Rich chocolate bars layered with pistachios, date caramel, and rose petals for fusion-style indulgence.
# 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
# Step-by-Step Guide:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir until fully melted and smooth. Remove from heat and blend in the heavy cream, mixing until fully incorporated. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Spread the melted chocolate mixture evenly into the pan, smoothing the surface.
03 - Scatter the crushed pistachios, digestive biscuits, and toasted coconut over the chocolate base. Carefully press the crunchy mixture into the chocolate using a spatula to embed the texture.
04 - In a small saucepan, combine the pitted dates, water, ground cardamom, and salt. Simmer over low heat until the dates soften and water is absorbed, about 5 minutes. Transfer the mixture to a blender or use an immersion blender to puree until perfectly smooth.
05 - Spoon or swirl the spiced date caramel over the crunch-layered chocolate base. Refrigerate the pan for a minimum of 2 hours, or until mixture is thoroughly set.
06 - Remove the set dessert from the pan. Slice into bars or squares using a sharp knife. Adorn each piece with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
