Premium chocolate layers fuse with date caramel, pistachio crunch, and gold leaf for lavish dessert bars.
# 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 - Extra chopped pistachios
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt over a double boiler, stirring until completely smooth. Remove from heat and blend in the heavy cream. Allow the mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the melted chocolate mixture into the lined pan.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate layer. Use a spatula to gently press the mixture, ensuring an even crunchy distribution.
04 - In a small saucepan, combine Medjool dates, water, cardamom, and sea salt. Cook over low heat while stirring until the dates are softened and liquid is absorbed, approximately 5 minutes. Puree the mixture until smooth using a blender or immersion blender.
05 - Dollop or swirl the date caramel across the crunchy chocolate base. Refrigerate the pan for a minimum of 2 hours until the bars are fully set.
06 - Remove the mixture from the pan and cut into bars or squares. Adorn with edible gold leaf, dried rose petals, and additional chopped pistachios prior to serving.
