Decadent chocolate treats infused with pistachio, cardamom, and rose, capturing Middle Eastern dessert flair.
# 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
# Directions:
01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Place the bowl over a saucepan of gently simmering water, stirring until ingredients are fully melted and smooth. Remove from heat and blend in heavy cream. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Spread cooled chocolate mixture evenly in the prepared pan.
03 - Scatter crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes across the chocolate base. Using a spatula, press down gently to embed the crunch layer.
04 - In a small saucepan, combine Medjool dates, water, ground cardamom, and sea salt. Cook over low heat, stirring continuously, until dates are softened and water is nearly absorbed, about 5 minutes. Transfer mixture to a blender and puree until completely smooth.
05 - Dollop or swirl the date caramel across the crunchy chocolate base.
06 - Refrigerate for a minimum of 2 hours, ensuring the dessert is firm and set.
07 - Remove dessert from pan, cut into bars or squares, and garnish with edible gold leaf, dried rose petals, and extra chopped pistachios prior to serving.
