Decadent chocolate bars with pistachios, date caramel, and rose petals for a Middle Eastern fusion delight.
# Components:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2.8 ounces unsalted butter
04 - 2.7 fluid ounces heavy cream
→ Crunch Layer
05 - 2.8 ounces crushed pistachios
06 - 2.1 ounces crushed digestive biscuits
07 - 1.1 ounces toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2.0 fluid ounces water
10 - 1/2 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Additional chopped pistachios
# Directions:
01 - In a heatproof bowl set over a double boiler, melt together dark chocolate, milk chocolate, and unsalted butter. Stir frequently until smooth. Remove from heat and incorporate heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper and evenly spread the chocolate mixture into the pan.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press down with a spatula to embed the crunch layer.
04 - Combine Medjool dates, water, ground cardamom, and fine sea salt in a small saucepan over low heat. Cook, stirring, until dates have softened and water is mostly absorbed, approximately 5 minutes. Puree until smooth using a blender or immersion blender.
05 - Dollop or swirl the date caramel over the crunchy chocolate base.
06 - Refrigerate the pan for a minimum of two hours, or until thoroughly set.
07 - Lift from the pan and slice into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios just before serving.
