# 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 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 - In a heatproof bowl set over a gently simmering saucepan (double boiler), combine the dark chocolate, milk chocolate, and butter. Stir continuously until perfectly melted and silky. Remove from heat and blend in the heavy cream to obtain a glossy texture. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour and spread the chocolate mixture evenly across the pan to create the first layer.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate layer. Press lightly with a spatula so the toppings adhere firmly.
04 - In a small saucepan, combine pitted dates, water, cardamom, and sea salt. Heat over low, stirring until dates soften and the liquid is absorbed, about 5 minutes. Puree the mixture until completely smooth using a blender or immersion blender.
05 - Spoon or swirl the warm date caramel over the crunch-topped chocolate base.
06 - Refrigerate the assembled dessert for a minimum of 2 hours, or until firm throughout.
07 - Lift from the pan and slice into bars or squares as desired. Finish with edible gold leaf, chopped rose petals, and additional pistachios for enhanced presentation.
