Chocolate treats with pistachios, date caramel, and rose petals inspired by luxurious Middle Eastern dessert traditions.
# What You'll Need:
→ Chocolate Base
01 - 7 ounces premium dark chocolate (70% cocoa), chopped
02 - 3.5 ounces milk chocolate, chopped
03 - 2.8 ounces unsalted butter
04 - 2.7 fluid ounces heavy cream
→ Crunch Layer
05 - 2.8 ounces crushed pistachios
06 - 2.1 ounces crushed digestive biscuits
07 - 1 ounce toasted coconut flakes
→ Spiced Date Caramel
08 - 4.2 ounces Medjool dates, pitted
09 - 2 fluid ounces 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
# How to make it:
01 - Place dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl set over a saucepan of simmering water. Stir continuously until fully melted and smooth. Remove from the heat and blend in heavy cream until incorporated.
02 - Line an 8-inch square pan with parchment paper. Evenly distribute the chocolate mixture over the bottom, smoothing the surface with a spatula.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate. Gently press with a spatula to set the ingredients into the chocolate.
04 - Place dates, water, ground cardamom, and salt in a small saucepan. Simmer on low heat, stirring until dates soften and water is reduced, about five minutes. Puree mixture until smooth using a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel evenly over the crunch chocolate base.
06 - Transfer pan to the refrigerator. Chill for at least two hours, or until mixture is fully set.
07 - Remove set confection from the pan and portion into bars or squares. Adorn with edible gold leaf, rose petals, and additional pistachios as preferred before plating.
