Layers of chocolate, pistachio crunch, and fragrant date caramel offer Middle Eastern-inspired dessert elegance.
# Ingredient List:
→ 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 ounce 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
# Steps:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Melt gently over a saucepan of simmering water using a double boiler setup, stirring frequently until smooth and fully blended. Remove from heat and incorporate heavy cream. Allow mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Spread the chocolate mixture evenly into the prepared pan.
03 - Sprinkle crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Lightly press with a spatula to embed and level the surface.
04 - Combine Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Simmer over low heat, stirring, until dates soften and water is mostly evaporated, about 5 minutes. Transfer mixture to a blender or use an immersion blender to process until smooth.
05 - Dollop or swirl the spiced date caramel over the combined chocolate and crunch layers as desired.
06 - Refrigerate the pan for a minimum of 2 hours or until the dessert is thoroughly set.
07 - Remove from the pan and slice into bars or squares with a sharp knife. Garnish bars with edible gold leaf, dried rose petals, and more chopped pistachios before serving.
