Indulge in chocolate creations layered with pistachios, date caramel, and aromatic garnishes. Fusion-inspired decadence awaits.
# What You'll Need:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cocoa), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 2.75 oz unsalted butter
04 - 2.75 fl oz heavy cream
→ Crunch Layer
05 - 2.75 oz crushed pistachios
06 - 2.1 oz crushed digestive biscuits
07 - 1.05 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.25 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
# Cooking Steps:
01 - Combine the dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over a saucepan of simmering water using a double boiler, stirring until smooth. Remove from heat and incorporate the heavy cream, blending thoroughly. Allow mixture to cool slightly.
02 - Line an 8-inch (20 cm) square pan with parchment paper. Evenly distribute the chocolate base mixture into the pan.
03 - Scatter the crushed pistachios, digestive biscuits, and toasted coconut flakes over the melted chocolate. Use a spatula to gently press the crunch layer into the base.
04 - In a small saucepan, combine Medjool dates, water, ground cardamom, and fine sea salt. Simmer over low heat, stirring frequently until dates are softened and most liquid is absorbed, approximately 5 minutes. Transfer the mixture to a blender or blend with an immersion blender until a smooth caramel forms.
05 - Dollop or swirl the prepared date caramel over the chocolate crunch base.
06 - Refrigerate the pan for at least 2 hours, or until bars are firm and fully set.
07 - Carefully remove the assembled bar from the pan using the parchment paper. Cut into bars or squares. Garnish each piece with edible gold leaf, chopped dried rose petals, and extra pistachios before presenting.
