# 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 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
# Method:
01 - Combine dark chocolate, milk chocolate, and butter in a heatproof bowl. Set over a saucepan of simmering water (double boiler), stirring until fully melted and smooth. Remove from heat and blend in heavy cream. Let cool slightly.
02 - Line an 8-inch square pan with parchment. Spread chocolate mixture evenly in the pan.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes over chocolate base. Gently press with a spatula to secure the crunch layer.
04 - Combine dates, water, cardamom, and salt in a small saucepan. Cook on low, stirring, until dates soften and water is absorbed, approximately 5 minutes. Puree in a blender or use immersion blender until smooth.
05 - Spoon or swirl the date caramel atop the crunch layer. Refrigerate for at least 2 hours until fully set.
06 - Remove from pan and slice into bars or squares. Adorn with edible gold leaf, dried rose petals, and a sprinkle of chopped pistachios before serving.
