Chocolate bars fused with pistachio crunch, spiced dates, Middle Eastern touches, and luxurious garnishes.
# What you'll need:
→ 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 - Additional chopped pistachios
# Method:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Gently melt over a saucepan of simmering water using a double boiler, stirring until fully smooth. Remove from heat and incorporate the heavy cream. Set aside to cool slightly.
02 - Line an 8-inch (20 cm) square pan with parchment paper. Evenly spread the chocolate blend across the base of the pan.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate layer. Gently press with a spatula to embed the mixture.
04 - Combine pitted Medjool dates, water, ground cardamom, and fine sea salt in a small saucepan. Cook over low heat, stirring, until dates soften and water is nearly evaporated, about 5 minutes. Puree the mixture until completely smooth with a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel over the crunchy chocolate base.
06 - Refrigerate the pan for a minimum of 2 hours, or until the bars are fully set.
07 - Remove the slab from the pan and cut into bars or squares. Garnish with edible gold leaf, chopped dried rose petals, and extra pistachios before serving.
