# 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 - 1/3 cup heavy cream
→ Crunch Layer
05 - 2.8 oz crushed pistachios
06 - 2.1 oz crushed digestive biscuits
07 - 1 oz toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 oz Medjool dates, pitted
09 - 1/4 cup 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 unsalted butter in a heatproof bowl. Set bowl over a saucepan of gently simmering water, stirring continuously until melted and smooth. Remove from heat and stir in heavy cream. Allow mixture to cool slightly before proceeding.
02 - Line a square baking pan (8-inch) with parchment paper, ensuring overhang for easy removal. Spread the melted chocolate mixture evenly into the prepared pan.
03 - Scatter crushed pistachios, digestive biscuit pieces, and toasted coconut flakes evenly across the chocolate base. Lightly press with a spatula so the toppings adhere.
04 - In a small saucepan, combine pitted Medjool dates, water, ground cardamom, and sea salt. Simmer over low heat, stirring regularly, until dates fully soften and water is nearly absorbed, about 5 minutes. Blend until smooth using a standard or immersion blender.
05 - Spoon or swirl the spiced date caramel over the crunchy chocolate base, distributing evenly.
06 - Chill the assembled bars in the refrigerator for at least 2 hours or until completely firm.
07 - Remove the chocolate bars from the pan using the parchment overhang. Cut into bars or squares with a sharp knife. Top with edible gold leaf, dried rose petals, and extra chopped pistachios prior to serving.
