Save to Pinterest 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.
The first time I combined date caramel and rose petals with chocolate, it instantly transported me back to dessert cafes in Dubai, where each bite felt extravagant. This recipe blends all my favorite chocolate bar textures with unforgettable spiced notes.
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 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.
- Swirl caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Refrigerate:
- Refrigerate for at least 2 hours, or until fully set.
- Cut 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 to Pinterest Sharing these chocolate bars with family on Eid became a tradition. The mix of rich chocolate and fragrant rose always brings smiles to the table and turns a simple gathering into a celebration.
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. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g per serving
Save to Pinterest Serve these bars chilled for extra crunch and contrast or let them warm to room temperature for a softer, melt-in-your-mouth texture.
Recipe FAQs
- → Can I use other nuts besides pistachios?
Yes, almonds or hazelnuts may be swapped in for pistachios to suit your preference or dietary needs.
- → How do I ensure smooth melting of the chocolate?
Melt chocolate and butter gently over a double boiler, stirring often to prevent overheating and clumping.
- → Is it possible to make this vegan?
Substitute with plant-based butter, cream, and dairy-free chocolate for a vegan-friendly version.
- → What beverages pair well with these treats?
Strong Arabic coffee or mint tea complement the rich flavors and aromatic spices perfectly.
- → Can I prepare these in advance?
Yes, these desserts can be made ahead and stored in the refrigerator until serving, retaining freshness and structure.
- → Are there any gluten-free alternatives for the biscuits?
Use gluten-free digestive biscuits or oat cookies to make the dessert suitable for gluten sensitivities.