Premium chocolate bars with pistachio, date caramel, and rose. Middle Eastern inspired, rich and decadent treat.
# What You'll Need:
→ 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 - 2.0 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
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over a saucepan of simmering water using a double boiler arrangement, stirring until smooth. Remove from heat and mix in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture into the pan and spread evenly with a spatula.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate layer. Lightly press down to embed the toppings.
04 - In a small saucepan, combine pitted Medjool dates, water, cardamom, and sea salt. Cook over low heat, stirring frequently, until dates soften and water is mostly absorbed, approximately 5 minutes. Transfer mixture to a blender or use an immersion blender to puree until smooth.
05 - Dollop or swirl pureed date caramel over the crunchy chocolate base, distributing evenly.
06 - Place the pan in the refrigerator for at least 2 hours, until fully set.
07 - Remove from pan and cut into bars or squares. Garnish as desired with edible gold leaf, dried rose petals, and extra chopped pistachios before serving.
