Enjoy rich chocolate treats featuring crunch, spiced date caramel, and Middle Eastern-style garnishes.
# What You'll Need:
→ 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 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
# How to Make It:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over a saucepan of simmering water, stirring until completely smooth. Remove from heat and stir in heavy cream. Set aside to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the melted chocolate mixture into the prepared pan.
03 - Sprinkle crushed pistachios, crushed digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently with a spatula to ensure the crunch layer is embedded.
04 - In a small saucepan, combine pitted Medjool dates, water, cardamom, and salt. Cook over low heat, stirring frequently, until dates soften and water is absorbed, about 5 minutes. Purée the mixture until silky smooth using a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel over the crunchy chocolate base.
06 - Refrigerate the assembled bars for a minimum of 2 hours or until fully set.
07 - Remove the dessert from the pan and slice into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
