# 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
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt over a gently simmering saucepan (double boiler), stirring until the mixture is glossy and smooth. Remove from heat and blend in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly transfer the chocolate mixture into the pan, smoothing the surface.
03 - Scatter crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Press gently using a spatula to ensure even distribution.
04 - Place pitted dates, water, cardamom, and salt in a small saucepan. Cook over low heat, stirring frequently, until dates are softened and most of the water is absorbed, approximately 5 minutes. Puree the mixture to a smooth consistency using a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel over the chocolate crunch base. Refrigerate the pan for a minimum of 2 hours until fully set.
06 - Lift the set bars from the pan and cut into bars or squares with a sharp knife. Garnish with edible gold leaf, chopped dried rose petals, and additional pistachios prior to serving.
