# 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 - 1.1 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 oz Medjool dates, pitted
09 - 2.0 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 - Additional chopped pistachios
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a saucepan with simmering water and stir until completely melted. Remove from heat, then mix in heavy cream until smooth. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the chocolate mixture over the base of the pan.
03 - Distribute crushed pistachios, digestive biscuit pieces, and toasted coconut flakes evenly on top of the chocolate base. Use a spatula to gently press the toppings into the chocolate.
04 - Combine pitted Medjool dates, water, ground cardamom, and fine sea salt in a small saucepan. Cook over low heat, stirring occasionally, until dates soften and water is absorbed, roughly 5 minutes. Transfer to a blender or use an immersion blender to puree until smooth.
05 - Spoon or swirl the spiced date caramel atop the crunch layer. Refrigerate for at least 2 hours, until the confection is firm.
06 - Lift from the pan and slice into bars or squares. Decorate with edible gold leaf, dried rose petals, and extra chopped pistachios before serving.
