Rich chocolate bars layered with pistachio, rose, and spiced date caramel; fusion flavors with a touch of elegance.
# Ingredients:
→ 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
# Instructions:
01 - Place chopped dark and milk chocolate with unsalted butter in a heatproof bowl. Set over a saucepan of gently simmering water, stirring until completely melted and smooth. Remove from heat and mix in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the melted chocolate mixture into the pan.
03 - Scatter crushed pistachios, digestive biscuit pieces, and toasted coconut flakes over the chocolate base. Press gently with a spatula to integrate the layer.
04 - Combine pitted Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Cook over low heat while stirring, until the dates soften and liquid mostly evaporates, about 5 minutes. Puree the mixture until smooth with a blender or immersion blender.
05 - Spoon or swirl the date caramel over the layered chocolate base. Refrigerate for at least 2 hours, until completely set.
06 - Remove from pan, slice into bars or squares. Decorate with edible gold leaf, dried rose petals, and additional chopped pistachios just before serving.
