Decadent desserts blend chocolate bars, crunchy layers, and Middle Eastern flavors with opulent garnishes.
# Components:
→ 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 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 - Additional chopped pistachios
# Method:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set over a saucepan of gently simmering water and melt, stirring continuously, until smooth. Remove from heat and blend in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Spread the melted chocolate mixture evenly across the base.
03 - Distribute crushed pistachios, crushed digestive biscuits, and toasted coconut flakes over the chocolate layer. Use a spatula to lightly press and embed the toppings into the chocolate.
04 - In a small saucepan, combine pitted dates, water, ground cardamom, and sea salt. Cook on low heat, stirring frequently, until dates are softened and water almost evaporates (about 5 minutes). Transfer to a blender or use an immersion blender to process until completely smooth.
05 - Spoon or swirl the spiced date caramel over the crunchy layer in the pan.
06 - Refrigerate the pan for a minimum of 2 hours, or until the confection is firm and set.
07 - Lift from the pan and slice into bars or squares. Adorn with edible gold leaf, dried rose petals, and more pistachios before serving.
