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 created these bars after returning from Dubai, wanting to recreate the glorious chocolate desserts found in grand hotels. The combination of pistachios, rose petals, and rich chocolate brings back memories of lavish celebrations with close friends.
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): for garnish
- Dried rose petals: 2 tbsp, chopped
- 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.
- 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.
- Finish layering:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Setting:
- Refrigerate for at least 2 hours, or until fully set.
- Serving:
- 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 Whenever I serve these at family gatherings, everyone is amazed by how stunning they look and how every bite balances crunch, creaminess, and spice. Even picky eaters ask for seconds!
Required Tools
Heatproof bowl, saucepan with 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. May contain traces of soy from chocolate. Always double-check ingredient labels.
Nutritional Information
Per serving: Calories 325, Total Fat 19 g, Carbohydrates 36 g, Protein 4 g
Pin it Let these bars come to room temperature for best flavor. Share with loved ones to create golden dessert memories!
Frequently Asked Questions
- → What type of chocolate works best for these desserts?
Using premium dark chocolate with around 70% cocoa ensures a deep flavor. Milk chocolate adds creaminess and balance.
- → Can I substitute pistachios with other nuts?
Absolutely. Almonds or hazelnuts work well, providing a different texture and complementary flavor to the base.
- → How do I achieve a smooth date caramel?
Simmer the dates with water and pureé using a blender or immersion blender for a silky, spreadable caramel layer.
- → Are there vegan alternatives for these desserts?
Yes, use plant-based butter and cream, plus dairy-free chocolate for a fully vegan version with similar textures.
- → What tools are needed for preparation?
You'll need a heatproof bowl, saucepan, double boiler setup, square pan, parchment paper, spatula, and blender.
- → How should I serve these chocolate bars?
Serve chilled for firmer texture or at room temperature for softer bars. Pair with Arabic coffee or mint tea for best flavor.
- → What allergens should I be aware of?
These include dairy, nuts, and gluten. Check chocolate and biscuit ingredients for additional potential allergens.