# 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 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
# Preparation Steps:
01 - In a heatproof bowl, combine the dark chocolate, milk chocolate, and unsalted butter. Melt the mixture gently over simmering water using a double boiler, stirring constantly until smooth and glossy. Remove from heat and blend in heavy cream. Let it cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan, spreading it evenly with a spatula.
03 - Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes evenly over the chocolate base. Press gently with a spatula to integrate the crunch elements.
04 - In a small saucepan, combine Medjool dates, water, cardamom, and sea salt. Cook over low heat for about 5 minutes, stirring often, until the dates are softened and water is absorbed. Puree the mixture with a blender or immersion blender until completely smooth.
05 - Dollop or swirl the spiced date caramel over the crunchy chocolate base. Refrigerate the pan for at least 2 hours, ensuring the dessert is fully set.
06 - Once firmly set, lift the contents from the pan using the parchment paper. Slice into bars or squares. Top each portion with edible gold leaf, chopped dried rose petals, and extra pistachios as desired before serving.
