Irresistible Dubai Chocolate Bar Ultimate Luxe Treats Guide
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Author:admin
Total Time:2 hours 15 minutes
Yield:16 bars 1x
Description
Explore the Dubai Chocolate Bar like never before A fresh look with flavor profiles pairing ideas and bitesized indulgencetap to savor more
Ingredients
Scale
300 g dark chocolate, chopped (70-75% cacao) – for the glossy base and rich finish.
1 tablespoon coconut oil – helps the chocolate melt smoothly and stay glossy.
1/4 teaspoon ground cardamom – a warm, fragrant touch that hints at Dubai’s spice heritage.
Pinch sea salt – enhances chocolate sweetness and balances flavors.
10–12 Medjool dates, pitted and chopped – the natural caramel core for sweetness.
2 tablespoons tahini – adds creamy, nutty depth to the date caramel (swap with almond butter if needed).
1 teaspoon rose water (optional) – a delicate floral kiss that ties the flavors together.
Pinch saffron threads (optional) – steeped in 1 teaspoon warm water for a golden glow and aroma.
1/2 cup pistachios, roughly chopped – the bright crunch and color.
1/4 cup sesame seeds, toasted – extra texture and a nutty punch.
Parchment paper, for lining a 9×13-inch pan – makes lifting the bars easy.
300 g dark chocolate, chopped (for the top layer) – to seal the bars with a smooth finish.
1 tablespoon coconut oil (for the top layer) – keeps the top glossy and easy to slice.
Optional garnish: extra chopped pistachios or sesame seeds for finishing touch.
Instructions
Line a 9×13-inch pan with parchment, leaving an overhang on the sides for easy lifting later.
Make the base chocolate layer: in a heatproof bowl set over simmering water, melt 300 g chocolate with 1 tablespoon coconut oil and 1/4 teaspoon cardamom until glossy. Stir until smooth, then pour into the prepared pan and spread evenly. Tap the pan gently to remove air bubbles. Chill 20–25 minutes until just set.
Whip up the date caramel: in a blender or food processor, blend the dates with 2 tablespoons tahini, 1 teaspoon rose water (if using), a pinch of salt, and enough warm water to create a thick, spreadable caramel. Start with 2 tablespoons and add more as needed. Spread caramel in an even layer over the base chocolate, leaving a small border around the edges.
Prepare the pistachio crunch: in a dry skillet, toast the pistachios and sesame seeds until fragrant and lightly browned. Remove from heat, sprinkle with a pinch of salt, and let cool briefly. Scatter evenly over the date caramel and press down lightly so it sticks.
Top with the final chocolate layer: melt 300 g chocolate with 1 tablespoon coconut oil until smooth. Pour over the pistachio layer, spreading to cover completely. Chill 30–35 minutes, or until firm. If you like, run a warm knife around the edges to help release the bars from the pan.
Finish and slice: lift the bars out using the parchment overhang, then cut into rectangles. Store in an airtight container in the fridge for up to a week, or wrap and freeze for longer keeping.
