Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Middle Eastern Chocolate Honey Confections with Candy Jewels
A delightful Middle Eastern-inspired sweet treat combining rich chocolate with floral honey notes, studded with colorful candy pieces. This no-bake confection draws inspiration from traditional Middle Eastern halva and ma'amoul, creating a modern fusion dessert that's both visually stunning and indulgently sweet.
60 min
Easy
16 servings
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Taste Profile
Sweet9/10
Salty0/10
Sour3/10
Umami1/10
Spicy0/10
🥄 Texture
Dense, glossy chocolate base that sets firm but yields a satiny snap when bitten. Chewy bursts from halved gummy candies are interspersed with intermittent hard, crunchy shards of crushed lollipops, and a light cocoa dusting gives a slightly dry finish.
👃 Aroma
Dominated by rich cocoa and warm honey notes with pronounced fruity, candy-like top notes from the crushed lollipops and Haribo pieces. A faint toasted/roasted chocolate scent underlies the sweetness, creating a confectionery, caramel-leaning perfume.
🍷 Pairs Well With
Strong espresso or Arabic coffee to cut the sweetness; alternatively a refreshing mint tea or lightly sweetened black tea.
🥗 Side Dishes
Fresh berries or citrus segments for bright acidity; roasted salted pistachios or almonds for nutty contrast; a small dish of labneh or plain Greek yogurt drizzled with honey to temper sweetness.
Ingredients(5 items)
- 1200 grams chocolate (chopped)
- 26 tablespoons honey
- 315 pieces Haribo gummy candies (halved)
- 48 pieces Chupa Chups lollipops (unwrapped and crushed into small pieces)
- 52 tablespoons cocoa powder (for dusting)
Nutrition Information(per serving)
145
Calories
1.2g
Protein
22.8g
Carbs
6.5g
Fat
Instructions
- 1
Place the chopped chocolate in a heat-safe bowl and set it over a pot of gently simmering water, ensuring the bowl does not touch the water. Stir occasionally until completely melted and smooth.
- 2
Remove the chocolate from heat and allow it to cool for 2-3 minutes until it reaches approximately 45°C (113°F).
- 3
Stir in the honey thoroughly, mixing until well combined and the mixture becomes glossy and uniform in color.
- 4
Fold in the halved Haribo gummy candies gently, ensuring they are evenly distributed throughout the chocolate mixture without breaking them apart.
- 5
Pour the mixture into a parchment-lined 8x8 inch square baking pan, smoothing the top with a spatula.
- 6
Immediately sprinkle the crushed Chupa Chups pieces across the surface of the chocolate mixture, pressing them gently so they adhere to the warm chocolate.
- 7
Place the pan in the refrigerator for 45 minutes to 1 hour until the mixture is completely set and firm.
- 8
Remove from refrigerator and cut into 16 equal squares using a warm, dry knife (wipe the knife between cuts for clean edges).
- 9
Dust lightly with cocoa powder for an elegant finish and to reference traditional Middle Eastern chocolate preparations.
- 10
Store in an airtight container in the refrigerator for up to 5 days.
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