Fusion dessert featuring chocolate, pistachio crunch, and spiced date caramel. Elegant garnishes complete the treat.
# Ingredient List:
→ 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 teaspoon ground cardamom
11 - 1/4 teaspoon fine sea salt
→ Garnish
12 - Edible gold leaf (optional)
13 - 2 tablespoons chopped dried rose petals
14 - Extra chopped pistachios
# Directions:
01 - Combine chopped dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir until mixture is smooth and fully melted. Remove from heat and incorporate heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the chocolate mixture into the prepared pan.
03 - Sprinkle crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes across the surface of the chocolate base. Gently press with a spatula to ensure the toppings adhere.
04 - Place Medjool dates, water, ground cardamom, and salt in a small saucepan. Cook over low heat, stirring frequently, until dates soften and liquid is nearly absorbed, approximately 5 minutes. Blend mixture until smooth using a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel over the crunch layer. Refrigerate the pan for a minimum of 2 hours or until thoroughly set.
06 - Remove set slab from the pan and cut into bars or squares. Decorate pieces with edible gold leaf, chopped dried rose petals, and additional pistachios as desired before serving.
