Decadent chocolate bars layered with pistachios, date caramel, and rose petals for a fusion dessert experience.
# 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 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Additional chopped pistachios
# Method:
01 - Combine dark chocolate, milk chocolate, and butter in a heatproof bowl. Set over a saucepan of simmering water and melt gently, stirring until the mixture is fully smooth. Remove from heat and incorporate heavy cream until blended.
02 - Line an 8-inch square pan with parchment paper. Spread the chocolate mixture evenly to form the base.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently with a spatula to secure.
04 - Combine dates, water, cardamom, and salt in a saucepan. Cook on low, stirring for 5 minutes until dates have softened and water reduces. Puree the mixture using a blender or immersion blender until completely smooth.
05 - Spoon or swirl the date caramel over the chocolate and crunch layers.
06 - Refrigerate for at least 2 hours until firm throughout.
07 - Lift from the pan, cut into bars or squares, and decorate with gold leaf, dried rose petals, and extra chopped pistachios before serving.
