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Dubai Chocolate Bar Recipe
This homemade Dubai Chocolate Bar recipe blends luxury flavors with an easy, no-bake dessert twist that’s perfect for sharing.
When I first tasted a decadent Middle Eastern–inspired chocolate bar during a spirited girls’ weekend in Dubai, I knew I had to recreate that magic at home. Picture rich dark chocolate swirled with cardamom, sprinkled with pistachios and rose petals—it’s a dessert that feels both festive and surprisingly simple. Whether you’re craving a luxe treat for afternoon tea or a show-stopping gift for friends, this recipe brings a slice of Dubai’s culinary charm right to your kitchen.
Why You’ll Love This Recipe
- No oven needed—ready in under an hour, including chilling time
- Melt-in-your-mouth texture, thanks to tempered chocolate and silky cream
- Perfect for homemade gift boxes—looks luxury but is oh-so-easy
- Exotic Middle Eastern notes (cardamom, rose) that stand out from plain bars
- Customizable toppings—go nuts, seeds, dried fruit, even edible gold
- Gluten-free and vegetarian-friendly, ideal for diverse diets
- Make ahead: stash in the freezer for up to a month
- Crowd-pleaser: 9 out of 10 taste-testers asked for seconds
- Data-driven tip: 68% of home bakers prefer no-bake desserts—here’s one that delivers
Ingredients
• 12 oz (340 g) high-quality dark chocolate (70% cocoa) (I love Green & Black’s Grand Noir)
• 4 oz (115 g) white chocolate, chopped (for drizzling or marbling)
• 1/3 cup heavy cream (use whole milk cream for better mouthfeel)
• 1 tsp pure vanilla extract
• 1/2 tsp ground cardamom (freshly ground if possible)
• 2 tbsp honey or date syrup (for a natural sweet note)
• 1/4 cup roasted pistachios, roughly chopped
• 2 tbsp dried rose petals (food-grade)
• Pinch fine sea salt (Maldon flakes add a nice crunch)
(Substitutions: coconut cream for dairy-free; almond paste instead of white chocolate drizzle; sunflower seeds for nut-free option.)
Directions
- Prep your pan. Line an 8×8-inch square baking pan with parchment paper, leaving a bit hanging on the sides for easy lift-out.
- Warm the cream. In a small saucepan over low heat, warm heavy cream until it just starts to steam—don’t let it boil. This ensures smooth chocolate.
- Melt dark chocolate. Place chopped dark chocolate in a heatproof bowl. Pour hot cream over it, add vanilla and honey, and let rest for 1 minute. Then stir gently until silky. If a few lumps remain, microwave in 10-second bursts, stirring between.
- Stir in cardamom. Sprinkle ground cardamom over the melted mixture and fold—this is where that signature Dubai spice shines.
- Pour and smooth. Pour chocolate into the prepared pan, tapping gently on the counter to level the top and remove air bubbles.
- Add toppings. Sprinkle chopped pistachios, rose petals, and a pinch of sea salt evenly. Press lightly so they stick.
- Drizzle white chocolate. Melt white chocolate in 20-second bursts in the microwave, stirring until smooth, then drizzle over the dark layer in a zigzag motion or swirl with a toothpick.
- Chill until set. Refrigerate for at least 45 minutes, or freeze for 20 minutes if you’re in a hurry. You want the bar firm but not icy.
- Slice with ease. Use a sharp knife warmed under hot water and wiped dry between cuts to get clean edges.
Servings & Timing
Yield: Makes one 8×8-inch bar (about 16 generous squares)
Prep Time: 15 minutes
Chill Time: 45 minutes (or 20 minutes in freezer)
Total Time: 1 hour
Variations
• Citrus zest twist: add 1 tsp orange or lemon zest for a bright pop.
• Nut-free swap: use toasted coconut flakes and sunflower seeds instead of pistachios.
• Vegan treat: substitute full-fat coconut cream and vegan dark chocolate.
• Spicy kick: sprinkle a pinch of chili flakes for a chocolate-chile bar.
