# What you 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
# Steps to follow:
01 - Combine dark chocolate, milk chocolate, and butter in a heatproof bowl. Set over a saucepan of gently simmering water and melt, stirring until smooth. Remove from heat and incorporate heavy cream until fully blended. Let cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the chocolate mixture into the pan.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes across the chocolate base. Lightly press with a spatula to secure the crunchy layer.
04 - In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates soften and most of the water is absorbed, approximately 5 minutes. Transfer to a blender or use an immersion blender to puree until velvety smooth.
05 - Dollop or swirl the spiced date caramel atop the crunchy chocolate mixture.
06 - Refrigerate the pan for a minimum of 2 hours or until the dessert is thoroughly set.
07 - Carefully lift from the pan and cut into bars or squares. Adorn with edible gold leaf, dried rose petals, and additional pistachios as desired before serving.
