# Ingredient List:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cacao), 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 shelled pistachios, crushed
06 - 2.1 ounces digestive biscuits, crushed
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 dried rose petals, chopped
14 - Additional chopped pistachios
# Steps:
01 - In a heatproof bowl set over a double boiler, combine dark chocolate, milk chocolate, and unsalted butter. Melt with gentle stirring until mixture is smooth and glossy. Remove from heat and stir in heavy cream until fully blended. Allow mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper, ensuring overhang for easy removal. Spread the chocolate mixture evenly across the base.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base, pressing gently with a spatula to secure.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and fine sea salt. Simmer over low heat for 5 minutes, stirring frequently, until dates are softened and water is nearly absorbed. Transfer mixture to a blender or use an immersion blender to puree until completely smooth.
05 - Dollop or swirl the spiced date caramel mixture atop the chocolate crunch layer, creating decorative patterns as desired.
06 - Place pan in the refrigerator and allow to chill for at least 2 hours, or until mixture is firm and set throughout.
07 - Remove from pan, using parchment paper overhang to lift. Cut into bars or squares using a sharp knife. Garnish with edible gold leaf (if using), chopped dried rose petals, and extra pistachios before serving.
