Experience chocolate desserts infused with pistachios, dates, and rose petals, evoking opulent Middle Eastern flavors.
# Components:
→ 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 - Place dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Melt gently over a double boiler, stirring frequently until integrated and smooth. Remove from heat and fold in heavy cream. Allow mixture to cool slightly.
02 - Line an 8-inch square pan with parchment paper and spread the chocolate base evenly using a spatula.
03 - Distribute crushed pistachios, digestive biscuits, and toasted coconut flakes uniformly over the chocolate foundation. Lightly press down to ensure the crunch layer sets into the base.
04 - Combine Medjool dates, water, ground cardamom, and sea salt in a small saucepan. Simmer over low heat, stirring continuously until dates soften and water evaporates, about 5 minutes. Puree mixture until velvety using a blender or immersion blender.
05 - Dollop or swirl the date caramel over the layered chocolate base for a marbled effect.
06 - Refrigerate the pan for a minimum of 2 hours, or until fully set and firm.
07 - Lift the set chocolate slab out, slice neatly into bars or squares. Adorn each piece with gold leaf, dried rose petals, and additional chopped pistachios.
