How to make Dubai Chocolate

If there were a chocolate bar designed to wear gold-trimmed robes and ride in a Rolls Royce, it would be this: the Dubai Chocolate Bar. Decadent. Glossy. Layered. And just the right amount of extra. This bar is inspired by the kind of dessert you’d find in a high-end hotel lobby café in the UAE—rich, textured, and finished with edible gold just because we can.

Think melt-in-your-mouth dark chocolate layered with crushed dates, roasted nuts, and spiced biscuit crumbs—all tied together with a subtle whisper of cardamom. It’s luxurious without being fussy, indulgent without being complicated, and hands-down the kind of dessert you break out when you want to impress.

The best part? It doesn’t need baking. Just a stovetop, a bowl, and a little patience to let the layers set.

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Ingredients (makes one 8x8-inch tray, about 12 bars):

Base Layer:

• Tea biscuits (or graham crackers) – 200g, crushed

• Pitted dates – 150g, finely chopped

• Unsalted butter – 100g

• Condensed milk – 100ml

• Cardamom powder – 1/2 tsp

• Salt – a pinch

• Roasted pistachios – 50g, chopped

• Roasted almonds – 50g, chopped

Chocolate Topping:

• Dark chocolate (60–70%) – 200g, chopped

• Heavy cream – 100ml

• Sea salt flakes – for finishing

• Edible gold leaf or dust (optional, but very Dubai)

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Step-by-Step Instructions:

1. Make the base (10 minutes):
In a pan, melt the butter and stir in condensed milk. Once combined, add the chopped dates and cook for 2–3 minutes until they soften slightly. Turn off the heat and mix in crushed biscuits, cardamom, salt, and chopped nuts. Press the warm mixture evenly into a parchment-lined square tin.

2. Chill the base (20–30 minutes):
Let the base firm up slightly in the fridge while you prep the topping. This helps the chocolate layer spread smoothly later.

3. Prepare the chocolate topping (5 minutes):
In a small saucepan, heat the cream until just simmering. Remove from heat and pour over chopped dark chocolate in a bowl. Let sit for 1 minute, then stir until glossy and smooth.

4. Pour and finish (5 minutes + chilling):
Spread the chocolate ganache evenly over the biscuit-date base. Tap the tin gently to level it. Sprinkle with sea salt flakes and add gold leaf or dust if using. Chill for at least 2 hours, or until firm enough to slice cleanly.

5. Slice and serve:
Remove from the fridge, let sit for 10 minutes at room temp for easier cutting, then slice into bars. Serve cold or just slightly softened. Store in the fridge, but don’t expect them to last long.

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Pro Tip:

Use high-quality dark chocolate—this is the star of the show. And don’t skip the cardamom; it’s what gives this bar its unique Middle Eastern flair. If you want extra crunch, add a few sesame seeds or crushed baklava pieces on top before chilling.