Dubai Chocolate Bar Recipe
These chocolate bars are a homemade twist on a luxury Middle Eastern dessert, with rich, velvety layers studded with crunchy pistachios and warmed by cardamom and orange blossom water.
Ingredients
- 12 oz dark chocolate (70% cocoa) Valrhona or Ghirardelli recommended
- 6 oz milk chocolate chips
- 1 Tbsp unsalted butter or coconut oil
- 2 tsp cardamom powder freshly ground if possible
- 1 tsp orange blossom water Cortas brand suggested
- ⅔ cup roasted pistachios lightly salted and chopped
- ⅓ cup crushed dates or figs natural sweetness
- Pinch flaky sea salt for luxury crunch
- Parchment paper to line your pan
Instructions
- Prep your pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy lifting later.
- Melt dark chocolate: In a heatproof bowl over simmering water, stir dark chocolate and butter until glossy and smooth.
- Add flavor: Off the heat, whisk in cardamom and orange blossom water.
- First layer: Pour half the chocolate into the dish, smooth with a spatula, and tap gently to remove air bubbles.
- Mix-ins: Scatter half the pistachios and dates across the chocolate.
- Melt milk chocolate, then mix into remaining dark chocolate for a marbled effect.
- Second layer: Drizzle the mixed chocolate over the nuts and fruit, swirl lightly with a skewer.
- Final touches: Sprinkle extra pistachios, cardamom, and flaky salt on top.
- Chill in the refrigerator for 30–60 minutes (or freeze for 15 minutes) until firm.
- Slice and serve: Lift from pan, cut into 12–16 bars with a knife warmed under hot water for clean edges.
Notes
Chop nuts evenly for neat slices. Toast them at 350°F for 5 minutes for enhanced flavor.
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