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 first tasted chocolate desserts with rose petals and pistachios on a trip to Dubai, and I was instantly captivated by the combination of velvety chocolate and aromatic spices. This recipe channels that memory, marrying familiar chocolate bar decadence with opulent Middle Eastern elements.
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 pan and pour base:
- 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 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.
- Assemble base and caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Set and finish:
- Refrigerate for at least 2 hours, or until fully set. 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 Melting the chocolate with my kids is always fun, and everyone loves sprinkling on toppings together. Our favorite part is cutting the bars and admiring the layers before sharing them over mint tea.
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 Best enjoyed with friends or family for a true Dubai-inspired experience. The blend of flavors and textures is sure to impress.
Recipe Guide
- → How do I achieve a silky chocolate base?
Melt premium dark and milk chocolate with butter over gentle heat, then stir in cream for smoothness.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts work well for the crunch layer, offering varied flavor and texture.
- → Is there a vegan version available?
Use plant-based butter, dairy-free chocolate, and non-dairy cream for a vegan-friendly alternative.
- → What does the spiced date caramel add?
It infuses aromatic cardamom and natural sweetness, complementing the chocolate’s richness and crunch.
- → How should I serve these desserts?
Serve refrigerated for a firmer texture or at room temperature for lusciousness. Pairs great with coffee or tea.
- → Are there any allergen considerations?
This dessert contains dairy, nuts, gluten, and may have soy traces—always check ingredient labels.