Opulent chocolate treats blend Middle Eastern flavors, pistachio crunch, date caramel, and edible gold touches.
# Components:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cacao), 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 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 oz Medjool dates, pitted
09 - 2.0 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
# Method:
01 - Place dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set over a pan of gently simmering water and melt, stirring until completely smooth. Take off the heat and blend in the 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 - Evenly scatter crushed pistachios, digestive biscuits, and toasted coconut flakes on top of the chocolate base. Compress gently with a spatula to set the toppings.
04 - Combine pitted Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Cook over low heat, stirring, until the dates soften and water is mostly absorbed, about 5 minutes. Transfer 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 for a minimum of 2 hours, until completely firm.
07 - Remove from the pan and slice into bars or squares. Decorate with edible gold leaf, dried rose petals, and extra chopped pistachios prior to serving.
