Indulge in rich chocolate treats layered with pistachios, dates, and aromatic spices for unforgettable sweetness.
# Components:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 2.8 oz unsalted butter
04 - 2.8 fl oz heavy cream
→ Crunch Layer
05 - 2.8 oz crushed pistachios
06 - 2.1 oz crushed digestive biscuits
07 - 1 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 oz Medjool dates, pitted
09 - 2 fl oz water
10 - 1/2 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Extra chopped pistachios
# Directions:
01 - Place dark chocolate, milk chocolate, and butter in a heatproof bowl. Set the bowl over a saucepan with gently simmering water, stirring until fully melted and smooth. Remove from heat and incorporate heavy cream. Allow mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour chocolate mixture into the pan, spreading it evenly.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes evenly over the chocolate base. Press gently with a spatula to embed toppings.
04 - In a small saucepan, combine dates, water, ground cardamom, and sea salt. Simmer over low heat with stirring until the dates are soft and water is mostly evaporated, approximately 5 minutes. Transfer mixture to a blender or blend directly until smooth.
05 - Dollop or swirl the pureed date caramel over the crunch-topped chocolate base.
06 - Refrigerate for a minimum of 2 hours, until completely set.
07 - Remove from the pan and slice into bars or squares using a sharp knife. Adorn with edible gold leaf, rose petals, and extra pistachios for presentation.
