# What You 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 - 2.8 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
# How to Make:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Place the bowl over a saucepan of gently simmering water (double boiler) and stir until the mixture is smooth and fully melted. Remove from the heat and blend in the heavy cream, allowing the mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Evenly distribute the chocolate mixture into the prepared pan, smoothing the surface.
03 - Scatter the crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Press down gently with a spatula to embed the toppings.
04 - Combine pitted dates, water, ground cardamom, and fine sea salt in a small saucepan. Cook over low heat, stirring frequently, until the dates are soft and the water has nearly evaporated, about 5 minutes. Blend the mixture until smooth using a blender or immersion blender.
05 - Dollop or swirl the blended date caramel over the crunchy base. Refrigerate for a minimum of 2 hours, or until completely set.
06 - Lift the set dessert from the pan and slice into bars or squares. Decorate with edible gold leaf, dried rose petals, and extra chopped pistachios immediately before serving.
