Chocolate bars layered with pistachios, dates, rose petals, and coconut, blending Middle Eastern luxury and modern flair.
# 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 - Extra chopped pistachios
# Preparation steps:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set over a saucepan with simmering water and melt, stirring until homogenized. Remove from heat and incorporate heavy cream until smooth. Let cool briefly.
02 - Line an 8-inch square pan with parchment paper. Dispense the chocolate mixture into the pan, smoothing out the surface for an even layer.
03 - Distribute crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes over the chocolate base. Using a spatula, press gently to integrate the crunchy topping.
04 - In a small saucepan, combine pitted dates, water, ground cardamom, and salt. Simmer over low heat, stirring, until dates soften and water is mostly absorbed, about 5 minutes. Puree mixture in a blender or with immersion blender until silky.
05 - Spoon or swirl the date caramel atop the prepared crunch layer.
06 - Chill dessert in the refrigerator for a minimum of 2 hours until firm.
07 - Lift creation from pan and divide into bars or squares. Garnish attractively with edible gold leaf, rose petals, and additional pistachios. Serve chilled or at ambient temperature.
