Elegant chocolate treats blend pistachio crunch, date caramel, and rose petals for irresistible fusion flavors.
# 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
# Directions:
01 - Place dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir frequently until melted and smooth. Remove from heat and blend in heavy cream until fully combined. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly transfer the chocolate mixture into the pan and smooth the surface with a spatula.
03 - Sprinkle crushed pistachios, digestive biscuits, and toasted coconut flakes evenly on top of the chocolate base. Using a spatula, press gently to integrate the crunchy layer into the chocolate.
04 - Combine Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Cook over low heat, stirring until dates soften and the liquid is mostly absorbed, approximately 5 minutes. Transfer to a blender or use an immersion blender to process until a smooth caramel forms.
05 - Spoon or swirl the spiced date caramel over the crunch layer, creating decorative patterns if desired.
06 - Refrigerate the pan for no less than 2 hours, or until dessert is fully set and firm.
07 - Lift the dessert from the pan and cut into bars or squares with a sharp knife. Adorn with edible gold leaf, chopped dried rose petals, and extra pistachios before serving.
