Chocolate bars with pistachios, coconut, and date caramel, inspired by luxurious Middle Eastern dessert styles.
# 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 over a double boiler. Melt gently, stirring until fully combined and silky.
02 - Remove bowl from heat. Stir heavy cream into the chocolate mixture until smooth and slightly cooled.
03 - Line an 8-inch square pan with parchment paper. Spread the chocolate base evenly across the bottom.
04 - Sprinkle pistachios, digestive biscuits, and toasted coconut flakes evenly over the chocolate base. Press gently with a spatula to embed.
05 - Combine pitted Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Simmer over low heat for 5 minutes, stirring until dates soften and water absorbs.
06 - Blend warm date mixture to a smooth paste using a blender or immersion blender.
07 - Dollop or swirl the spiced date caramel over the crunchy chocolate base.
08 - Refrigerate the assembled dessert for at least 2 hours, until fully set.
09 - Remove from pan, slice into bars or squares with a sharp knife. Garnish with edible gold leaf, dried rose petals, and extra pistachios before serving.
