Sumptuous chocolate bars with pistachios, coconut, date caramel, and Middle Eastern accents.
# Ingredient List:
→ 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 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Set the bowl over a pan of gently simmering water and stir until melted and smooth. Remove from heat and blend in the heavy cream until glossy and uniform.
02 - Line an 8-inch square pan with parchment paper, ensuring edges overhang for easy removal. Pour the chocolate mixture into the pan and spread evenly with a spatula.
03 - Distribute crushed pistachios, crushed digestive biscuits, and toasted coconut flakes evenly across the chocolate base. Gently press with a spatula so the layer is embedded.
04 - Place Medjool dates, water, cardamom, and salt in a small saucepan. Cook over low heat, stirring, until dates have softened and water mostly absorbed, approximately 5 minutes. Transfer to a blender or use an immersion blender to process until completely smooth.
05 - Dollop and swirl the date caramel decoratively over the crunchy chocolate base.
06 - Refrigerate for a minimum of 2 hours, or until the mixture is set and firm throughout.
07 - Lift bars from the pan using the parchment paper. Cut into bars or squares portions. Decorate with edible gold leaf (if using), dried rose petals, and extra pistachios before serving.
