Indulge in cocoa-rich desserts infused with crunchy nuts, spiced caramel, and vibrant Middle Eastern influences.
# What You'll Need:
→ 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 - Extra chopped pistachios
# Method:
01 - Combine dark chocolate, milk chocolate, and butter in a heatproof bowl. Set over a saucepan with gently simmering water and melt using a double boiler method, stirring frequently until the mixture is silky and smooth. Remove from heat and blend in the heavy cream until well incorporated. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan and spread evenly to form a uniform layer.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently with a spatula to secure the toppings into the chocolate.
04 - Place pitted dates, water, ground cardamom, and sea salt in a small saucepan. Simmer on low heat, stirring until the dates are softened and the water has been absorbed, approximately 5 minutes. Transfer the mixture to a blender or use an immersion blender to puree until velvety smooth.
05 - Spoon or swirl the spiced date caramel over the crunchy chocolate base as desired.
06 - Refrigerate for a minimum of 2 hours to allow the bars to fully set.
07 - Lift the set mixture from the pan and slice into bars or squares. Adorn with edible gold leaf, dried rose petals, and extra pistachios prior to serving.
