Pin 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 made these chocolate bar inspired treats for a festive dessert table. The blend of rich chocolate and aromatic rose petal garnish quickly became the centerpiece, and everyone wanted the recipe for their own gatherings.
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.
- Layer and chill:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan. 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 the 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 and set:
- Dollop or swirl the date caramel over the crunchy chocolate base. 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.
Pin My family loves sharing these chocolate bars after dinner on special occasions. The combination of dates and pistachios often sparks stories about favorite sweets from travel adventures.
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
This recipe contains dairy, nuts (pistachios), and gluten (digestive biscuits). Always double-check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Pin A beautiful treat for gatherings or gifting. Elevate the presentation with gold leaf and serve elegantly for maximum wow-factor.
Recipe Q&A
- → What type of chocolate works best?
For a deep flavor, choose high-quality 70% dark chocolate with a touch of creamy milk chocolate for balance.
- → Can I substitute the nuts?
Yes, feel free to use almonds or hazelnuts in place of pistachios for a different crunch and flavor profile.
- → How can I make this dairy-free?
Use plant-based butter, cream, and dairy-free chocolate to achieve a vegan-friendly version.
- → What’s the best way to serve these?
Serve chilled for firm bars or at room temperature for a softer texture; both options offer unique enjoyment.
- → Any tips for garnishing?
Top with edible gold leaf, dried rose petals, and extra pistachios for a visually stunning, luxurious finish.
- → Which drinks pair well?
Strong Arabic coffee or refreshing mint tea complement the chocolates and spices beautifully.