# 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 - 2.8 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:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Melt gently over a double boiler, stirring until fully smooth. Remove from heat and blend in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly pour and spread the chocolate mixture into the prepared pan.
03 - Scatter crushed pistachios, crushed digestive biscuits, and toasted coconut flakes evenly over the chocolate base. Press down gently with a spatula to ensure even integration.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and sea salt. Simmer over low heat, stirring until dates are soft and most liquid is absorbed, about 5 minutes. Transfer mixture to a blender or use an immersion blender to process until completely smooth.
05 - Dollop or swirl the spiced date caramel across the crunch layer.
06 - Place the pan in the refrigerator and chill for at least 2 hours until fully set.
07 - Remove set mixture from pan. Slice into bars or squares and decorate with edible gold leaf, chopped dried rose petals, and extra pistachios prior to serving.
