Rich chocolate, nutty crunch, and date caramel meet Middle Eastern flavors for a luxurious fusion dessert.
# 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 - 2.7 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 - Additional chopped pistachios for topping
# Directions:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Set bowl over a saucepan of gently simmering water, stirring continuously until mixture is fully melted and smooth. Remove from heat, then stir in heavy cream until incorporated. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper and spread the melted chocolate mixture evenly inside.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes uniformly over the chocolate base. Press gently with a spatula to embed toppings.
04 - In a small saucepan, combine pitted dates, water, ground cardamom, and salt. Simmer over low heat, stirring regularly, until dates soften and water has mostly absorbed, about 5 minutes. Transfer mixture to a blender or use an immersion blender to process until smooth.
05 - Spoon or swirl the spiced date caramel over the crunchy chocolate base.
06 - Refrigerate tray for a minimum of 2 hours, until firm and fully set.
07 - Release from pan, cut into bars or squares, and decorate with edible gold leaf, dried rose petals, and extra pistachios before serving.
