chocolate left a lasting impression. Recreating these flavors at home reminds me of the city&s vibrant culinary scene.
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 the pan:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add the 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.
- Combine layers:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Chill:
- Refrigerate for at least 2 hours, or until fully set.
- Finish 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 This recipe became a favorite with my family during Eid celebrations, and sharing these treats together was a delicious way to mark special moments.
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 (pistachios), and gluten (digestive biscuits). May contain traces of soy in the 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
Save Serve these bars with Arabic coffee or mint tea for the perfect fusion dessert moment.
Recipe Guide
- → How do I ensure a smooth chocolate base?
Melt chocolate and butter gently over simmering water, stirring constantly for a silky texture. Avoid overheating to prevent seizing.
- → Can I substitute nuts in the crunch layer?
Yes, almonds or hazelnuts work well. Use your favorite nuts or a combination for varied flavor and texture.
- → What is the best way to blend date caramel?
Cook dates until soft, then blend using an immersion blender or standard blender until completely smooth.
- → Should I refrigerate the bars before serving?
Yes, refrigerate for at least 2 hours to set the layers and achieve the best texture for cutting and serving.
- → What drinks pair well with this dessert?
Arabic coffee and mint tea complement the chocolate and spices perfectly, enhancing the Middle Eastern notes.
- → Are there vegan alternatives to dairy ingredients?
Substitute plant-based butter and cream and use dairy-free chocolate for a fully vegan treat without sacrificing flavor.