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.
When I first made these chocolate bar inspired creations for a family gathering, everyone was captivated by the unique combination of toasted coconut, pistachios, and fragrant rose petals atop a luscious chocolate base. The spiced date caramel added an irresistible depth that had everyone reaching for seconds.
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.
- Make 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.
- Layer 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 Sharing these elegant chocolate bars after Eid dinner became a sweet new tradition for our family, drawing smiles and compliments from everyone at the table.
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 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 Enjoy these luxurious chocolate bars with friends and family for any celebration—each bite delivers a rich experience with Middle Eastern flair.
Recipe FAQs
- → How can I make this dairy-free?
Swap the butter and cream for plant-based alternatives and choose a dairy-free chocolate to keep these treats vegan-friendly.
- → Can I use a different type of nut?
Absolutely. Almonds or hazelnuts are excellent substitutes for pistachios and will add their own unique flavor and crunch.
- → How do I store these chocolate bars?
Once set and cut, store bars in an airtight container in the fridge for up to five days. Serve chilled or at room temperature.
- → What drinks pair well with this dessert?
Pair with traditional Arabic coffee or fresh mint tea to complement the chocolate and spice-filled notes.
- → Can I use store-bought caramel instead of making date caramel?
Store-bought caramel can be used, but the spiced date version brings a unique, rich flavor aligned with the Middle Eastern inspiration.
- → Is it possible to make this gluten-free?
Yes! Use gluten-free biscuits for the crunch layer to enjoy a gluten-free version without sacrificing texture.