Chocolate bars meet Middle Eastern flair in luscious, nutty, spiced desserts rich with luxurious textures and flavors.
# What You'll 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 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
# Method Steps:
01 - In a heatproof bowl set over a double boiler, combine the dark chocolate, milk chocolate, and unsalted butter. Melt slowly, stirring continuously, until completely smooth. Remove from heat and blend in the heavy cream. Allow to cool slightly.
02 - Line an 8-inch square baking pan with parchment paper. Evenly distribute the melted chocolate mixture in the pan, smoothing the surface with a spatula.
03 - Scatter the crushed pistachios, crushed digestive biscuits, and toasted coconut flakes over the chocolate base. Press gently with a spatula to secure the layer.
04 - In a small saucepan, combine pitted dates, water, cardamom, and fine sea salt. Simmer over low heat, stirring, until the dates soften and the liquid is mostly absorbed, approximately 5 minutes. Puree until smooth using a blender or immersion blender.
05 - Dollop or swirl the date caramel atop the crunchy chocolate base.
06 - Chill the assembled dessert for at least 2 hours, until completely firm.
07 - Remove from the pan, slice into bars or squares, and top with edible gold leaf, dried rose petals, and additional pistachios prior to serving.
