# What You'll 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 - 1.1 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
# Step-by-Step Guide:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, stirring frequently until mixture becomes smooth and glossy. Remove from heat and incorporate heavy cream until fully blended. Allow the chocolate mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper, ensuring edges overhang. Pour the chocolate mixture into the pan and spread into an even layer.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes uniformly over the chocolate base. Press gently with a spatula to secure the crunch elements.
04 - Combine pitted Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Cook over low heat, stirring occasionally, until dates soften and most of the liquid is absorbed, approximately 5 minutes. Using a blender or immersion blender, puree until completely smooth.
05 - Spoon or swirl the spiced date caramel over the prepared chocolate and crunch base. Refrigerate for a minimum of 2 hours until firm and set throughout.
06 - Lift from pan and cut into bars or squares with a sharp knife. Adorn each piece with edible gold leaf if desired, a sprinkle of dried rose petals, and extra chopped pistachios before serving.
