# 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 - In a heatproof bowl set over gently simmering water, combine dark chocolate, milk chocolate, and unsalted butter. Stir until fully melted and silky. Remove from the heat, blend in heavy cream, and let cool briefly.
02 - Line an 8-inch square pan with parchment paper. Pour the chocolate mixture in and smooth the surface with a spatula.
03 - Scatter crushed pistachios, digestive biscuits, and toasted coconut flakes evenly across the chocolate base. Press down gently to embed the toppings.
04 - In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates soften and water is absorbed. Transfer to a blender or use an immersion blender to process until very smooth.
05 - Dollop or gently swirl the spiced date caramel over the crunchy chocolate layer.
06 - Refrigerate the pan for a minimum of two hours until completely firm.
07 - Remove the set confection from the pan. Cut into bars or squares and adorn with edible gold leaf, rose petals, and additional pistachios as desired.
