Filippo Berio

Dubai Chocolate Bars with Olive Oil

Prep Time: 15 min

Inactive Time: 30 min

Cook Time: N/A

Total Time: 45 min

Servings: 8-10

RECIPE INGREDIENTS

  • 8 oz dark chocolate (70%+), finely chopped
  • 2 tbsp Filippo Berio Extra Light Tasting Olive Oil
  • ¼ tsp ground cardamom
  • 3 Medjool dates, finely chopped
  • 2 tbsp chopped pistachios (unsalted)
  • Flaky sea salt (for garnish)

RECIPE DIRECTIONS

    1. Chop the dates and pistachios, toast the sesame seeds (if using), and set garnishes aside.
    2. In a double boiler (or microwave in short bursts), melt the chopped chocolate until smooth. Stir in the olive oil and cardamom until fully incorporated.
    3. Stir in half of the chopped dates and pistachios into the melted chocolate mixture.
    4. Pour the chocolate mixture into a parchment-lined loaf pan or silicone chocolate mold. Tap gently to remove air bubbles and smooth out the top.
    5. Sprinkle the remaining dates, pistachios, sea salt on top.
    6. Refrigerate for about 30–45 minutes, or until fully set.
    7. Remove from the mold/pan and slice into bars or squares. Store in an airtight container in the fridge for up to 10 days.