# Components:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2.8 ounces unsalted butter
04 - 2.7 fluid ounces heavy cream
→ Crunch Layer
05 - 2.8 ounces crushed pistachios
06 - 2.1 ounces crushed digestive biscuits
07 - 1.1 ounces toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2.0 fluid ounces water
10 - 1/2 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Extra chopped pistachios
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Place over a saucepan with gently simmering water, stirring continuously until smooth. Remove from heat and blend in heavy cream. Allow mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper to ensure ease of removal.
03 - Evenly distribute the molten chocolate mixture into the prepared pan.
04 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes atop the chocolate base. Press gently with a spatula to secure the texture.
05 - In a small saucepan, cook pitted Medjool dates with water, ground cardamom, and fine sea salt over low heat, stirring occasionally for 5 minutes until dates soften and water is mostly absorbed.
06 - Transfer the softened date mixture to a blender or use an immersion blender to create a smooth puree.
07 - Dollop or swirl the date caramel over the crunchy chocolate base for even distribution.
08 - Refrigerate the assembled creation for a minimum of 2 hours, ensuring complete setting.
09 - Remove from the pan, slice into bars or squares. Finish with edible gold leaf, dried rose petals, and additional chopped pistachios.
