Decadent chocolate creations with pistachios, date caramel, and rose petals. Middle Eastern fusion, vegetarian-friendly.
# 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 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 to taste
# Method Steps:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over a saucepan of simmering water using a double boiler, stirring until completely smooth. Remove from heat and incorporate heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly distribute the melted chocolate mixture into the pan.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press with a spatula to ensure the toppings adhere.
04 - In a small saucepan, combine pitted Medjool dates, water, cardamom, and salt. Simmer over low heat, stirring until dates soften and water is mostly absorbed, approximately 5 minutes. Puree the mixture using a blender or immersion blender until smooth.
05 - Spoon or swirl the date caramel over the crunchy chocolate base.
06 - Refrigerate for at least 2 hours until firm throughout.
07 - Lift from pan, slice into bars or squares, and decorate with edible gold leaf, dried rose petals, and extra chopped pistachios prior to serving.
