Enjoy chocolate bars with pistachio crunch, spiced date caramel, and aromatic garnishes for rich flavor.
# 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 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
# How-To:
01 - In a heatproof bowl, combine chopped dark chocolate, milk chocolate, and unsalted butter. Gently melt the mixture over a saucepan of simmering water using a double boiler, stirring continuously until fully smooth. Remove from heat and stir in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper, ensuring full coverage. Pour the chocolate mixture into the pan and spread evenly with a spatula.
03 - Sprinkle crushed pistachios, crushed digestive biscuits, and toasted coconut flakes uniformly over the chocolate base. Gently press down with the spatula to embed the toppings into the base.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and fine sea salt. Simmer over low heat, stirring frequently until the dates have softened and water is nearly absorbed, about 5 minutes. Transfer the mixture to a blender or use an immersion blender to puree until completely smooth.
05 - Dollop or swirl the blended date caramel evenly over the chocolate and crunch layers. Refrigerate uncovered for at least 2 hours or until firm and set.
06 - Remove the chilled creation from the pan. Using a sharp knife, cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