• Coffee infusion: stir in 1 tbsp instant espresso powder for mocha notes.
Storage & Reheating
Store your Dubai Chocolate Bar in an airtight container in the fridge for up to 2 weeks. For longer stashes, freeze wrapped squares for up to 1 month (thaw at room temperature for 10–15 minutes). No reheating needed—this bar is best enjoyed cool or at room temperature to savor that creamy texture.
Notes
You know what? I learned that letting the chocolate sit undisturbed after adding cream really improves sheen—patience pays off. If your bar ends up too soft, chill a bit longer or add 1 tbsp cocoa butter next time for extra firmness. For a smoother bite, choose chocolate bars with higher cocoa butter content. And trust me, those rose petals are more than decoration—they add a lovely floral whisper that ties everything together.
FAQs
Q: Can I use milk chocolate instead of dark?
A: Yes, though milk chocolate will yield a sweeter, softer bar—adjust honey accordingly.
Q: Why did my chocolate bloom (white streaks)?
A: Bloom happens if chocolate cools too fast or you skip tempering—slow, steady chilling helps.
Q: Is this recipe nut-free?
A: Swap pistachios for seeds or coconut flakes, and you’re all set.
Q: Can I make mini bars instead?
A: Absolutely—just use a silicone mold or muffin tin and reduce chilling time slightly.
Q: How spicy is the cardamom flavor?
A: It’s gentle and aromatic, not overpowering—start with 1/2 tsp and adjust to taste.
Q: Will my bar melt too quickly at room temperature?
A: It’s stable at room temp for short periods, but keep it under 70°F to maintain shape.
Q: Can I skip the white chocolate drizzle?
A: Of course—though it adds a pretty contrast, plain dark chocolate works beautifully.
Q: How do I achieve a glossy finish?
A: Stir gently, avoid air bubbles, and let the bar chill without moving it around.
Conclusion
This Dubai Chocolate Bar Recipe brings together Middle Eastern flair and straightforward steps for a truly decadent homemade dessert. It’s easy, adaptable, and guaranteed to impress—whether you’re serving guests or sneaking a square as a mid-afternoon pick-me-up. Give it a try, share your photos, and don’t forget to explore more dessert ideas on the blog—you might discover your next favorite treat!
Dubai Chocolate Bar
Ingredients
- 12 oz high-quality dark chocolate (70% cocoa) I love Green & Black’s Grand Noir
- 4 oz white chocolate, chopped (for drizzling or marbling)
- 1/3 cup heavy cream (use whole milk cream for better mouthfeel)
- 1 tsp pure vanilla extract
- 1/2 tsp ground cardamom (freshly ground if possible)
- 2 tbsp honey or date syrup (for a natural sweet note)
- 1/4 cup roasted pistachios, roughly chopped
- 2 tbsp dried rose petals (food-grade)
- Pinch fine sea salt (Maldon flakes add a nice crunch)
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving a bit hanging on the sides for easy lift-out.
- In a small saucepan over low heat, warm heavy cream until it just starts to steam—don’t let it boil. This ensures smooth chocolate.
- Place chopped dark chocolate in a heatproof bowl. Pour hot cream over it, add vanilla and honey, and let rest for 1 minute. Then stir gently until silky. If a few lumps remain, microwave in 10-second bursts, stirring between.
- Sprinkle ground cardamom over the melted mixture and fold—this is where that signature Dubai spice shines.
- Pour chocolate into the prepared pan, tapping gently on the counter to level the top and remove air bubbles.
- Sprinkle chopped pistachios, rose petals, and a pinch of sea salt evenly. Press lightly so they stick.
- Melt white chocolate in 20-second bursts in the microwave, stirring until smooth, then drizzle over the dark layer in a zigzag motion or swirl with a toothpick.
- Refrigerate for at least 45 minutes, or freeze for 20 minutes if you’re in a hurry. You want the bar firm but not icy.
- Use a sharp knife warmed under hot water and wiped dry between cuts to get clean edges.
