Dark chocolate, pistachios, date caramel, and aromatic rose petals create a unique and luxurious fusion treat.
# 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 - 2.8 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
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt over a gently simmering double boiler while stirring until smooth. Once fully melted, remove from heat and incorporate heavy cream. Allow mixture to cool slightly.
02 - Line an 8-inch (20 cm) square pan with parchment paper. Evenly distribute the melted chocolate mixture within the pan.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes uniformly over the chocolate base. Press lightly with a spatula to adhere and set the crunch layer.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and fine sea salt. Simmer on low heat with gentle stirring until dates soften and liquid is nearly absorbed, about 5 minutes.
05 - Transfer the cooked date mixture to a blender or process with an immersion blender until the caramel is smooth.
06 - Spread or swirl the date caramel over the set chocolate base and crunch layer. Refrigerate for a minimum of 2 hours until firm.
07 - Remove creation from the pan, slice into bars or squares. Decorate with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
