# Components:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cocoa), finely chopped
02 - 3.5 oz milk chocolate, finely chopped
03 - 2.8 oz unsalted butter
04 - 2.7 fl oz heavy cream
→ Crunch Layer
05 - 2.8 oz crushed pistachios
06 - 2.1 oz crushed digestive biscuits
07 - 1.1 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
# Method:
01 - Place dark chocolate, milk chocolate, and butter into a heatproof bowl. Melt over a gently simmering saucepan using a double boiler, stirring continuously until smooth and glossy. Remove from heat and whisk in heavy cream until fully blended. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper, ensuring overhang for easy removal. Evenly spread the melted chocolate mixture in the lined pan using a spatula.
03 - Distribute crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes evenly over the chocolate base. Gently press the toppings into the chocolate using a spatula to set the layer.
04 - Combine pitted dates, water, ground cardamom, and fine sea salt in a small saucepan. Cook on low heat, stirring frequently, until dates are softened and most water is absorbed, about 5 minutes. Transfer the mixture to a blender or use an immersion blender to puree until completely smooth.
05 - Dollop or swirl the blended spiced date caramel across the crunchy chocolate base for even flavor distribution.
06 - Cover and refrigerate for at least 2 hours, or until the layers have fully set and firmed up.
07 - Remove from the pan using the parchment overhang. Using a sharp knife, slice into bars or squares. Adorn each piece with edible gold leaf, chopped dried rose petals, and additional pistachios for visual and textural appeal.
