Decadent chocolate bars feature pistachio crunch, date caramel, and a touch of Middle Eastern luxury.
# What you need:
→ 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 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
# How to Make It:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Place over a saucepan with simmering water for a double boiler effect, stirring continuously until smooth and melted. Remove from heat and blend in heavy cream until fully incorporated. Allow the mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan, spreading it evenly with a spatula.
03 - Evenly sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently with a spatula to secure the toppings into the chocolate layer.
04 - Place pitted Medjool dates, water, ground cardamom, and fine sea salt in a small saucepan. Cook over low heat, stirring regularly, until dates have softened and liquid is nearly absorbed, about 5 minutes. Transfer to a blender or use an immersion blender to puree until smooth.
05 - Dollop or swirl the prepared date caramel over the crunch layer.
06 - Refrigerate the assembled dessert for at least 2 hours or until fully set.
07 - Lift the set slab out of the pan and cut into bars or squares with a sharp knife. Garnish with edible gold leaf, chopped dried rose petals, and additional pistachios just before serving.
