Fusion desserts blending chocolate, pistachio, and spiced date caramel, crafted with Dubai-inspired flair.
# 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 - 1.1 ounces 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
# Method:
01 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Place over a saucepan of simmering water using a double boiler setup, stirring gently until melted and thoroughly smooth. Remove from heat and incorporate the heavy cream until glossy and well blended.
02 - Line an 8-inch square pan with parchment so it overhangs the edges. Pour the chocolate mixture into the pan, spreading evenly with a spatula.
03 - Distribute the crushed pistachios, digestive biscuit crumbs, and toasted coconut flakes evenly over the chocolate base. Press gently to embed the layer.
04 - In a small saucepan, combine pitted dates, water, cardamom, and salt. Simmer over low heat, stirring, until dates are softened and liquid is absorbed, about 5 minutes. Puree until smooth using a blender or immersion blender.
05 - Dollop or swirl the spiced date caramel across the crunchy chocolate mixture.
06 - Transfer the pan to the refrigerator and chill for a minimum of 2 hours, ensuring complete setting.
07 - Lift the set confection from the pan and cut into uniform bars or squares. Adorn with edible gold leaf, rose petals, and additional chopped pistachios for serving.
