Enjoy decadent chocolate bars layered with pistachios, spiced dates, and rose petals, inspired by Middle Eastern confections.
# 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 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
# Instructions:
01 - Combine chopped dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl set over a saucepan of simmering water. Melt, stirring continuously, until the mixture is smooth. Remove from heat and incorporate heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan and spread evenly.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently using a spatula to embed the layer.
04 - Place Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Cook gently over low heat for approximately 5 minutes, stirring, until dates soften and water is absorbed. Puree the mixture until smooth using a blender or immersion blender.
05 - Distribute the spiced date caramel in dollops or swirls atop the chocolate crunch layer. Refrigerate for a minimum of 2 hours until firm.
06 - Once set, remove the slab from the pan and slice into bars or squares. Adorn with edible gold leaf, dried rose petals, and additional chopped pistachios as desired before serving.
