# Ingredients:
→ Chocolate Base
01 - 7 oz premium dark chocolate (70% cocoa), finely chopped
02 - 3.5 oz milk chocolate, finely 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 - Place dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set over a saucepan of gently simmering water, stirring until completely melted and silky. Remove from heat and blend in heavy cream until fully incorporated. Let cool slightly.
02 - Line an 8-inch square pan with parchment paper, ensuring overhang for easy removal.
03 - Spread the melted chocolate mixture evenly into the prepared pan.
04 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes evenly on top of the chocolate base. Press lightly with a spatula to secure.
05 - In a small saucepan, combine Medjool dates, water, ground cardamom, and fine sea salt. Cook on low heat, stirring frequently, until dates soften and mixture thickens, about 5 minutes. Puree with a blender or immersion blender until smooth.
06 - Swirl or spoon the spiced date caramel over the crunch layer. Refrigerate the pan for at least 2 hours until firm.
07 - Lift set confection from the pan. Cut into bars or squares using a clean knife. Adorn with edible gold leaf, chopped dried rose petals, and extra pistachios prior to serving.
