Rich chocolate treats with pistachios, rose petals, and spiced caramel highlight Middle Eastern-inspired decadence.
# 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 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
# Preparation Steps:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Set the bowl over simmering water in a double boiler and gently melt, stirring continuously until the mixture becomes smooth. Remove from heat, mix in heavy cream, and allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly distribute the melted chocolate mixture into the pan and smooth the surface.
03 - Scatter crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Press gently with a spatula to embed the crunchy components.
04 - Place pitted dates, water, ground cardamom, and sea salt in a small saucepan. Cook on low heat, stirring, until dates are softened and most of the water is absorbed, about 5 minutes. Transfer the mixture to a blender, or use an immersion blender, and puree until smooth.
05 - Spoon or swirl the date caramel over the crunch layer in the pan.
06 - Refrigerate for at least 2 hours, or until firmly set.
07 - Lift the slab from the pan and cut into individual bars or squares. Adorn with edible gold leaf, dried rose petals, and extra chopped pistachios before serving.
