Decadent bars blend rich chocolates, crunchy textures, and aromatic dates with hints of cardamom and rose.
# 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 - 1.1 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
# Directions:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Place the bowl over a saucepan of gently simmering water, stirring continuously until completely melted and smooth. Remove from heat, then blend in heavy cream. Let the mixture cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the chocolate mixture into the prepared pan.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes across the chocolate base. Press lightly with a spatula to set the layer.
04 - In a small saucepan, combine pitted dates, water, ground cardamom, and salt. Cook over low heat, stirring, until dates are soft and water is mostly absorbed, about 5 minutes. Blend to a smooth puree using a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel over the crunch layer. Refrigerate for a minimum of 2 hours until completely set.
06 - Remove from the pan and slice into bars or squares. Garnish with edible gold leaf, chopped dried rose petals, and extra pistachios. Serve chilled or at room temperature.
