# 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 - 2.7 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 tsp ground cardamom
11 - 1/4 tsp fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tbsp chopped dried rose petals
14 - Extra chopped pistachios
# Method steps:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set over a saucepan with gently simmering water using a double boiler setup. Stir continuously until fully melted and smooth. Remove from heat, incorporate heavy cream, and mix until homogeneous. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the melted chocolate mixture into the prepared pan, smoothing the surface.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Firmly press down using a spatula to integrate the layer.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and sea salt. Simmer on low heat, stirring, until dates soften and liquid is absorbed, approximately 5 minutes. Transfer mixture to a blender or utilize an immersion blender to purée until smooth.
05 - Spoon or swirl the date caramel over the crunchy chocolate base in the pan.
06 - Refrigerate for a minimum of 2 hours, or until thoroughly set.
07 - Remove set mixture from pan and slice into bars or squares. Adorn with edible gold leaf, chopped dried rose petals, and extra pistachios before serving.
