# 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
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Gently melt over a double boiler, stirring until the mixture is homogenous and glossy. Remove from heat and blend in heavy cream until fully incorporated.
02 - Line an 8-inch square pan with parchment paper. Evenly distribute the melted chocolate mixture in the prepared pan, smoothing the top with a spatula.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Use a spatula to gently press down, embedding the crunchy elements into the chocolate.
04 - In a small saucepan, combine Medjool dates, water, ground cardamom, and sea salt. Cook over low heat, stirring, for about 5 minutes until dates are soft and most liquid is absorbed. Blend until smooth using an immersion blender or standard blender.
05 - Spoon and swirl the spiced date caramel over the crunch layer. Refrigerate for a minimum of 2 hours until fully set.
06 - Remove from the pan, cut into bars or squares. Adorn with edible gold leaf, dried rose petals, and extra pistachios before serving.
