Decadent chocolate, pistachios, and rose petals blend with spiced date caramel for luxurious fusion treats.
# 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 pistachios, crushed
06 - 2.1 oz digestive biscuits, crushed
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 dried rose petals, chopped
14 - Additional chopped pistachios
# Directions:
01 - In a heatproof bowl set over a saucepan of simmering water, gently melt the dark chocolate, milk chocolate, and unsalted butter, stirring continuously until smooth. Remove from the heat and blend in the heavy cream until evenly incorporated. Let cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the chocolate mixture into the pan, smoothing the surface.
03 - Scatter the crushed pistachios, digestive biscuits, and toasted coconut flakes evenly on top of the chocolate base. Use a spatula to lightly press the toppings into the chocolate.
04 - Place the pitted dates, water, ground cardamom, and sea salt into a small saucepan. Cook over low heat, stirring occasionally, until the dates are soft and most of the water is absorbed, approximately 5 minutes. Blend until completely smooth.
05 - Drop or swirl the date caramel over the crunchy chocolate base as desired.
06 - Refrigerate the pan for at least 2 hours or until firm throughout.
07 - Lift out from the pan and cut into bars or squares. Garnish with edible gold leaf, chopped dried rose petals, and extra pistachios before serving.
