# Ingredients:
→ 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
# Instructions:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Set over a saucepan with gently simmering water to create a double boiler, stirring frequently until completely melted and smooth. Remove from heat and blend in heavy cream until glossy and uniform.
02 - Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal. Spread the tempered chocolate mixture evenly into the pan and smooth the surface.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes across the chocolate base. Gently compress the toppings with a spatula, ensuring an even distribution and firm embedment.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and sea salt. Simmer over low heat, stirring occasionally, until dates are softened and water nearly absorbed, about 5 minutes. Transfer to a blender or use an immersion blender to process until completely smooth.
05 - Dollop or gently swirl the spiced date caramel over the crunch-topped chocolate base, artfully layering as desired.
06 - Refrigerate the assembled creation for a minimum of 2 hours, allowing all layers to fully set before slicing.
07 - Lift the chilled block from the pan and cut into bars or squares with a sharp knife. Finish with edible gold leaf, chopped dried rose petals, and extra pistachios as a lavish garnish before serving.
