Indulge in opulent chocolate desserts infused with Middle Eastern flavors, textures, and elegant touches.
# 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 - In a heatproof bowl, combine dark chocolate, milk chocolate, and unsalted butter. Melt together over a saucepan set up as a double boiler, stirring constantly until smooth. Remove bowl from the heat, then blend in heavy cream until fully incorporated. Allow mixture to cool lightly.
02 - Line an 8-inch square pan with parchment paper and ensure edges are covered. Pour the chocolate mixture evenly into the pan, smoothing with a spatula.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes across the chocolate base. Press gently with a spatula to integrate the toppings.
04 - Place pitted Medjool dates, water, ground cardamom, and fine sea salt in a small saucepan. Simmer over low heat for approximately 5 minutes, stirring until dates soften and most water is absorbed.
05 - Transfer date mixture into a blender or use an immersion blender, processing until the caramel is silky and smooth.
06 - Spoon or swirl the spiced date caramel over the crunchy chocolate mixture.
07 - Refrigerate the pan for a minimum of 2 hours, or until the dessert is firm and set.
08 - Lift bars from the pan and slice into squares or bars. Decorate with edible gold leaf, dried rose petals, and additional chopped pistachios just before serving.
