# Components:
→ 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 - 2.1 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 - Chopped pistachios, for serving
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over simmering water, stirring until smooth. Remove from heat; blend in heavy cream and set aside.
02 - Line an 8-inch square pan with parchment paper. Spread the chocolate mixture evenly across the base.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently with a spatula to incorporate the toppings.
04 - In a small saucepan, combine Medjool dates, water, ground cardamom, and fine sea salt. Simmer on low heat, stirring occasionally, until dates soften and liquid reduces (approximately 5 minutes).
05 - Transfer the spiced date mixture to a blender or process with an immersion blender until smooth and silky.
06 - Spoon or swirl the date caramel over the chocolate crunch base. Refrigerate the pan for a minimum of 2 hours until the mixture is firm and set.
07 - Unmold the chilled bar, slice into squares or bars, then garnish with edible gold leaf, dried rose petals, and additional pistachios. Present chilled or at ambient temperature.
