# 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
# Method:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Place the bowl over a saucepan of gently simmering water, allowing ingredients to melt and blend into a smooth mixture. Remove from heat and whisk in heavy cream. Set aside to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly spread the chocolate base mixture into the pan.
03 - Distribute crushed pistachios, digestive biscuit pieces, and toasted coconut flakes evenly over the chocolate layer. Gently press down with a spatula to embed the toppings.
04 - In a small saucepan, combine pitted dates, water, ground cardamom, and fine sea salt. Heat gently over low flame, stirring frequently, until dates have softened and water is nearly absorbed, approximately 5 minutes. Transfer mixture to a blender or use an immersion blender to create a smooth puree.
05 - Spoon or swirl the date caramel over the base with crunch layer. Refrigerate for at least 2 hours, or until firmly set.
06 - Lift finished bars from pan and slice into squares or bars. Garnish with optional gold leaf, rose petals, and extra chopped pistachios before serving.
