Decadent chocolate bars filled with pistachios, date caramel, and rose petals. Quick, fusion dessert for gatherings.
# Components:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2.8 ounces unsalted butter
04 - 2.7 fluid ounces heavy cream
→ Crunch Layer
05 - 2.8 ounces crushed pistachios
06 - 2.1 ounces crushed digestive biscuits
07 - 1.1 ounces toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2 fluid ounces 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
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Place over a saucepan of gently simmering water and stir until fully melted and smooth. Remove from heat and blend in the heavy cream. Allow to cool slightly before use.
02 - Line an 8-inch square pan with parchment paper. Spread the chocolate mixture evenly across the base.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press lightly with a spatula to secure the crunch layer.
04 - In a small saucepan, combine pitted dates, water, ground cardamom, and sea salt. Cook over low heat, stirring frequently, until dates have softened and water is mostly absorbed, about 5 minutes. Transfer to a blender or use an immersion blender to puree until smooth.
05 - Dollop or swirl the spiced date caramel over the crunchy chocolate mixture.
06 - Refrigerate the assembled dessert for at least 2 hours, or until fully firm.
07 - Remove from the pan and cut into bars or squares. Adorn with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
